Javanese Stuffed Rice Rolls

Name: Javanese Stuffed Rice Rolls (Lemper)
Prep time: 1 h
Total time: 1 h
Yield: Makes at least 10–12 slices, more if slices are thinner
Ingredients: 450 g/1 lb/2 cups glutinous rice, soaked in cold water for 40–60 minutes, and drained; 4 shallots, chopped; 2 chicken breasts; ¼ tsp salt; 570 ml/1 pint/2½ cups coconut milk; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp brown sugar; 1 kaffir lime leaf (optional); 3 cloves garlic, chopped; 3 candle nuts or macadamia nuts or blanched almonds; 3 candle nuts or macadamia nuts or blanched almonds; 3 candle nuts or macadamia nuts or blanched almonds; 140 ml/5 fl oz thick coconut milk; ½ tsp salt; ½ tsp ground white pepper; 2 tbsp peanut oil or olive oil; 2 tbsp peanut oil or olive oil

Lemper

Preparation info

Makes at least
10–12
slices, more if slices are thinner

Difficulty
Complex
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

These are the best things of their kind that I have eaten anywhere. The stuffing, of shredded chicken very mildly spiced, perfectly complements the glutinous rice cooked in coconut milk. Traditionally these rolls are cooked in banana leaves, but in London I make them in a Swiss roll tin.

Use the same-sized cup to measure the rice and the coconut milk. You will need a Swiss roll tin about 22.5 × 32.5 cm<

Ingredients

Spicy

Ingredients

Method