Ingredients: (makes 16 pieces)
500g white glutinous rice (soak for 3 hours)
330ml coconut milk
1 lemongrass (white part only, bruised)
6 kaffir lime leaves (roughly torn)
6 bay leaves
3 pandan leaves (knotted)
3/4 tsp salt
Spiced chicken floss:
250g boneless & skinless chicken breast (cut into 4 pieces lengthwise)
1 lemongrass (top part only, bruised)
2 kaffir lime leaves (roughly torn)
2 bay leaves
1 tbsp tamarind + 3 tbsp water , seeds and pulp removed
100ml coconut milk
½ tsp salt
2 ½ tbsp sugar
2 tbsp cooking oil
Spice paste (blended):
3 cloves garlic
½ tsp turmeric powder
½ tsp coriander seeds
½ tsp cumin seeds
1 lemongrass (white part only, sliced)
2 kaffir lime leaves (finely shredded)
- Glutinous rice:
- Place rice in a steaming plate and steam at preheated steamer for 15 minutes.
- Meanwhile, place coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pot and bring to a boil. Add the steamed glutinous rice into the pot and cook until all the liquid has been absorbed by the rice.
- Remove the rice and return into the steaming plate. Steam for another 30 minutes until the rice is fully cooked. Stir and discard all the leaves. Keep warm.
- Spiced chicken floss:
- Boil the chicken breast together with roughly torn kaffir lime leaves and bruised lemongrass until cooked. Drain, tear into really small pieces like how chicken floss should be, and set aside.
- Grind shallots, garlic, candlenuts, turmeric powder, coriander seeds, cumin seeds, lemongrass, and kaffir lime leaves into a fine paste.
- Heat oil in a frying pan and sauté the spice paste until fragrant, about 3 minutes.
- Add bay leaves, tamarind liquid, and coconut milk and bring to a boil.
- Add the chicken into the pan, season with salt and sugar. Stir and cook until all the liquid is fully absorbed by the chicken. The chicken floss need to be dry. Remove from heat, discard the bay leaves, and set aside.
- To assemble:
- Take a piece of cling wrap and place on a bamboo mat.
- Top with ¼ cup of steamed glutinous rice, spread it into a rectangle, top with 1 heaped tbsp of spiced chicken floss, place chicken floss in a straight line in the middle of the rectangle. Make sure there is enough uncovered rice left on top and bottom.
- Roll the temper, as a sushi roll, grab the bottom of the cling wrap and roll the rice over the chicken and close it.
- Fold the right and left side tide and fold upwards firmly, until the cling wrap covers the lemper neatly.
- Repeat the process until all the ingredients has been used up.