Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered). Put sticky rice on bottom, layered with chicken and sticky rice again on baking tray/pyrex, cool-off until a bit hard, cut-off into small As the rice very sticky, dont forget to brush any tools with oil even if you use baking paper like mine. And also brush your knive with oil too before cutting off the lemper. Lemper ayam is basically a steamed glutinous rice/sticky rice snack with chicken floss (or other savory) Steam the sticky/glutinous rice with salt, coconut milk, kaffir lime leaves, daun salam, and pandan leaves.
Silahkan simak videonya sampai habis ya. Terima kasih untuk menonton, silahkan like jika suka. You've probably have seen lemper ayam at an Asian supermarket. You can cook Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) using 22 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)
- It's of Steam sticky rice.
- Prepare 1 kg of sticky rice (washed and soaked in water for 3-4 hours before using it).
- Prepare 1 L of coconut milk.
- Prepare 2 stalks of pandan leaves.
- It's 2 stalks of bay leaves.
- It's 1 tsp of salt.
- It's of Chicken filling.
- Prepare 2 pcs of chicken breast (boiled with 2 pcs of kaffir lime leaves to remove the odor then shredded into small pieces).
- Prepare 8 cloves of shallots.
- It's 6 cloves of garlic.
- It's 3 pcs of candlenuts.
- Prepare 1 tbs of coriander seed.
- Prepare 100 ml of coconut milk (or you can replace it with chicken stock).
- Prepare 2 pcs of kaffir lime leaves.
- Prepare 1 stalk of lemongrass.
- Prepare 1 tbs of salt.
- You need 1 tbs of sugar.
- It's 1 tsp of white pepper.
- Prepare of Oil.
- Prepare of The wrap.
- It's leaves of Banana.
- It's of Tooth pick.
Sticky rice with chicken filling, super delicious! But you'll need time and patience for Oil. Note: its recommended to soak the sticky rice for a few hours, or a whole night in a decent amount of water. Lemper ayam — sticky rice with.
Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) instructions
- Put the soaked sticky rice into steamer and steam about 10-15 mins. Set aside. On other sauce pan, boil the coconut cream together with pandan leaves, bay leaves and a pinch of salt. Put the steamed sticky rice to the sauce pan and stir until it well mixed and all the sticky rice is covered by coconut milk. Then put back again to steamer and steam to another 40-50 minutes or until the rice well cooked. Set aside. Anyway, dont forget to brush your steamer with a bit of oil before steam the rice.
- Put shallot, garlic, candlenut, coriander seed on food processor, then add kaffir lime leaves, lemongrass with a bit of oil on fry pan, Sauté until smell good. Put the shredded chicken, add sugar, salt and white pepper, stir again. Last but not least, put coconut milk/chicken stock and stir again until the liquid runs dry. You have to make the chicken a bit dry in texture. Set aside..
- Put sticky rice on bottom, layered with chicken and sticky rice again on baking tray/pyrex, cool-off until a bit hard, cut-off into small square then wrap it one by one. As the rice very sticky, dont forget to brush any tools with oil even if you use baking paper like mine. And also brush your knive with oil too before cutting off the lemper.
Sort of sticky rice dumpling stuffed with stuffed shredded spiced chicken. Cook until of the coconut milk fully absorbed. Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the. Ideally, you would steam the sticky rice. Put the lemper on broil for a few minutes until the banana leaves are toasted.
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