Gluten-Free Lemper

Delight in the irresistible flavors of **Gluten-Free Lemper**, a traditional Indonesian snack reimagined for gluten-sensitive eaters. This recipe combines the naturally sticky texture of glutinous rice with the rich creaminess of coconut milk to create a decadent base, while the savory spiced chicken filling, infused with aromatics like lemongrass, galangal, and kaffir lime leaves, delivers layers of bold, fragrant flavor. Wrapped in banana leaves to seal in the goodness and steamed to perfection, each bite bursts with authentic Southeast Asian charm. Perfect for meal prepping, parties, or a lunchbox treat, these gluten-free rice rolls are easy to serve warm or at room temperature. Experience a true taste of Indonesia without compromising dietary needs!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 500 g Glutinous rice (sweet rice)
• 400 ml Coconut milk
• 1 tsp Salt
• 250 g Chicken breast, boneless and skinless
• 2 tbsp Coconut oil
• 3 Shallots, finely chopped
• 2 Garlic cloves, minced
• 2 cm Galangal, grated
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 0.5 tsp Turmeric powder
• 0.5 tsp White pepper powder
• 1 stalk Lemongrass, bruised
• 3 Kaffir lime leaves
• 1 tsp Sugar
• 12 Banana leaves, cut into 20x20 cm squares

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 2 hours, then drain.

Step 2

In a steamer, steam the rice for 20 minutes, then remove the rice.

Step 3

In a pot, mix the coconut milk with the salt. Add the steamed rice, stirring over low heat until the coconut milk is absorbed by the rice. Steam again for another 20 minutes. Set aside to cool.

Step 4

While the rice is steaming, place the chicken breast in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until cooked through. Remove from the pot and allow to cool, then shred the chicken finely.

Step 5

Heat coconut oil in a pan over medium heat. Add the shallots, garlic, and galangal, sautéing until fragrant. Add the coriander, cumin, turmeric, and white pepper, stirring continuously for another minute.

Step 6

Add the shredded chicken, lemongrass, lime leaves, and sugar to the pan. Stir well to combine and cook for an additional 5-7 minutes or until the mixture is dry. Allow to cool.

Step 7

To assemble the lemper, take a portion of the rice (about 2 tablespoons) and flatten it onto the center of a banana leaf square. Place a spoonful of the chicken filling on top, then cover with another tablespoon of rice, pressing gently to form a compact log.

Step 8

Wrap the banana leaf around the rice and chicken to form a tight roll, securing the ends by folding or using toothpicks. Repeat with the remaining ingredients.

Step 9

Steam the wrapped lempers again for 10 minutes to allow flavors to meld together.

Step 10

Serve warm or at room temperature. Enjoy your gluten-free lemper!

Nutrition Facts

Serving size	1363.6 grams (1363.6g)

Amount per serving	% Daily Value*
Calories	1372

Total Fat 39.50g	51%
Saturated Fat 26.30g	132%
Polyunsaturated Fat 0.50g
Cholesterol 213mg	71%
Sodium 2627mg	114%
Total Carbohydrate 158.40g	58%
Dietary Fiber 4.70g	17%
Total Sugars 34.90g
Protein 90.00g	180%

Vitamin D 33IU	163%
Calcium 147mg	11%
Iron 7mg	39%
Potassium 1366mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 26.7%

Carbs: 47.0%