Lemper ayam

Cooking the chicken:

1. 1Pour the water into a large saucepan and add the salam leaves and salt.
2. 2Place the chicken in the saucepan and simmer for about 20 minutes.
3. 3Once the chicken is cooked, let it cool at room temperature.
4. 4Shred the chicken and set aside.

Preparing the aromatic paste:

1. 5In a blender, put the shallots, garlic, candlenuts, coriander seeds, pepper, and water.
2. 6Blend until you get an even consistency.

Preparing the chicken filling:

1. 7Heat a little oil in a large pan.
2. 8Once the oil is hot, add the aromatic paste.
3. 9Add the previously crushed lemongrass stalks, the salam leaves, and the kaffir lime leaves.
4. 10Cook for a few minutes over low heat.
5. 11Add the shredded chicken, sugar, salt, powdered chicken stock, and coconut milk.
6. 12Mix well and cook for a few minutes.
7. 13Remove the lemongrass stalks and the salam and kaffir lime leaves.
8. 14Set the filling aside in a bowl and let cool at room temperature.

Preparing the sticky rice:

1. 15Wash the sticky rice until the water runs clear.
2. 16Drain the rice using a strainer.
3. 17Steam the rice for about 15 minutes.
4. 18Place the rice in a bowl.
5. 19Add the salt, coconut milk, and boiling water, and mix.
6. 20Once the rice has fully absorbed the liquid, steam it for 30 minutes.
7. 21Set the sticky rice aside and let it cool at room temperature.

Shaping the lemper:

1. 22Place a little sticky rice on the palm of your hand and flatten it to form a disk.
2. 23Place 1 tablespoon of filling in the center of the sticky rice disk.
3. 24Close the sticky rice disk around the filling to form a cylinder.
4. 25Wrap the lemper in banana leaves, forming small parcels.
5. 26Grill the lemper in a pan for 5 to 10 minutes, turning them halfway through cooking.