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Debbie’s Indonesian Lemper: A Culinary Journey

I’ll never forget the first time I tried lemper. It was at a bustling night market in Singapore, the air thick with the aroma of spices and grilling meats. A small, unassuming stall was selling these curious little packages wrapped in banana leaves. One bite, and I was hooked. The combination of savory, shredded chicken nestled in the perfectly sticky rice was simply divine. It was a revelation of textures and flavors that transported me to Southeast Asia, and ever since, I’ve been on a quest to recreate that magic at home. My friend Debbie’s recipe comes incredibly close!

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 4 hours (includes rice soaking time)
Servings: 6
Yield: 6 lemper
Dietary Type: Can be Dairy-Free and Gluten-Free (check sauce ingredients)

Ingredients

For the Rice:

4 cups glutinous rice
1 (20 1/4 ounce) can coconut milk
1⁄4 teaspoon salt

For the Chicken Filling:

1 lb chicken breast (about 2 halves)
1 pint chicken stock
6 large garlic cloves
6 large candlenuts (or 6 large macadamia nuts)
1 1⁄2 teaspoons ground coriander
1 teaspoon cumin
1 1⁄2 ounces brown sugar
1 1⁄2 tablespoons canola oil
1 ounce shallot, minced
1 pint coconut milk
2 kaffir lime leaves (or 1 teaspoon lime zest and 1 bay leaf)
Salt and pepper to taste

For Wrapping:

Banana leaves (or corn husks)
String or thin strips of banana leaf for tying

Equipment Needed

Large saucepan
Steamer
Cheesecloth
Bowl
Food processor or mortar and pestle
Frying pan
Measuring cups and spoons
Knife and cutting board

Instructions

Soak the Rice: Begin by placing the glutinous rice in a bowl and covering it with water. Let it soak for 1 hour. This allows the rice to soften and cook evenly.
Cook the Rice: After soaking, drain the rice thoroughly. In a large saucepan, combine the drained rice with the coconut milk and salt. Cook over medium heat, stirring frequently, until the liquid is absorbed and the rice appears dry. Be careful not to burn the rice at the bottom of the pan.
Steam the Rice: Line a steamer with cheesecloth. Pour the cooked rice into the steamer, spreading it evenly. Steam for 1/2 hour, or until the rice is fully cooked and has a sticky texture. The rice should be soft and slightly translucent.
Prepare the Chicken Filling Paste: While the rice is steaming, prepare the chicken filling. In a food processor or with a mortar and pestle, mash the garlic cloves and candlenuts (or macadamia nuts) into a smooth paste. Transfer the paste to a bowl and add the ground coriander, cumin, and brown sugar. Mix well to combine.
Cook the Chicken Filling: Heat the canola oil in a large frying pan over medium heat. Add the minced shallot and sauté until softened and fragrant, about 2-3 minutes. Add the garlic paste to the pan and sauté for another minute, stirring constantly to prevent burning.
Simmer the Chicken: Add the chicken breast to the pan and cook until browned on all sides. Pour in the coconut milk and chicken stock. Add the kaffir lime leaves (or lime zest and bay leaf if substituting). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and let it simmer until the coconut milk is reduced and the chicken is cooked through, about 20-25 minutes.
Shred the Chicken: Once the chicken is cool enough to handle, remove it from the pan and shred it using two forks. Return the shredded chicken to the pan and continue to simmer until almost all of the liquid is gone. This will create a thick, flavorful chicken filling. Remove the lime leaves (or bay leaf) and let the filling cool completely.
Prepare the Banana Leaves: While the chicken filling is cooling, prepare the banana leaves (or corn husks). If using banana leaves, cut them into approximately 6-inch wide pieces. Briefly run each piece over a stove flame (or a hot pan) until it turns a brighter green color and becomes fragrant. This makes the leaves more pliable and easier to work with. If using corn husks, soak them in hot water for about 30 minutes to soften them.
Assemble the Lemper: Once the rice is cool enough to handle, take a piece of prepared banana leaf. Pat about 2 ounces of rice onto the center of the leaf, flattening it slightly. Place about 1 tablespoon of the chicken mixture onto the center of the rice.
Wrap the Lemper: Carefully fold the rice over the chicken filling, encasing it completely. Fold in the sides of the banana leaf, then roll the rest of the leaf into a tight, tamale-like shape. Tie each lemper with a thin strip of banana leaf or string to secure it.
Steam Again: Once all the lemper are assembled, steam them for about 5 minutes, turning them halfway through. This helps to heat them through and meld the flavors.
Serve: Cut the tie, remove the lemper from the banana leaf, and cut it on the diagonal. Serve warm with your favorite sweet chili sauce.

