Lemper Ayam is a beloved Indonesian snack that combines fragrant glutinous rice with savory shredded chicken wrapped in banana leaves. This traditional treat offers a perfect balance of flavors and textures, making it a popular choice for gatherings or a quick bite on the go.
We love how simple ingredients come together to create something so delicious and satisfying. The subtle aroma from the banana leaves adds an authentic touch that transports us straight to the vibrant streets of Indonesia.
In this recipe, we’ll guide you through each step to make Lemper Ayam from scratch. Whether you’re new to Indonesian cuisine or looking to expand your culinary repertoire, this dish is sure to impress with its rich taste and charming presentation.
Ingredients
To create authentic Lemper Ayam, we carefully select fresh ingredients that bring out the dish’s unique flavors and textures. Below is a breakdown of what we need for each component.
For the Sticky Rice
We start with glutinous rice as the star ingredient for the sticky rice base:
- 2 cups glutinous rice (soaked for at least 3 hours)
- 1 1/2 cups coconut milk (preferably fresh for rich flavor)
- 1 teaspoon salt
- 2 pandan leaves (tied in knots for aroma)
For the Chicken Filling
The shredded chicken filling is savory and aromatic, balancing perfectly with the rice:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Chicken breast | 1 large | Boiled and shredded |
| Shallots | 5 cloves | Thinly sliced |
| Garlic | 3 cloves | Minced |
| Candlenuts | 3 nuts | Ground |
| Lemongrass | 1 stalk | Bruised |
| Kaffir lime leaves | 3 leaves | Torn |
| Coconut oil | 2 tablespoons | For sautéing |
| Salt | 1 teaspoon | To taste |
| Palm sugar | 1 teaspoon | Grated or finely chopped |
For the Seasoning and Wrapping
To finish, we season properly and wrap in banana leaves for that authentic Indonesian aroma:
- Banana leaves (washed and softened by brief heating)
- Toothpicks or small kitchen twine (to secure wrapping)
- Additional salt and pepper (to adjust taste)
Equipment Needed
To prepare authentic Lemper Ayam, we need the right equipment to achieve the perfect texture and flavor. Using proper tools ensures our glutinous rice cooks evenly and the chicken filling is flavorful. Here’s everything we will need for this recipe:
Essential Kitchen Tools
- Rice cooker or heavy-bottomed pot
For cooking the glutinous rice evenly without burning or sticking.
- Mixing bowls
To combine the rice with coconut milk and seasonings.
- Frying pan or wok
To sauté the chicken filling ingredients, releasing their aroma and infusing flavor.
- Sharp knife
For finely chopping shallots, garlic, and other aromatics.
- Cutting board
To create a clean and safe workspace for prepping ingredients.
- Spatula or wooden spoon
To stir the rice and chicken filling without breaking the grains or fibers.
- Measuring cups and spoons
To maintain accurate ingredient proportions for consistent results.
- Banana leaves
For wrapping the Lemper Ayam, providing authentic aroma and presentation.
- Kitchen twine or toothpicks
To secure the banana leaf wraps tightly around the filling and rice.
Optional but Helpful Items
- Steaming basket or tray
For steaming the wrapped Lemper Ayam in case you want a traditional finish after wrapping.
- Grater
To grate fresh coconut if you choose to prepare homemade coconut milk.
| Equipment | Purpose |
|---|---|
| Rice cooker / pot | Cook glutinous rice evenly |
| Mixing bowls | Combine rice and seasonings |
| Frying pan / wok | Sauté chicken and aromatics |
| Sharp knife | Chop shallots, garlic, and seasoning |
| Cutting board | Prep station for ingredients |
| Spatula or wooden spoon | Stir ingredients without breaking textures |
| Measuring cups/spoons | Accurate ingredient measurement |
| Banana leaves | Wrap Lemper with authentic aroma |
| Kitchen twine/toothpicks | Secure banana leaf wraps |
| Steaming basket (optional) | Steam wrapped Lemper |
| Grater (optional) | Make fresh coconut milk |
“Using banana leaves for wrapping is essential for the true Lemper Ayam experience. The leaves not only hold everything together but also impart a unique fragrance that transforms the dish.”
With all our equipment ready, we can proceed confidently to the cooking steps, ensuring each phase brings out the authentic flavors and textures of Lemper Ayam.
Prep Work
Before we begin assembling our delicious Lemper Ayam, it’s essential to prepare each component carefully. This ensures balanced flavors and the perfect texture in every bite.
Preparing the Sticky Rice
First, we must rinse glutinous rice thoroughly under cold water until the water runs clear. This step removes excess starch and helps achieve that ideal sticky texture.
