Lemper (Rice Rolls with Spicy Filling)


Ingredients :

  • 500g (1lb) glutinous rice

  • 2 cups water

  • 1 cup thick coconut milk

  • 250g (8oz) finely chopped chicken

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoons oil

  • 2 cloves garlic, crushed

  • 2 curry leaves

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • ½ teaspoon dried shrimp paste (trasi)

  • squeeze of lemon juice

  • squares of banana leaf or aluminium foil



How To:

  • Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.

  • Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.

  • Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.

  • Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.

  • Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.

  • Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.

  • Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.

  • Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.

  • Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.

  • These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.

  • They are served at room temperature as a snack.







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