We absolutely love exploring global flavors, and Lemper Ayam is one of our favorites from Indonesian cuisine. This classic snack features sticky rice packed with savory chicken filling then wrapped in banana leaves for that authentic touch.
Originating from Java, it’s a perfect blend of textures and spices that brings a taste of tradition to your kitchen. We’re thrilled to guide you through this simple yet rewarding recipe so you can enjoy its irresistible charm at home.
Ingredients
In our Lemper Ayam recipe, we carefully select authentic ingredients to bring out the rich, aromatic flavors of this Indonesian favorite. Let’s dive into the essentials for preparing this delightful snack.
For the Sticky Rice
To achieve the perfect sticky texture that wraps around the savory filling, we start with these key ingredients:
- 2 cups glutinous rice (rinsed until water runs clear for better absorption)
- 1 can (400 ml) coconut milk (full-fat for creaminess and authentic taste)
- 1 teaspoon salt (to enhance the subtle sweetness and balance flavors)
- 2 pandan leaves (tied into knots for infusing a fragrant, earthy aroma)
For the Chicken Filling
- 300 grams chicken breast (diced into small pieces for even cooking and tender results)
- 2 shallots (finely chopped for a sweet, pungent base)
- 3 garlic cloves (minced to release their robust flavor)
- 1 teaspoon ground turmeric (for a vibrant yellow hue and warm, peppery notes)
- 1 stalk lemongrass (bruised and chopped for its citrusy, refreshing essence)
- 1 tablespoon tamarind paste (dissolved in 2 tablespoons water for a tangy acidity)
- 100 ml coconut milk (to create a luscious, creamy sauce)
- 1 teaspoon salt (adjusted to taste for seasoning the filling perfectly)
Equipment Needed
To bring our Lemper Ayam recipe to life, we rely on essential tools that ensure smooth preparation of the sticky rice and savory chicken filling. These items help us achieve authentic textures and flavors while maintaining efficiency in the kitchen.
Below, we outline the key equipment, organized by category for clarity:
- Steamer Basket or Rice Cooker: We use this to perfectly steam the glutinous rice, ensuring it becomes tender and sticky without overcooking. Opt for a bamboo steamer for a traditional touch that enhances the dish’s aroma.
- Large Pot: Essential for simmering the chicken filling with spices like lemongrass and turmeric. We recommend a heavy-bottomed pot to prevent burning and allow even heat distribution.
- Mixing Bowls (Set of 2-3): These are crucial for combining ingredients separately—such as mixing the rice with coconut milk or marinating the chicken. Choose sturdy, heat-resistant bowls for versatility.
- Knife and Cutting Board: A sharp chef’s knife paired with a stable cutting board helps us precisely dice chicken and chop shallots, garlic, and other aromatics quickly and safely.
- Frying Pan or Wok: We employ this for sautéing the filling ingredients, allowing the flavors of turmeric and tamarind to meld beautifully. A non-stick wok works best for even browning.
- Measuring Cups and Spoons: Accuracy is key in our Lemper Ayam recipe, so we use these to measure out coconut milk, salt, and other components precisely, avoiding any imbalances in taste.
For quick reference, here’s a table summarizing the recommended equipment quantities and purposes:
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Steamer Basket or Rice Cooker | 1 | Steaming glutinous rice evenly |
| Large Pot | 1 | Simmering and cooking filling |
| Mixing Bowls | 2-3 | Mixing and marinating ingredients |
| Knife and Cutting Board | 1 set | Chopping and preparing components |
| Frying Pan or Wok | 1 | Sautéing aromatics and proteins |
| Measuring Cups and Spoons | 1 set | Ensuring precise measurements |
With these tools in hand, we transition seamlessly from preparing ingredients to assembling our flavorful Lemper Ayam.
Instructions
Now that we have gathered our authentic ingredients and essential tools, let’s guide you through creating our flavorful Lemper Ayam step by step. We ensure each phase delivers the traditional textures and aromatic spices that make this Indonesian favorite irresistible.