Next, soak the rinsed rice in water for at least 1 hour. Soaking softens the grains for even cooking.
After soaking, drain the rice and combine it with coconut milk, a pinch of salt, and pandan leaves in a rice cooker or heavy-bottomed pot. The pandan leaves infuse the rice with a subtle fragrant aroma distinctive to Lemper Ayam.
We cook the mixture on medium heat, stirring occasionally until the rice absorbs the coconut milk and becomes tender yet sticky. This process takes about 20-25 minutes.
| Ingredient | Quantity | Notes |
|---|---|---|
| Glutinous rice | 2 cups | Rinsed and soaked for 1 hour |
| Coconut milk | 1 1/2 cups | Adds creaminess and flavor |
| Salt | 1/2 teaspoon | Enhances taste |
| Pandan leaves | 2 leaves | Adds fragrant aroma |
Making the Chicken Filling
While the rice cooks, we prepare the savory chicken filling which brings richness and depth to the dish.
We start with boiled chicken breast, shredding it finely. In a hot frying pan, we sauté minced shallots, garlic, and crushed candlenuts in coconut oil until fragrant and golden.
Then we add shredded chicken, along with lemongrass, kaffir lime leaves, palm sugar, and salt. Sauté all ingredients together until the chicken is fully infused with the spices, releasing an irresistible aroma.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Boiled chicken | 2 cups shredded | Shred finely |
| Shallots | 3 cloves | Minced |
| Garlic | 2 cloves | Minced |
| Candlenuts | 2 nuts | Crushed |
| Coconut oil | 2 tablespoons | For sautéing |
| Lemongrass | 1 stalk | Bruised |
| Kaffir lime leaves | 3 leaves | Torn into pieces |
| Palm sugar | 1 tablespoon | Adds sweetness |
| Salt | 1 teaspoon | To taste |
Preparing the Banana Leaves
The authentic aroma and presentation of Lemper Ayam depend heavily on proper banana leaf preparation.
First, we gently wipe the banana leaves with a damp cloth to remove any dust or debris. Then, we carefully pass the leaves over an open flame or hot pan for a few seconds. This softens the leaves and makes them pliable for wrapping without tearing.
Cut the leaves into rectangles approximately 8×6 inches—big enough to wrap the sticky rice and chicken filling securely.
For easy handling, keep the leaves warm and slightly moist during assembly to prevent cracking.
Tip: Using banana leaves not only imparts a delicious aroma but also keeps the Lemper Ayam fresh longer.
Cooking Instructions
Let’s bring together all the elements of our Lemper Ayam recipe by cooking the sticky rice and chicken filling with precision. Follow these clear, step-by-step instructions to achieve the authentic texture and flavor that make this Indonesian snack irresistible.
Cooking the Sticky Rice
- Rinse 2 cups of glutinous rice under cold water until the water runs clear to remove excess starch.
- Soak the rice in enough water for 1 hour to soften the grains.
- Drain thoroughly before cooking.
- In a heavy-bottomed pot or rice cooker, combine the soaked rice with:
- 1 ½ cups of coconut milk
- 2 pandan leaves knotted
- ½ teaspoon of salt
- Cook on medium heat covered until the liquid is mostly absorbed.
- Lower the heat to low and continue to steam for 15-20 minutes until the rice becomes sticky and tender.
- Remove the pandan leaves before fluffing the rice gently with a fork.
This process ensures our sticky rice is perfectly moist and fragrant, providing the ideal base for wrapping.
Cooking the Chicken Filling
- Heat 2 tablespoons of coconut oil in a frying pan over medium heat.
- Add and sauté until fragrant:
- 4 finely sliced shallots
- 3 minced garlic cloves
- 2 candlenuts crushed into a paste
- Stir in 1 stalk of bruised lemongrass and 3 kaffir lime leaves torn into pieces.
- Add 2 cups of boiled shredded chicken to the pan.
- Season with:
- ½ teaspoon of salt
- 1 tablespoon of palm sugar
- Cook the mixture, stirring frequently, allowing the chicken to absorb the aromatic spices for 5-7 minutes.
- Remove the lemongrass stalk and kaffir lime leaves before transferring the filling to a bowl to cool.
| Ingredient | Quantity |
|---|---|
| Glutinous rice | 2 cups |
| Coconut milk | 1 ½ cups |
| Pandan leaves | 2 knotted |
| Salt | ½ teaspoon |
| Coconut oil | 2 tablespoons |
| Shallots | 4, thinly sliced |
| Garlic cloves | 3, minced |
| Candlenuts | 2, crushed |
| Lemongrass stalk | 1, bruised |
| Kaffir lime leaves | 3, torn |
| Boiled shredded chicken | 2 cups |
| Palm sugar | 1 tablespoon |
By meticulously cooking both components, we capture the full essence of the Lemper Ayam, marrying the creamy sticky rice with the savory, aromatic chicken filling.
