Recipe ingredients and directions:
2 cups sweet (glutinous) rice
2 cups coconut milk
1 salam leaf or bay leaf
1/2 teaspoon salt
Wash the rice in cold water several times, and drain. Bring the
coconut milk, rice, salam and salt to aboil, and remove the saucepan
from the heat. Let it stand, covered for thirty minutes. Remove
the rice, place it on a piece of aluminum foil and steam in a
Chinese-style steamer over hot water for thirty minutes. Allow
the rice to cool.
Beef Filling
1 teaspoon coriander
2 cloves garlic sliced
1 teaspoon sugar
2 teaspoons peanut or corn oil
3/4 ground beef
1 square of lemon peel
1 salam leaf or bay leaf
1 teaspoon salt
1/4 coconut milk
Grind together in a mortar or food processor the coriander,garlic
and sugar, and fry for one minute in the oil. Add the beef , lemon
peel, salam, salt and coconut mil. Cook over medium heat for about
five minutes, or until the beef is lightly browned. Discard the
lemon peel, salam and any liquid that may have accumulated.
The Rice Roll
Place half the rice in the center of a foil square, and flatten it
out with your fingers into a 4" x 6" 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 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
refreigerated for up to two days before serving. Remove the rolls
from the foil, and slice into 1-inch tick pieces like a jelly roll.
This dish should be eaten at room temperature. Serves 6 to 8.
Lemper is an appetizer or snack. In Indonesia, banana leaves are
used instead of aluminum foil to wrap and store the rice rolls.
Category: Asian Recipes
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