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1
Soak the Glutinous Rice
10 Mins + Overnight Soak
Cold water
Rinse the 400 g of glutinous rice in several changes of cold water until the water runs clear, then cover with fresh cold water and leave to soak overnight. Drain well before cooking.
Do not skip the soak — dry glutinous rice steams unevenly and stays chalky in the middle.
Done when: Plump, opaque grains that have nearly doubled in size.
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2
Poach and Shred the Chicken
20 Mins
Simmering water, then chicken to 74°C (165°F)
Put the 350 g chicken breast in a pan, cover with water and simmer gently for 15 minutes until cooked through to 74°C (165°F). Lift out, let it cool just enough to handle, then shred into fine threads with two forks.
Keep the poaching liquid — a spoonful helps the spice paste blend smoothly.
Done when: Fine, even shreds with no pink meat left inside.
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3
Cook the Spiced Chicken Filling
15 Mins
Medium heat
Heat the 15 ml of oil and fry the shallot-garlic paste with the coriander and cumin for 3 minutes until fragrant. Add the shredded chicken, 120 ml of coconut milk, the sugar, 3 g of salt, the white pepper, tamarind and lemongrass, plus the kaffir lime and bay leaves. Cook, stirring, until the liquid is absorbed and the filling is dry and flossy.
The filling must be dry — wet filling makes the rice soggy and the rolls fall apart.
Done when: A dry, fragrant pile of fine chicken threads that holds its shape.
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4
Steam the Coconut Rice
25 Mins
Boiling water, steamer on high
Mix the drained rice with 300 ml of coconut milk, 3 g of salt, the pandan leaves and the remaining kaffir lime and bay leaves. Tip into a steamer lined with a piece of banana leaf and steam for 25 minutes, turning the rice once halfway, until tender and sticky.
Turn the rice once so the top and bottom cook evenly and no layer stays dry.
Done when: Glossy, tender grains that clump together when pressed.
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5
Fill, Roll and Wrap
20 Mins
Warm rice, about 60°C (140°F)
Lay a piece of banana leaf flat. Press a layer of warm rice into a rectangle, spoon a line of chicken filling down the centre, then roll the rice around it into a firm log. Fold the leaf around the log and tuck the ends under. Repeat to make 8 rolls.
Work while the rice is warm — cold rice will not stick to itself and the rolls split.
Done when: Eight neat, firm parcels that hold their shape when lifted.
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6
Steam the Parcels
25 Mins
Boiling water, steamer on high
Set the wrapped rolls seam-side down in the steamer and steam for 25 minutes so the banana leaf perfumes the rice right through. Rest for 5 minutes before serving warm, or let them cool completely for packing.
Leave a little space between parcels so the steam reaches every roll.
Done when: Hot, fragrant parcels with the leaf darkened and the rice tender all the way through.
auto_awesome Finishing Touches & Plating
Serve the lemper warm, unwrapped at the table, or let the rolls cool completely and pack them for lunch. Eat within a day, or chill and reheat by steaming.
Indonesia
35m
