Nut-Free Lemper

Savor the authentic flavors of Indonesia with this delightful Nut-Free Lemper recipe, a twist on the traditional snack made entirely without nuts. These aromatic rice rolls feature tender shredded chicken cooked with fragrant shallots, garlic, and warm spices like turmeric and coriander, all wrapped in sticky, coconut-infused glutinous rice for a rich and satisfying bite. Encased in pliable banana leaves, each roll is steamed to perfection, ensuring the vibrant flavors meld beautifully, and can be optionally grilled for a smoky finish. Perfect for gatherings, lunchboxes, or on-the-go snacking, this nut-free version of lemper is both allergy-friendly and irresistibly delicious. Ideal for fans of Southeast Asian cuisine seeking bold, savory bites with a touch of coconut sweetness!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 10

Ingredients

• 400 grams glutinous rice
• 400 milliliters coconut milk
• 200 milliliters water
• 1 teaspoon salt
• 2 stalks lemongrass
• 300 grams boneless chicken breast
• 50 grams shallots
• 3 cloves garlic
• 2 tablespoons coconut oil
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon coconut sugar
• 10 sheets banana leaves

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. This usually takes about 3 rinses.

Step 2

In a large pot, combine the glutinous rice, coconut milk, water, and salt. Bruise the lemongrass stalks and add them to the mixture.

Step 3

Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook the rice for 20 minutes or until the liquid has been absorbed and the rice is sticky and tender.

Step 4

Remove the pot from the heat, discard the lemongrass, and let the rice cool slightly.

Step 5

While the rice is cooking, prepare the chicken filling. Boil the chicken breast in water until fully cooked, about 15 minutes. Let it cool, then shred the chicken using two forks.

Step 6

Chop the shallots and garlic finely.

Step 7

In a frying pan, heat the coconut oil over medium heat. Add the shallots and garlic, and sauté until fragrant and translucent, about 3 minutes.

Step 8

Add the shredded chicken, ground coriander, ground turmeric, and coconut sugar to the pan. Stir well to combine all ingredients and sauté for an additional 5 minutes. Remove from heat and let the filling cool.

Step 9

Take a sheet of banana leaf and pass it briefly over an open flame to make it pliable. Cut into approximately 25x20 cm rectangles.

Step 10

Place a layer of the cooked sticky rice onto the middle of the banana leaf, followed by a layer of chicken filling, and cover with another layer of rice. Use about 2 tablespoons of rice and 1 tablespoon of filling per lemper.

Step 11

Roll the banana leaf tightly around the rice and chicken mixture, folding in the sides to fully enclose the contents. Secure the roll with toothpicks if necessary.

Step 12

Steam the lemper rolls for 15 minutes to infuse the flavors.

Step 13

Once steamed, let the lemper cool slightly before serving. Optionally, you can grill the lemper over a low flame for a smokier flavor before serving.

Nutrition Facts

Serving size	2537.3 grams (2537.3g)

Amount per serving	% Daily Value*
Calories	1418

Total Fat 41.20g	53%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 2.20g
Cholesterol 258mg	86%
Sodium 4339mg	189%
Total Carbohydrate 170.00g	62%
Dietary Fiber 7.00g	25%
Total Sugars 36.30g
Protein 96.70g	193%

Vitamin D 0IU	0%
Calcium 222mg	17%
Iron 15mg	84%
Potassium 2478mg	53%

*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: 25.8%

Protein: 26.9%

Carbs: 47.3%