Tasty Indonesian snack of Chicken wrapped in sticky rice.
The rice (Ketan) used is sold as “Sticky” or “Glutonous” rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn’t stick to the sausepan). Then steam for a further 15 to 20 minutes.
- 500 gr. Ketan (see above).
- 200 gr. lean Chicken.
- 1 large red Onion.
- 4 cloves Garlic.
- 1 stalk Lemongrass.
- 2 Tsp. Trassi.
- 2 Tsp. Cummin. (Ground)
- 2 Tsp. Coriander. (Ground)
- 250 ml. Coconut milk.
- 2 Tbl. Oil.
Boil the rice as explained above and leave to cool. Boil the chicken in some water. Set aside. Finely chop Onions, Garlic and Lemongrass. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool. Follow procedure below to make the Ketans.
On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).
Place a tablespoon of the chicken mixture in the centre of the rice and, using the foil, lift the rice around the mixture so that the end result is croquette shape with the rice covering the filling on all sides.
The lemper can now be individual wrapped in Banana leaves or tin-foil. They can be kept in the fridge for up to 2 days max. or frozen.
To serve the Lemper, reheat in a steamer and when hot serve as a snack with Sambal Oelek and Ketjap Manis.
Image © Hariadhi