Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lemper ayam bakar (grilled glutinous rice with seasoned chicken floss). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have lemper ayam bakar (grilled glutinous rice with seasoned chicken floss) using 20 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss):
- Make ready For the glutinous rice:
- Get banana leaves for wrapping
- Take 250 gr glutinous rice, washed, soaked in water for 3 hours, drained
- Get 250 ml coconut milk 2 Indonesian bay leaves
- Prepare 1 pandan leaf
- Take 1 Tbsp sugar
- Get 1/2 tsp salt
- Get Chicken Floss Filling:
- Get 250 gr boneless chicken breast, boiled until cooked, finely shredded
- Make ready 2 kaffir lime leaves
- Prepare 2 Indonesian bay leaves
- Take 100 ml coconut milk
- Take 1/2 tsp salt or to taste
- Make ready 1 tsp sugar or to taste
- Take 1 Tbsp vegetable oil
- Prepare Ground spices:
- Make ready 5 cloves shallots
- Prepare 4 cloves garlic
- Make ready 2 nut megs
- Prepare 1/2 tsp white pepper powder
Instructions to make Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss):
- For the glutinous rice: Heat the steamer over high heat until hot and boiling.
- 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.
- Add the glutinous rice into the hot coconut oil. Mix well. Continue to stir until the coconut milk is absorbed by the rice.
- Steam for another 30 minutes until the rice is soft and cooked through. Remove from the heat. Set aside.
- 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.
- Continue to sauté until the coconut milk is absorbed. Keep storing until the chicken is dry. Remove from the heat. Set aside.
- How to assemble the lemper: - Divide the glutinous rice into 2 parts. - Note: Wear plastic gloves before you do this part!
- 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!
- Spread the filling evenly leaving no gap all over the rice.
- Spread the other half of the rice on top of the filling. Pack it down hard again!
- Let the ‘lemper’ cool down completely before cutting. - Use a plastic knife or a knife coated with plastic to cut the lemper.
- Wrap each piece with banana leaves.
- Grilled them on top of lined frying pan until fragrant and the banana leaves turn to brown. Yum! 😋
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