Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss)

‘Lemper’ is one of the popular Indonesian ?? savory snacks made of glutinous rice (sticky rice) filled with seasoned shredded chicken, fish, or meat floss, wrapped with banana leaves and then pan fried to impart that leaves flavor into the cake ??? Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes ????


  1. For the glutinous rice:
  2. banana leaves for wrapping
  3. 250 gr glutinous rice, washed, soaked in water for 3 hours, drained
  4. 250 ml coconut milk 2 Indonesian bay leaves
  5. 1 pandan leaf
  6. 1 Tbsp sugar
  7. 1/2 tsp salt
  8. Chicken Floss Filling:
  9. 250 gr boneless chicken breast, boiled until cooked, finely shredded
  10. 2 kaffir lime leaves
  11. 2 Indonesian bay leaves
  12. 100 ml coconut milk
  13. 1/2 tsp salt or to taste
  14. 1 tsp sugar or to taste
  15. 1 Tbsp vegetable oil
  16. Ground spices:
  17. 5 cloves shallots
  18. 4 cloves garlic
  19. 2 nut megs
  20. 1/2 tsp white pepper powder


  1. For the glutinous rice: Heat the steamer over high heat until hot and boiling.

  2. Steam glutinous rice for 15 minutes.
    In another pot, bring the coconut milk to boil. Remove from the heat.
    Remove the glutinous rice from the steamer.

  3. Add the glutinous rice into the hot coconut oil. Mix well. Continue to stir until the coconut milk is absorbed by the rice.

  4. Steam for another 30 minutes until the rice is soft and cooked through. Remove from the heat. Set aside.

  5. How to cook the chicken floss: Heat vegetable oil over medium high heat. Sauté ground spices, kaffir lime leaves, and bay leaves until fragrant.
    Add shreded chicken. Add salt dan sugar. Test the taste.

  6. Continue to sauté until the coconut milk is absorbed. Keep storing until the chicken is dry. Remove from the heat. Set aside.

  7. How to assemble the lemper:
    Divide the glutinous rice into 2 parts.
    Note: Wear plastic gloves before you do this part!

  8. Press half of the cooked warm glutinous rice into a 20×20 cm baking pan using the tip of a spoon (or you can use your fingers. Please make sure you wear plastic gloves so the rice won’t stick to your fingers). Really pack it down hard!

  9. Spread the filling evenly leaving no gap all over the rice.

  10. Spread the other half of the rice on top of the filling. Pack it down hard again!

  11. Let the ‘lemper’ cool down completely before cutting.
    Use a plastic knife or a knife coated with plastic to cut the lemper.

  12. Wrap each piece with banana leaves.

  13. Grilled them on top of lined frying pan until fragrant and the banana leaves turn to brown. Yum! ?

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