Indonesian Sticky Rice

Choose high-quality glutinous rice and substitute lime leaves, bay leaves, or lemongrass; stir-fry spices in oil until fragrant, add chicken and coconut milk, then chicken breast or chicken floss filling.

Boil 1 kg chicken breast in one cup of water until cooked for the lemper filling, then shred it using hands, a mortar, or a food chopper.

Three practical methods shred cooked chicken: pull with hands or forks when cooled, mash with a mortar for faster crumble, or use a food chopper for a rough texture.

Season and sauté chicken with lemongrass, garlic, red onion, lime leaves, coconut milk, coriander, and sugar to create the fragrant lemper ayam filling for sticky rice.

Soak the sticky rice by cleaning with water 2-3 times and submerging it fully, then rest for 2 hours to allow slight expansion. Rinse again and drain the sediment.

Steam the glutinous rice twice, soaking for 2 hours and boiling with turning steps; then add coconut milk, salt, MSG, pandan leaves, and steam again until fragrant.

Grease the bottom of the container with vegetable oil, layer rice and chicken in a sandwich, and use the sushi technique to assemble the filling with glutinous rice.

Freeze Indonesian sticky rice up to 3 months, thaw in chiller overnight, and steam to reheat; prep shredded chicken and finish by steaming or stir-frying before levelling and cutting process.

Soak glutinous rice for 2 hours, steam, and stir in coconut milk; steam twice for tenderness and freshness, and use the aron method for quick, one-day servings.

Master tender lemper ayam with high quality glutinous rice soaked for 2 hours. Stir fry fragrant spices with fresh chicken breast and adjust coconut milk and sugar to taste.

Toast coconut, grind to powder, and blend spices into a paste. Sauté kaffir lime leaves, add shrimp and toasted coconut, then wrap sticky rice in banana leaves and grill.