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

Before you jump to Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

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We hope you got insight from reading it, now let’s go back to lemper ayam bakar (grilled glutinous rice with seasoned chicken floss) recipe. You can have lemper ayam bakar (grilled glutinous rice with seasoned chicken floss) using 20 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to make Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss):
  1. You need For the glutinous rice:
  2. Use banana leaves for wrapping
  3. Take glutinous rice, washed, soaked in water for 3 hours, drained
  4. Get coconut milk 2 Indonesian bay leaves
  5. Get pandan leaf
  6. Get sugar
  7. You need salt
  8. Prepare Chicken Floss Filling:
  9. Use boneless chicken breast, boiled until cooked, finely shredded
  10. Use kaffir lime leaves
  11. Get Indonesian bay leaves
  12. Get coconut milk
  13. Provide salt or to taste
  14. Take sugar or to taste
  15. You need vegetable oil
  16. You need Ground spices:
  17. Provide shallots
  18. You need garlic
  19. Use nut megs
  20. You need white pepper powder
Instructions to make Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss):
  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 20x20 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! 😋

The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken When the cooked glutinous rice is cool enough to handle, the chicken filling is placed on the Then these banana leaf packages are steamed or grilled. This releases a distinct pleasant aroma of. Lemper ayam is an Indonesian snack consists of steamed glutinous rice filled with spiced chicken floss, and typically wrapped in banana leaves. I think of lemper as Indonesian version of onigiri, except of course we don't eat the banana leaves, just the rice and the filling. And if I have to choose between the two, I will always choose lemper.

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