Lemper is a Javanese dish of sticky rice with filling wrapped in banana leaf and cooked. While lemper is often steamed, this version is grilled lemper(lemper bakar or lemper panggang).
Meat, especially chicken or tuna, is probably the most common filling, but serundeng makes a great vegan filling. Serundeng can be made with a variety of spices and ranges in flavor from sweet to savory.
Lemper is similar to arem-arem, though arem-arem uses non-sticky rice with any rice side dish as filling. Arem-arem is not cooked after wrapping.
Serundeng Recipe
Ingredients
- garlic
- shallot
- salt
- galangal (optional)
- candlenut(kemiri), crushed
- coriander
- pepper
- palm sugar(gula jawa)
- grated coconut
- kaffir lime leaf (optional)
Directions
- pound garlic, shallot, salt, galangal, candlenut, pepper, coriander, palm sugar
- saute spice paste, coconut, kaffir lime leaf until golden
- serve or store
Lemper Bakar Serundeng Recipe
12 lemper, 4 servings
Ingredients
- 4 cup sticky rice(beras ketan), soaked overnight and drained
- 1 cup coconut cream(santan)
- ½ cup water
- 1 tsp salt(garam)
- 1 pandan leaf (optional)
- 1 – 2 cup serundeng or other filling
- banana leaf(daun pisang)
Directions
- steam sticky rice, about 30 minutes
- combine sticky rice, coconut cream, water, salt, pandan leaf
- steam again, 5-10 minutes
- remove pandan leaf
- layer coconut rice, serundeng on banana leaf
- wrap
- grill until browned
- serve