Assembling Lemper Ayam
Now that we have perfectly cooked the sticky rice and prepared the flavorful chicken filling, it’s time to bring all elements together by assembling our Lemper Ayam. This stage demands attention to detail to ensure every bite delights with balanced taste and authentic aroma.
Wrapping the Lemper
- Prepare the Banana Leaves:
Gently wipe the banana leaves with a damp cloth. Soften them by briefly passing over a low flame or dipping in hot water. This helps prevent tearing during wrapping.
- Cut and Shape:
Cut the softened banana leaves into rectangles roughly 6 by 8 inches. Each piece will hold one portion of Lemper Ayam.
- Layer the Sticky Rice:
Place about 2 to 3 tablespoons of the sticky rice in the center of the banana leaf.
- Add the Chicken Filling:
Spoon approximately 1 tablespoon of the savory chicken filling onto the sticky rice.
- Encase the Filling:
Cover the filling with another 2 tablespoons of sticky rice, fully enclosing the chicken.
- Wrap Securely:
Fold the banana leaf from the sides to form a neat rectangular package. Tuck in the edges firmly. Use toothpicks or kitchen twine to hold the wrap in place if needed.
The wrapping technique is crucial because it locks in moisture and infuses the Lemper Ayam with the unique fragrance of banana leaves during steaming.
Steaming the Wrapped Lemper
- Prepare the Steamer:
Fill the pot with boiling water ensuring water does not touch the banana leaf packages.
- Arrange Lemper Ayam:
Place the wrapped parcels in the steamer basket, leaving space between each for even steam circulation.
- Steam Duration:
Steam the Lemper Ayam for 20 to 25 minutes over medium heat. This step gently infuses flavors and finishes cooking the sticky rice.
- Check Readiness:
After steaming, carefully unwrap one piece to verify the sticky rice texture is tender and fully cooked.
| Step | Details |
|---|---|
| Banana leaf size | 6 x 8 inches |
| Sticky rice per lemper | 4-5 tablespoons (total) |
| Chicken filling per lemper | 1 tablespoon |
| Steaming time | 20-25 minutes |
| Heat level | Medium |
“The steam softens the banana leaf wrap releasing its natural aroma while keeping the rice moist and the filling succulent.”
By mastering the assembly and steaming process, we bring out the authentic flavors and textures that make Lemper Ayam a beloved Indonesian snack.
Serving Suggestions
To fully enjoy Lemper Ayam, we recommend serving it warm or at room temperature. The subtle aroma of the banana leaves infused during steaming enhances the eating experience. Here are our top serving suggestions for this delightful Indonesian snack:
- Pair with a refreshing beverage: Serve Lemper Ayam alongside a cold glass of iced jasmine tea or coconut water. These drinks complement the rich coconut flavor in the sticky rice and balance the savory chicken filling.
- Add spicy condiments: Enhance the flavor by offering sambal (Indonesian chili sauce) on the side. A small dollop adds a spicy kick that awakens the palate and intensifies the savory elements.
- Accompany with fresh vegetables: Crisp cucumber slices or julienned carrots provide a fresh contrast to the soft sticky rice and tender chicken, adding texture and a cooling effect.
- Serve as party finger food: Arrange Lemper Ayam on a platter lined with banana leaves for an authentic presentation. This makes it easy for guests to pick up and enjoy during social gatherings.
- Combine with other traditional snacks: Create an Indonesian snack platter by pairing Lemper Ayam with risoles, kue lapis, or perkedel jagung for variety in flavor and texture.
| Serving Option | Description | Flavor Enhancement |
|---|---|---|
| Iced jasmine tea | Light and floral chilled drink | Balances coconut richness |
| Sambal | Spicy chili sauce | Adds heat and complexity |
| Fresh cucumber slices | Crisp, refreshing vegetable slices | Provides texture contrast |
| Party finger food arrangement | Lemper wrapped in banana leaves displayed on platter | Enhances authenticity and visual appeal |
| Indonesian snack platter | Variety of snacks served together | Offers diverse flavors and textures |
“Serving Lemper Ayam with the right accompaniments transforms it from a simple snack into an unforgettable culinary experience.”
By following these serving suggestions, we ensure Lemper Ayam shines as the centerpiece of any meal or celebration.
