🍙 Lemper bakar (grilled sticky rice rolls with chicken)

12 pieces · prep 40 min · cook 40 min

Ingredients

• 400 g glutinous rice, soaked 4 h
• 300 ml coconut milk
• 2 bay leaves, salt
• Filling: 300 g shredded chicken
• 4 shallots, 3 garlic cloves, 2 chilies
• 1 tsp ground coriander, 1 tsp sugar
• Banana leaves or baking paper

Method

1. Steam the drained glutinous rice 20 min, then pour over the hot salted coconut milk with the bay leaves.
2. Steam 15 min more: the rice must be tender and sticky, that is what holds the roll together.
3. Fry the blended shallots, garlic and chilies, add the shredded chicken, coriander and sugar; cook dry for 10 min.
4. Spread a layer of warm rice on cling film, lay the filling in a line and roll tightly.
5. Wrap each roll in a banana leaf or baking paper.
6. Grill 5 min per side on a griddle or barbecue: the leaf blackens and perfumes the rice.

Adapted from Cessha Andara (YouTube)

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