Lemper Ayam Sticky Rice With Chicken Filling Recipes
LEMPER AYAM (STICKY RICE WITH CHICKEN FILLING)
Make and share this Lemper Ayam (Sticky Rice With Chicken Filling) recipe from Food.com.
Provided by Asura
Categories Lunch/Snacks
Time 1h2m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Sticky rice:.
- put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.
- Stuffing:.
- Shred the chicken breast.
- Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
- Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the coconut milk fully absorbed.
- Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked.
- Unmold, cut into 20 square pieces, the wrap in banana leaves. Ready to serve.
Nutrition Facts : Calories 203.4, Fat 10.3, SaturatedFat 7.2, Cholesterol 8, Sodium 131.3, Carbohydrate 23.2, Fiber 0.8, Sugar 0.6, Protein 5.2
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- Prepare a steamer over medium high heat. Place rice in a steamed proof bowl and steam for 15 minutes.
- Boil the chicken breast until cooked. Drain, tear into really small pieces like how chicken floss should be, and set aside.
- Oil a square baking pan (mine is an 8 inch x 8 inch x 2 inch) so the lemper can be easily removed.
- Line a square baking pan (mine is an 8 inch x 8 inch x 2 inch) with saran plastic with enough overhang so the lemper can be easily removed.
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- Place all ingredients in a food processor, except for coriander powder and grind into a fine paste. Then mix in the coriander paste and set aside
- Heat oil in a wok and saute the lemper paste until fragrant, about 3 minutes. Add lemongrass stalks, kaffir lime leaves, bay leaves and stir fry for another 2 minutes. Add the shredded chicken meat, water, sugar, and salt. Continue to saute until the liquid dries up. The filling should be dry. Have a taste by adding more sugar and salt. The taste should be savory with a hint of sweetness. Remove from the heat. Discard the lemongrass stalks and leaves.
- Rinse the sticky rice in water until it's clear. Discard water. In a large wok or pan, add the rice, coconut milk, water, and the rest of the ingredients for sticky rice. No oil is needed. Bring to a boil and then lower the heat and keep stirring until all liquid is absorbed. Get the steamer ready by bringing water in the steamer to a boil
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