Make-Ahead and Storage Tips
To enjoy Lemper Ayam at any time, mastering make-ahead and storage techniques is essential. These tips help preserve the authentic flavors and textures of this Indonesian delicacy while ensuring convenience for busy days or entertaining guests.
Make-Ahead Preparation
- Prepare the sticky rice and chicken filling a day before serving to allow flavors to meld.
- After assembling and wrapping the Lemper Ayam in banana leaves, place them on a tray and cover tightly with plastic wrap.
- Store the wrapped parcels in the refrigerator for up to 24 hours before steaming or reheating.
- This advance preparation enhances the taste as the savory chicken filling imbues the sticky rice more deeply.
Storing Cooked Lemper Ayam
Proper storage is vital to maintain freshness and quality.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | Up to 2 days | Wrap tightly in plastic wrap or airtight container. Reheat by steaming or microwaving. |
| Freezer | Up to 1 month | Wrap individually in plastic wrap and place in freezer bag. Thaw overnight in fridge before reheating. |
Tip: Always ensure the Lemper Ayam is completely cooled before wrapping for storage to prevent condensation and sogginess.
Reheating Instructions
To retain the moist texture and fragrant aroma, reheating carefully is key:
- Steam: Place wrapped Lemper Ayam in a steamer over simmering water for 10–15 minutes until warmed through.
- Microwave: Unwrap banana leaves and place the Lemper Ayam on a microwave-safe plate. Cover with a damp paper towel and heat on medium power in 1-minute intervals, turning halfway.
Steaming is the preferred method as it preserves moisture and enhances the signature pandan and banana leaf aroma.
Freezing Tips
- Freeze Lemper Ayam before steaming for best texture upon reheating.
- Use double wrapping to avoid freezer burn—first wrap in plastic wrap, then foil.
- Label packages with preparation date to monitor freshness.
By following these Make-Ahead and Storage Tips we can savor Lemper Ayam anytime with all its rich flavors intact and the authentic experience just as delightful as freshly made.
Conclusion
Lemper Ayam offers a delightful blend of flavors and textures that bring a taste of Indonesia right to our kitchen. With its simple ingredients and authentic preparation, it’s a rewarding dish to master. Whether for a casual snack or a special gathering, making Lemper Ayam from scratch lets us enjoy a truly unique culinary experience.
By following the steps carefully and using the right tools, we can create this traditional treat that’s both comforting and impressive. It’s a wonderful way to explore Indonesian cuisine and share something special with friends and family. Let’s keep experimenting and savoring every bite of this delicious snack.
Frequently Asked Questions
What is Lemper Ayam?
Lemper Ayam is an Indonesian snack made from glutinous rice filled with seasoned shredded chicken and wrapped in banana leaves, known for its savory taste and fragrant aroma.
What are the main ingredients in Lemper Ayam?
The key ingredients include glutinous rice, coconut milk, pandan leaves, shredded chicken, shallots, garlic, candlenuts, lemongrass, kaffir lime leaves, coconut oil, salt, palm sugar, and banana leaves for wrapping.
How do you prepare the sticky rice for Lemper Ayam?
Rinse and soak the glutinous rice, then cook it with coconut milk, pandan leaves, and salt until it becomes tender and sticky.
What equipment is needed to make Lemper Ayam?
You need a rice cooker or heavy pot, mixing bowls, a frying pan or wok, banana leaves, and optionally a steaming basket and grater.
How is the chicken filling made?
Sauté shallots, garlic, and candlenuts, then add shredded boiled chicken, lemongrass, kaffir lime leaves, salt, and palm sugar. Cook until well blended and aromatic.
How do you wrap Lemper Ayam with banana leaves?
Soften the banana leaves by gently warming, cut into pieces, place rice and chicken filling inside, then fold and seal securely to maintain moisture and aroma during steaming.
What is the best way to cook Lemper Ayam after wrapping?
Steam the wrapped parcels thoroughly until the rice is tender and infused with the chicken’s flavor and the banana leaves’ aroma.
How should Lemper Ayam be served?
Serve warm or at room temperature with side condiments like sambal, fresh vegetables, and refreshing drinks like iced jasmine tea or coconut water.
Can Lemper Ayam be made ahead and stored?
Yes, prepare the rice and filling a day in advance. Store wrapped parcels in the refrigerator up to 2 days or freeze for up to a month. Reheat by steaming.
What makes banana leaves important in Lemper Ayam?
Banana leaves add a unique aroma and keep the rice moist, enhancing the authentic taste and traditional presentation of the dish.