Prepare the Ingredients
Before we begin cooking, we organize and prep our components for efficiency. Start by rinsing 2 cups of glutinous rice under cold water until the water runs clear; this removes excess starch for a perfect sticky texture. Next, dice 300 grams of chicken breast into small, even pieces for even cooking.
For the spices, finely chop 4 shallots and 3 garlic cloves to release their pungent flavors. Bruise 2 lemongrass stalks by lightly pounding them with a knife to enhance their citrusy aroma. Measure out 1 teaspoon of ground turmeric, 1 tablespoon of tamarind paste, and 1 teaspoon of salt for the filling, and set aside 1 can (400 ml) of coconut milk for both rice and filling. Remember, fresh pandan leaves—about 4 leaves, torn into pieces—add a subtle, fragrant note to the rice, so have them ready. This preparation sets the stage for a seamless cooking process.
Cook the Sticky Rice
We start by cooking the sticky rice to achieve its signature chewy, tender consistency that pairs beautifully with the savory filling. In a large bowl, soak 2 cups of rinsed glutinous rice in water for 30 minutes to soften the grains.
Drain the rice and transfer it to a steamer basket lined with pandan leaves for added aroma. Pour 200 ml of coconut milk over the rice, sprinkle 1/2 teaspoon of salt, and mix gently to coat evenly. Steam the rice over boiling water for 20-25 minutes, stirring once halfway through, until the grains are translucent and exude a creamy, coconut-infused scent that fills the kitchen. This step creates the moist, sticky base that encapsulates the essence of Lemper Ayam.
Make the Chicken Filling
Now we focus on crafting the hearty chicken filling, where bold spices blend to form a savory, tangy mixture that contrasts perfectly with the rice. Heat 2 tablespoons of oil in a frying pan or wok over medium heat, then add the chopped 4 shallots and 3 garlic cloves, sautéing for 2-3 minutes until they turn golden and release their fragrant oils.
Add the diced 300 grams of chicken breast, 1 teaspoon of ground turmeric, bruised 2 lemongrass stalks, and 1 tablespoon of tamarind paste, stirring constantly to coat the chicken evenly. Pour in the remaining 200 ml of coconut milk and 1 teaspoon of salt, then simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens to a rich, glossy consistency. The filling should emit an irresistible blend of earthy turmeric and zesty lemongrass aromas, ensuring a burst of flavor in every bite of our Lemper Ayam.
Assemble the Lemper
With our components ready, we assemble the Lemper by wrapping the sticky rice around the chicken filling, creating neat parcels that lock in moisture and flavor. Lay out softened banana leaves—about 10-12 large leaves, wiped clean and cut into 6-inch squares—to serve as the wrapper.
Take a portion of the cooked sticky rice (about 1/2 cup per parcel) and flatten it into a rectangle on a banana leaf. Place 2-3 tablespoons of the chicken filling in the center, then fold the rice over the filling to enclose it fully, forming a compact roll. Wrap the banana leaf tightly around the rice parcel, securing it with toothpicks if needed. This step highlights the tactile joy of handling warm, pliable rice as it hugs the spiced filling, resulting in portable snacks that evoke authentic Indonesian street food vibes.
Steam the Lemper
Finally, we steam the assembled Lemper to meld the flavors and achieve a soft, cohesive texture that makes this dish truly satisfying. Arrange the wrapped parcels in a steamer basket, ensuring they are not overcrowded for even heat distribution.
Steam over boiling water for 15-20 minutes, allowing the aromas of coconut, spices, and banana leaves to intensify and permeate the rice. Once done, the Lemper should feel firm yet yielding to the touch, with a glossy sheen and mouthwatering scent that signals it’s ready to enjoy. This completes our preparation, leaving you with perfectly textured treats.
Make-Ahead and Storage
To help you enjoy Lemper Ayam with minimal effort, we suggest preparing components in advance and storing them properly. This ensures the flavors remain vibrant while saving time for busy days.
