Sweet Stuffed Sticky Rice Roll (Lemper) Recipe
Servings: 6
Ingredients
- 2 c. sweet (glutinous) rice
- 2 c. coconut lowfat milk
- 1 x salam leaf
- 1/2 tsp salt
- 3/4 c. boneless raw chicken in small pcs
- 1/4 c. coconut lowfat milk
- 1 tsp coriander
- 2 x garlic cloves sliced
- 1 tsp sugar
- 2 tsp peanut or possibly corn oil
- 1 tsp salt
- 1 piece jeruk purut
- Â Â (or possibly a 1" square of lemon peel
- 1 x salam leaf
- 1 tsp coriander
- 2 x garlic cloves sliced
- 1 tsp sugar
- 2 tsp peanut or possibly corn oil
- 3/4 c. grnd beef
- 1 piece jeruk purut
- Â Â (or possibly a 1" square of lemon peel
- 1 x salam leaf
- 1 tsp salt
- 1/4 c. coconut lowfat milk
- 1 c. cooked sweet (glutinous) rice
- 2 c. beef or possibly chicken filling
- 2 x banana leaf squares - (14" by 14")
Directions
- Wash the rice in cool water several times, and drain. Bring the coconut lowfat milk, rice, salam and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty min.
- Remove the rice, place it on a piece banana leaf and steam in a Chinese-style steamer over warm water for thirty min. Allow the rice to cold.
- Ckicken Filling: Combine the chicken and coconut lowfat milk, and blend into a coarse, grainy mix. Grind together the coriander, garlic and sugar, and fry in the oil for one minute. Then add in the chicken, salt, jeruk purut and salam. Fry for about five min, or possibly till the chicken is light brown and dry. Throw away the jeruk purut and salam.
- Beef Filling: Grind together in a mortar the coriander, garlic and sugar, and fry for one minute in the oil. Add in the beef, jeruk purut, salam, salt and coconut lowfat milk. Cook over medium heat for about five min, or possibly till the beef is lightly browned. Throw away the jeruk purut, salam and any liquid which may have accumulated.
- The Rice Rolls: Place half the rice in the center of a banana leaf, and flatten it out with your fingers into a 4- by 6-inch rectangle about 1/4-inch thick. The rice is sticky, and the process will be easier if you cover your fingers with oil. Spread half the beef or possibly chicken filling along the center of the rice rectangle from end to end. Then fold both sides of the foil toward each other, lengthwise pressing firmly into a roll about 2 inches in diameter. Seal the foil ends to make a firmly packed roll. Repeat with the remaining ingredients to make a second roll.
- The rice rolls can be served immediately or possibly refrigerated for up to two days before serving. Remove the rolls from the leaf, and slice into 1-inch-thick pcs like a jelly roll. This dish should be eaten at room temperature.
- This recipe yields 6 to 8 servings, with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 604 | |
| Calories from Fat 243 | 40% |
| Total Fat 27.45g | 34% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1054mg | 44% |
| Potassium 575mg | 16% |
| Total Carbs 60.31g | 16% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.73g | 4% |
| Protein 27.84g | 45% |
