lemper food chicken from Indonesia

Ingredients: sticky rice
250 grams of rice
250 ml thick coconut milk from a coconut
2 bay leaves
1 stalk lemongrass crushed
1 / 2 teaspoon salt
contents:
1 hard boiled shredded chicken breast, shredded
1 bay leaves
4 lime leaves
200 ml coconut milk from half coconut
1 tablespoon tamarind water
2 tablespoons cooking oil

puree:
5 grains of red onion
3 cloves garlic
3 eggs pecans, toasted
1 tablespoon coriander, toasted
1 tsp toasted cumin
1 tablespoon granulated sugar
Packaging: banana leaves to taste

Method:
1. Ketan soak for 2 hours, wash, drain and steam for 15 minutes, remove from heat.
2. Boil coconut milk with the bay leaves, lemon grass and salt, put sticky rice that has been steamed and smoked aroni coconut milk until all the sticky, remove from heat.
3. Steamed sticky rice until cooked, remove from heat.
4. Contents: heat the oil fry the blended spices until fragrant, put the chicken coconut milk, bay leaf and lime and coconut milk cooked out, remove from heat.
5. Prepare the mold lemper basting with oil or coat with a clean plastic sheet, pour half of the sticky, smooth pour the stuffing, flatten and cover with half the remaining rice and padatkan averaged. Lift.
6. Take a leaf with the appropriate size with potonga lemper, wrap and serve.