Waiter There Something in My... Indonesian: Lemper Daging // Minced Beef Stuffed in Sticky Rice

I've heard and read about this event through my blogger fellows but haven't had time to join the event until I saw this month's theme.

When we were in Ojochal, Osa Peninsula - Costa Rica, we stayed at El Mono Feliz (The Happy Monkey), a nice hostel and the owner is a friendly couple from the Netherlands. He was born in Sumatra, Indonesia. They gave me a bottle of Kecap Manis (Indonesian sweet soy sauce) and a package of Ketan (glutinous or sticky rice). How nice of them.. Lucky me that Kecap Manis and Ketan safely arrived with us in Caracas.

Lemper is a typical Indonesian snack but it can be eaten for breakfast too. The filling is mostly shredded chicken cooked in rich spices. There is also a recipe using fish and also minced beef. I was too lazy doing debone and shred, so I choose minced beef for filling. And inspired by mBa Esther, I used nigiri mold to make the rolls. I was amazed how fast and practical this way.



Source: Pepy, Estherlita and Kreasi Baru Kue Basah

Ingredients:
Banana leaves

2 cup glutinous or sticky rice -- soaked for at least 2 hours, drained
2 pandan leaves -- tied into knots (I didn't use)
1 lemon grass -- bruised
350 ml coconut milk
A pinch of salt

Filling
250 gr minced beef
100 ml coconut milk
4 salam leaves (I used bay leaves)
2 kaffir lime leaves

Spice Paste
1 onion
2 cloves garlic
3 candlenuts
2 tsp ground coriander
1 tsp ground kencur
1/2 tsp tamarind



Directions:
Steam glutinous rice with lemon grass stalk and pandan leaves (if use) for 20 minutes
Boil coconut milk and a pinch of salt. Add half cooked glutinous rice. Stir well, cook until coconut milk is absorbed. Steam glutinous rice again until set

Filling
Saute the Spice Paste until fragrant
Add minced beef, salam or bay leaves, kaffir lime leaves and coconut milk. Combine and season well. Set aside

Finishing
1st method: Using a nigiri mold (see Step-by-step picture above)
Fill mold with cooked glutinous rice. Make a hole for filling using a plastic rice spatula
Put filling then cover with cooked glutinous rice. Cover with the other side of nigiri mold
Cut banana leaves to cover each rolls

2nd method: Using a baking form
Place hot cooked glutinous rice with 1cm of thickness
Cover with filling then cover again with cooked glutinous rice
Cut into your desired size and wrap each lemper with banana leaves

3rd method: Traditional way
Note: for this method you should keep cooked glutinous rice warm to make your work easier
Make some rolls from 1-2 tbsp. Fill each roll with 2 tsp filling then wrap in banana leaves

You can either steam the rolls or grill. Both ways are good.
Selamat makan! (enjoy your meal)