Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemper ayam bakar (grilled glutinous rice with seasoned chicken floss). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Lemper Ayam Bakar (Grilled Glutinous Rice with Seasoned Chicken Floss):
- Get For the glutinous rice:
- Take banana leaves for wrapping
- Get 250 gr glutinous rice, washed, soaked in water for 3 hours, drained
- Prepare 250 ml coconut milk 2 Indonesian bay leaves
- Take 1 pandan leaf
- Get 1 Tbsp sugar
- Take 1/2 tsp salt
- Take Chicken Floss Filling:
- Get 250 gr boneless chicken breast, boiled until cooked, finely shredded
- Take 2 kaffir lime leaves
- Prepare 2 Indonesian bay leaves
- Take 100 ml coconut milk
- Make ready 1/2 tsp salt or to taste
- Get 1 tsp sugar or to taste
- Get 1 Tbsp vegetable oil
- Make ready Ground spices:
- Take 5 cloves shallots
- Prepare 4 cloves garlic
- Get 2 nut megs
- Get 1/2 tsp white pepper powder
Steps 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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