Lemper Ayam is one of those comforting bites that instantly reminds me of family gatherings and cozy Indonesian afternoons. It’s a savory snack made with sticky glutinous rice and a fragrant chicken filling, traditionally wrapped in banana leaves. But this version? It skips the wrapping, making it way easier without losing any of that delicious flavor. Perfect for when you want something homemade, hearty, and satisfying — without a lot of fuss.
Why You’ll Love This Version of Lemper Ayam
It’s Packed with Flavor
The rice is rich with coconut milk and aromatic herbs, and the chicken filling is savory, fragrant, and deeply spiced — the kind of flavor that lingers in the best way.
No Wrapping Required
Traditionally, lemper is wrapped in banana leaves and then pan-fried. But if you’re short on time or just not in the mood to wrap individual pieces, this tray-style version does the trick. You’ll still get a taste of banana leaf aroma if you choose to line your pan with it — but even parchment paper works fine!
Ingredients You’ll Need
For the Sticky Rice
- Glutinous Rice (Sweet Rice) – This is a must. It’s sticky and chewy when cooked, perfect for lemper. Easily available at Asian grocery stores.
- Coconut Milk – Use canned coconut milk for richness. Avoid the thin drinking coconut milk — it just won’t cut it here.
- Bay Leaves – If you can’t get Indonesian bay leaves (daun salam), regular bay leaves are an acceptable stand-in.
- Kaffir Lime Leaves – These add a citrusy lift. You’ll find them fresh or frozen at most Asian stores.
- Salt and Sugar – Essential to balance the flavors. The rice isn’t meant to be sweet, but a bit of sugar deepens the taste.
For the Chicken Filling
- Chicken Breast – While I’m usually team-thigh, chicken breast works well here since we shred it. It soaks up the spices nicely.
- Shallots and Garlic – Fresh is best. You can swap shallots for red onion if needed.
- Kencur (Sand Ginger) – This is the soul of the dish. If you can’t find it, skip it — but if you’ve had lemper before, you’ll know what you’re missing.
- Lemongrass – Use fresh stalks if you can. They bring a wonderful, bright aroma.
- Kaffir Lime Leaves and Bay Leaves – Yep, again. They’re just as important in the filling for building layers of flavor.
- Salt and Sugar – Adjust to taste once the filling has reduced. It should be savory and slightly sweet.
Optional (But Lovely)
- Banana Leaves or Parchment Paper – For lining the tray. Banana leaves add aroma, but parchment is totally fine if you’re keeping it simple.
How to Make Lemper Ayam
Make the Chicken Floss Filling
- Heat a bit of oil in a wok and sauté your spice paste (garlic, shallots, kencur, etc.) until it’s aromatic.
- Toss in the lemongrass stalks, kaffir lime leaves, and bay leaves. Stir-fry for another couple of minutes.
- Add your shredded chicken, along with some water, sugar, and salt. Cook everything down until the mixture is dry and flavorful. Taste and adjust seasoning.
Cook the Sticky Rice
- In a big pan, combine glutinous rice, coconut milk, water, salt, sugar, bay leaves, and kaffir lime leaves.
- Bring it to a boil, then lower the heat and stir frequently until the liquid is absorbed.
- Transfer to a steamer (I like to line the base with a silicone mat or parchment paper), and steam for about 30 minutes until the rice is soft and fully cooked. Discard the herbs once it’s done.
Assembling Lemper Ayam
- Line a 7×7-inch tray with banana leaves or parchment paper.
- Press half of the cooked sticky rice into the tray. Use parchment paper or lightly oiled hands to help press it down firmly — really pack it in!
- Spread the chicken filling evenly over the rice.
- Press the remaining sticky rice on top, again packing it down tightly. A little pressure here goes a long way to keep everything together when slicing.
Cutting and Serving Tips
- Let the lemper cool completely before slicing.
- Use a plastic knife or a lightly oiled metal knife to cut cleanly without sticking.
- Cut into small rectangles or squares — about 24 pieces — or larger portions if you prefer.
- Serve as is, or pan-fry each piece lightly in a non-stick skillet until golden on both sides. That extra crisp is totally worth it.
How to Store and Reheat Lemper Ayam
In the Fridge
Place leftovers in an airtight container and refrigerate for up to 1 week.
In the Freezer
Arrange pieces on a tray lined with parchment paper, freeze for 1 hour, then transfer to a freezer bag. They won’t stick to each other that way and can be frozen for a couple of months.
To Reheat
Always use moist heat. Steam refrigerated lemper for 5 minutes, or steam frozen ones for about 10 minutes until hot. Don’t reheat in the oven or microwave without steam — it’ll dry out the rice.
Lemper Ayam (Sticky Rice with Chicken Floss)
Lemper Ayam is one of those comforting bites that instantly reminds me of family gatherings and cozy Indonesian afternoons.
Ingredients
For the sticky rice:
- 750 g glutinous rice
- 250 ml coconut milk
- 400 ml water
- 10 bay leaves
- 10 kaffir lime leaves
- 3 tablespoons sugar
- 1 teaspoon salt
Lemper paste:
- 3 shallots, peeled and quartered
- 3 garlic cloves, peeled
- 1 inch kencur root (or 1 teaspoon of kencur powder)
- 2 tablespoons coriander powder
Chicken floss filling:
- 1 tablespoon cooking oil
- 1 stalk lemongrass
- 5 kaffir lime leaves
- 5 bay leaves
- 300 g cooked chicken breast, finely shredded
- 50 ml water
- 1 teaspoon sugar
- ¼ teaspoon salt (adjust to taste)
To line the tray:
- Banana leaves (optional)
Instructions
- To prepare the lemper paste (can be made a few days in advance):Place all ingredients, except coriander powder, in a food processor and blend into a fine paste. Mix in the coriander powder and set aside.
- To prepare the chicken floss filling (can be made ahead):Heat oil in a wok. Sauté the lemper paste until fragrant (about 3 minutes). Add the lemongrass, kaffir lime leaves, and bay leaves. Stir-fry for another 2 minutes. Add shredded chicken, water, sugar, and salt. Continue cooking until the liquid has evaporated and the mixture is dry. Adjust the seasoning if needed. Remove from heat and discard the lemongrass and leaves.
- To cook the sticky rice:Rinse the glutinous rice thoroughly until the water runs clear. Drain the water. In a large pan or wok, combine rice, coconut milk, water, bay leaves, kaffir lime leaves, sugar, and salt. Bring to a boil, then reduce heat and stir continuously until the liquid is absorbed.
- Prepare a steamer by bringing water to a boil. Transfer the rice mixture to a dish and steam for 30 minutes, or until fully cooked and soft. If using a thick dish (like glass), steaming time may be longer.
- To assemble:Line a 7x7-inch tray with banana leaves or parchment paper. Press half of the warm sticky rice into the tray using parchment paper to prevent sticking. Spread the chicken floss mixture evenly over the rice. Press the remaining rice over the top.
- Let the lemper ayam cool completely before cutting. Use a plastic knife or coat a knife lightly with oil for easier cutting.
Notes
- Cut into 24 equal pieces, or into larger portions if preferred. Serve as is, or lightly pan-fry each side with a small amount of oil until golden brown.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 124mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 5g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making lemper without wrapping each piece individually is such a time-saver, and honestly, it doesn’t compromise on taste. This tray method gives you all the richness and nostalgia of traditional lemper, with half the effort. If you’ve never tried making it at home before, now’s the time — I promise, your kitchen will smell amazing and your snack game will level up.
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