Lemper Ayam: A Taste of Home

The scent of warm banana leaves always takes me back. I can almost feel the humid air of Jakarta, see the bustling street vendors, and hear the lilting melodies of Indonesian music. But more than anything, it evokes the taste of Lemper Ayam, that perfectly formed parcel of sticky rice, embracing a savory, spiced chicken filling. Each bite is a comforting reminder of family gatherings, childhood snacks, and the vibrant flavors of my heritage. Making lemper is more than just cooking; it’s preserving a piece of my heart.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 20
• Yield: 20 pieces
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Sticky Rice:

• 500 g sticky rice, soaked for 2 hours, then steamed for 15 minutes
• 500 ml coconut milk
• 1/2 teaspoon salt
• 1 lemongrass, bruised
• 2 bay leaves

For the Stuffing:

• 250 g chicken breasts, boiled
• 4 bay leaves
• 6 kaffir lime leaves
• 1 tablespoon tamarind juice
• 2 tablespoons vegetable oil
• 200 ml coconut milk
• 5 shallots
• 3 garlic cloves
• 3 candlenuts, toasted
• 1 tablespoon coriander seed
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Equipment Needed

• Steamer
• Large pot
• Food processor or mortar and pestle
• Box-shaped cake mold or baking pan
• Banana leaves

Instructions

1. Prepare the Sticky Rice: In a large pot, combine the coconut milk, salt, lemongrass (bruised), and bay leaves. Bring the mixture to a boil over medium heat.
2. Once boiling, add the pre-steamed sticky rice to the pot.
3. Reduce the heat to low and cook, stirring occasionally, until the coconut milk is fully absorbed by the rice. This should take about 15-20 minutes.
4. Prepare the Chicken Filling: Shred the boiled chicken breasts finely. You can use two forks or your fingers to do this. Set aside.
5. Make the Spice Paste: In a food processor or using a mortar and pestle, crush the shallots, garlic cloves, toasted candlenuts, coriander seeds, granulated sugar, and salt into a fine paste. If using a mortar and pestle, be patient and work the ingredients until a smooth paste forms.
6. Cook the Filling: Heat the vegetable oil in a wok or large skillet over medium heat.
7. Sauté the crushed spice paste in the hot oil until fragrant, about 3-5 minutes. Be careful not to burn the spices.
8. Add the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice to the skillet.
9. Cook, stirring frequently, until the coconut milk is fully absorbed and the chicken is coated in the spice mixture. This process should take around 15-20 minutes. The mixture should be relatively dry, not watery.
10. Assemble the Lemper: Line the box-shaped cake mold or baking pan with parchment paper or banana leaves for easy removal.
11. Spread half of the cooked sticky rice evenly onto the bottom of the prepared mold, pressing down gently to create a compact layer.
12. Spread the cooked chicken stuffing evenly over the sticky rice layer.
13. Spread the remaining half of the sticky rice on top of the chicken stuffing, pressing down gently to create a final compact layer.
14. Steam the Lemper: Place the assembled lemper in a steamer and steam for about 45 minutes, or until the sticky rice is fully cooked and heated through. This ensures the lemper holds its shape.
15. Cool and Cut: Remove the lemper from the steamer and let it cool completely in the mold.
16. Unmold the lemper and cut it into 20 square pieces (or any shape you prefer).
17. Wrap (Optional but Recommended): Wrap each piece of lemper in a strip of banana leaf for an authentic presentation and to help keep it moist. To soften the banana leaves and make them easier to fold, you can briefly pass them over a flame or steam them for a few seconds.

Expert Tips & Tricks

• Soaking the Sticky Rice: Don’t skip the soaking step! Soaking the rice ensures it cooks evenly and becomes perfectly sticky.
• Toasting the Candlenuts: Toasting the candlenuts enhances their flavor and adds a subtle nutty aroma to the filling. Be careful not to burn them.
• Adjusting the Spice Level: Adjust the amount of chili in the spice paste to your preference. If you like it spicier, add a small bird’s eye chili or two.
• Coconut Milk Consistency: Use full-fat coconut milk for the best flavor and texture.
• Pressing the Rice: Pressing the sticky rice layers firmly helps the lemper hold its shape when cut.
• Steaming Time: The steaming time may vary depending on your steamer. Check the rice periodically to ensure it is cooked through.
• Make-Ahead Option: The chicken filling can be made a day in advance and stored in the refrigerator.

Serving & Storage Suggestions

Lemper Ayam is best served warm or at room temperature. It makes a delicious snack, appetizer, or part of a larger Indonesian meal. You can serve it with a side of chili sauce for extra heat.

Storage:

• Room Temperature: Lemper Ayam can be kept at room temperature for a few hours, especially if wrapped in banana leaves.
• Refrigerator: Store leftover lemper in an airtight container in the refrigerator for up to 2-3 days.
• Freezer: For longer storage, freeze lemper in a single layer on a baking sheet, then transfer to a freezer bag. It can be frozen for up to 1 month.
• Reheating: To reheat, steam the lemper for a few minutes until warmed through, or microwave briefly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	203.4 kcal	N/A
Calories from Fat	92 g	45%
Total Fat	10.3 g	15%
Saturated Fat	7.2 g	36%
Cholesterol	8 mg	2%
Sodium	131.3 mg	5%
Total Carbohydrate	23.2 g	7%
Dietary Fiber	0.8 g	3%
Sugars	0.6 g	2%
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Lemper: Replace the chicken with shredded mushrooms or tempeh for a vegetarian version.
• Spicier Filling: Add more chili or a pinch of cayenne pepper to the spice paste for a spicier filling.
• Different Herbs: Experiment with different herbs and spices in the filling, such as galangal, turmeric, or ginger.
• Glutinous Black Rice: Replace some of the white sticky rice with glutinous black rice for a different flavor and color.
• Banana Leaf Alternative: If you cannot find banana leaves, use parchment paper or aluminum foil to wrap the lemper.
• Coconut Sugar: Coconut sugar will add a richer flavour than white sugar.

FAQs (Frequently Asked Questions)

Q: Can I use a rice cooker to cook the sticky rice?
A: While you can use a rice cooker, steaming the rice after soaking and then cooking in coconut milk on the stovetop provides a more controlled texture and flavor absorption.

Q: How do I keep the sticky rice from sticking to the mold?
A: Lining the mold with banana leaves or parchment paper is crucial. You can also lightly oil the surface of the liner for extra insurance.

Q: Can I make the lemper ahead of time?
A: Yes! Lemper Ayam is a great make-ahead dish. You can assemble it a day or two in advance and store it in the refrigerator until ready to steam.

Q: What if I can’t find kaffir lime leaves?
A: Kaffir lime leaves add a unique citrusy aroma, but if you can’t find them, you can substitute with a small amount of lime zest.

Q: How can I tell if the chicken filling is cooked through?
A: The filling is ready when the coconut milk has been fully absorbed and the mixture is relatively dry. Ensure the chicken is shredded into small pieces for even cooking.

Final Thoughts

Lemper Ayam is more than just a snack; it’s a labor of love, a taste of tradition, and a connection to home. While the process may seem a bit involved, the resulting flavor and aroma are well worth the effort. I urge you to try this recipe and experience the magic of Indonesian cuisine for yourself. Share your creations and feedback, and perhaps pair it with a cup of strong Indonesian coffee for the full experience. Selamat makan!