300grcooked chicken breast meatfinely shredded, see notes
50mlwater
1tspsugar
¼tspsaltor more to taste
To line the tray:
Banana leaves to line a trayoptional
Instructions
Prepare lemper paste (can be prepared a few days before):
Place all ingredients in a food processor, except for coriander powder and grind into a fine paste. Then mix in the coriander paste and set aside
Prepare the chicken floss filling (can be prepared a few days before):
Heat oil in a wok and saute the lemper paste until fragrant, about 3 minutes. Add lemongrass stalks, kaffir lime leaves, bay leaves and stir fry for another 2 minutes. Add the shredded chicken meat, water, sugar, and salt. Continue to saute until the liquid dries up. The filling should be dry. Have a taste by adding more sugar and salt. The taste should be savory with a hint of sweetness. Remove from the heat. Discard the lemongrass stalks and leaves.
Cooking the sticky rice:
Rinse the sticky rice in water until it's clear. Discard water. In a large wok or pan, add the rice, coconut milk, water, and the rest of the ingredients for sticky rice. No oil is needed. Bring to a boil and then lower the heat and keep stirring until all liquid is absorbed. Get the steamer ready by bringing water in the steamer to a boil
Transfer the rice to a dish and place into a steamer and steam for 30 minutes or until the rice is soft and cooked through. You may need to steam longer if you steam the rice in a thick glass container like pyrex for example. While the rice is steaming, prepare the filling
Line a 7 x 7-inch tray with banana leaves or parchment paper. Press half of the cooked warmed sticky rice on the tray by using parchment paper (so the rice won't stick to your finger and easier to press too). Spread the filling evenly leaving no gap all over the rice. Press the other half of the rice on top
Let the lemper ayam cool down completely before cutting. Use a plastic knife or smear a thin layer of oil on the knife before cutting
Serving suggestions:
Cut the lemper ayam into 24 equal pieces. You can cut into larger piece too if you want. You can serve it as is or lightly pan fry it with a tiny bit of oil on a pan until golden brown on each side and serve
Notes
I used leftover rotisserie chicken breast. If you don't have leftover cooked chicken breast, simply use 1 large chicken breast and boil/ steam (I prefer steaming) until it's cooked through and then shred finely.