Make-Ahead Tips
We love making Lemper Ayam ahead as it allows the sticky rice and chicken filling to develop deeper flavors. Here’s how to do it efficiently:
- Prepare the sticky rice up to 24 hours in advance: After steaming the glutinous rice with coconut milk and pandan leaves, let it cool completely. Store it in an airtight container in the refrigerator. When ready to assemble, simply reheat it gently in a steamer for 5-10 minutes to restore its soft texture.
- Make the chicken filling a day ahead: Cook the filling by sautéing shallots, garlic, and spices with diced chicken, then simmer in coconut milk until tender. Allow it to cool, then transfer to a sealed container and refrigerate. This step enhances the aromatic spices like lemongrass and turmeric, making assembly quicker.
- Assemble the parcels in advance: Once the rice and filling are ready, wrap the Lemper Ayam in banana leaves as described. You can prepare up to 8 parcels at a time and store them uncooked in the fridge for up to 12 hours before final steaming.
Storage Guidelines
Proper storage keeps your Lemper Ayam fresh and safe to eat. We recommend these methods based on our experience with traditional Indonesian snacks.
- Refrigeration for short-term storage: Store fully assembled and steamed Lemper Ayam in an airtight container in the refrigerator. It will stay fresh for 2-3 days, maintaining its moist texture and savory taste.
- Freezing for longer preservation: For extended storage, wrap individual parcels tightly in plastic wrap or freezer-safe bags. Frozen Lemper Ayam can last up to 1 month without losing flavor.
- Thawing and reheating: Always thaw frozen parcels in the refrigerator overnight. Reheat by steaming for 10-15 minutes until heated through, which helps preserve the delicate balance of textures.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | 2-3 days | Use airtight containers to prevent drying out. |
| Freezing | Up to 1 month | Wrap tightly to avoid freezer burn; label with date. |
Conclusion
We’ve loved sharing this Lemper Ayam recipe with you, as it’s a fantastic way to bring authentic Indonesian flavors into your kitchen. It’s not just a snack—it’s a taste of tradition that’s simple yet rewarding to make.
Try it out and experiment with your own twists, and you’ll see why it’s a favorite in our household. We’re confident you’ll enjoy every bite of this delightful treat.
Frequently Asked Questions
What is Lemper Ayam?
Lemper Ayam is a traditional Indonesian snack from Java, featuring sticky rice stuffed with savory chicken filling and wrapped in banana leaves. It offers a mix of chewy textures and aromatic spices, making it a popular portable treat that embodies authentic Indonesian flavors.
What are the key ingredients for Lemper Ayam?
The sticky rice requires glutinous rice, coconut milk, salt, and pandan leaves for a fragrant base. The chicken filling includes diced chicken breast, shallots, garlic, ground turmeric, lemongrass, tamarind paste, coconut milk, and salt to create a balanced, spicy taste.
What equipment is needed to make Lemper Ayam?
You’ll need a steamer basket or rice cooker for the rice, a large pot for simmering the filling, mixing bowls for prep, a knife and cutting board for chopping, a frying pan or wok for sautéing, and measuring cups and spoons for accuracy.
How do you prepare Lemper Ayam step by step?
First, rinse and soak the glutinous rice, then steam it with coconut milk and pandan leaves. Sauté shallots, garlic, and spices, add diced chicken and simmer in coconut milk. Assemble by wrapping the rice around the filling in banana leaves, and steam the parcels until ready.
Can Lemper Ayam be made ahead of time?
Yes, prepare the sticky rice up to 24 hours in advance and refrigerate it. The chicken filling can be cooked a day ahead to enhance flavors. Assemble the parcels up to 12 hours before and store in the fridge, then steam when needed for fresh results.
How should I store Lemper Ayam?
Store fully steamed Lemper Ayam in an airtight container in the refrigerator for 2-3 days, or freeze for up to 1 month. Thaw in the fridge overnight and reheat by steaming to maintain its moist texture and flavors. Avoid microwaving to prevent drying out.