Lemper Ayam Contents

Ingredients:
500 gr glutinous
500 ml coconut milk from 1 coconut
1 teaspoon salt
2 pieces of pandan leaf
Banana leaves for wrapping
Contents:
1/2 chicken (+ / - 500 g)
1 bay leaf
1 piece ginger, crushed
1 stalk lemongrass, crushed
1 tablespoon cooking oil
250 ml coconut milk from 1/2 coconut




Subtle spice:
1 teaspoon coriander
4 red onions
3 cloves garlic
1 egg nutmeg
little tamarind
salt and sugar
How to Create Content Lemper Ayam:

1. Soak glutinous rice in water for 2 hours, then drain
2. Steamed sticky rice until half cooked (about 20 minutes), then flush with coconut milk that has been boiled with salt and pandan leaves. Mix well
3. Enter the sticky rice into the steamer and steam until cooked (30 minutes)
4. Once cooked, cool the sticky above Tampah which was covered with banana leaves, averaging 1 cm thick and cut into pieces the size of 7 × 4 cm
5. Fill each piece with 1 teaspoon of contents lemper then roll and close the edges. Wrap with banana leaves
6. Content: boiled chicken until tender, then shredded thin-shredded meat. Saute finely, add the bay leaves, galangal, and lemongrass and cook until fragrant. Add chicken and mix well, add coconut milk and stir until dry