Expert Tips & Tricks

Rice Perfection: For the best results, use high-quality glutinous rice. Look for rice that is specifically labeled “sweet rice” or “sticky rice.” Soaking the rice is crucial for achieving the right texture.
Flavor Boost: Don’t be afraid to experiment with the spices in the chicken filling. A pinch of turmeric or a dash of chili powder can add depth and complexity.
Banana Leaf Substitute: If you can’t find banana leaves, corn husks are a good alternative. You can also use parchment paper, but it won’t impart the same subtle flavor.
Make Ahead: You can prepare the chicken filling and rice a day in advance and store them separately in the refrigerator. This will save you time on the day you want to assemble the lemper.
Doneness Check: To ensure the lemper are heated through, insert a toothpick into the center. If it comes out warm, they are ready to serve.

Serving & Storage Suggestions

Lemper is best served warm, ideally straight after steaming. The aroma of the banana leaves and the warm, savory filling is incredibly inviting. They are delicious served on their own or with a side of sweet chili sauce, such as Mae Ploy.

Leftover lemper can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for a few minutes until heated through. You can also microwave them, but they may become slightly dry. For longer storage, you can freeze the lemper. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat from frozen, steam them until heated through.

Nutritional Information

(Estimated values – may vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	18g	90%
Cholesterol	30mg	10%
Sodium	200mg	9%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	8%
Sugars	5g	N/A
Protein	15g	30%

Variations & Substitutions

Vegan Lemper: Substitute the chicken with shredded jackfruit or mushrooms for a vegan version. Use vegetable stock instead of chicken stock.
Spicy Lemper: Add a finely chopped chili pepper to the chicken filling for a spicy kick.
Coconut Rice Variation: Toast shredded coconut flakes and mix them into the rice for added flavor and texture.
Herbaceous Lemper: Add finely chopped cilantro or Thai basil to the chicken filling for a fresh, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular rice instead of glutinous rice?
A: No, glutinous rice is essential for the sticky texture that is characteristic of lemper. Regular rice will not work in this recipe.

Q: What if I can’t find candlenuts?
A: Macadamia nuts are a great substitute for candlenuts. They have a similar creamy texture and flavor.

Q: How do I prevent the banana leaves from tearing when wrapping the lemper?
A: Warming the banana leaves over a flame or hot pan makes them more pliable and less likely to tear.

Q: Can I bake the lemper instead of steaming them?
A: Steaming is the preferred method, as it helps to keep the rice moist and prevents it from drying out. Baking is not recommended.

Q: How can I make the chicken filling ahead of time?
A: You can prepare the chicken filling up to 2 days in advance and store it in an airtight container in the refrigerator. Be sure to let it cool completely before storing.

Final Thoughts

Making lemper is a bit of a labor of love, but the results are well worth the effort. The combination of the sticky rice, savory chicken filling, and fragrant banana leaves is simply irresistible. I encourage you to try this recipe and experience the taste of Indonesia in your own kitchen. Feel free to experiment with different variations and flavor combinations to create your own unique lemper. And don’t forget to share your creations with friends and family – they’re sure to be impressed!

Debbie’s Indonesian Lemper Recipe