Lemper

Anita Jacobson’s selected lemper ayam sandwiches spiced chicken floss between layers of coconut-cooked glutinous rice. It is her chicken-filled version of the Indonesian snack commonly wrapped in banana leaves.

The soaked glutinous rice steams first, then absorbs coconut milk simmered with makrut lime leaves, Indonesian bay leaves, pandan and salt. A second steaming finishes the rice, and the leaves are discarded.

Chicken breast is boiled, drained and shredded into fine pieces. A paste of shallots, garlic, coriander seeds, cumin seeds and optional candlenuts fries before lime leaves, bay leaves, tamarind liquid and coconut milk join it.

The shredded chicken cooks with that mixture, salt and sugar until the liquid is absorbed and the filling is dry. Its leaves are removed before the filling is layered between two halves of the rice in an oiled square pan.

This selected pan method turns the assembled rice and chicken onto a board, then cuts it into portions with an oiled knife. Jacobson offers both square and rectangular pieces and suggests hot tea for a tea-time plate.