Lempar Chicken

Ingredients:

300g white glutinous rice ~ soak overnight or 4 hours

225ml coconut milk

4 kaffir lime leaves

4 bay leaves

2 pandan leaves ~ knotted

1/2 tsp salt

Chicken Floss

250g boneless skinless chicken breast

2 tbsp oil

50g shallots

3 clove garlic

3 candlenuts

1/2 tsp coriander powder

1/2 tsp cumin powder

2 kaffir lime leaves

2 bay leaves

1 tsp tamarind + 3 tbsp water ~ removed seeds and pulp

125ml coconut milk

1/2 tsp salt

Directions/Instructions:

1. Prepare a steamer over medium-high heat. Place the glutinous rice in a steaming-proof bowl and steam for 15 minutes.
2. Meanwhile, combine coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pot and bring to a boil. Add the steamed glutinous rice to the pot and cook until the rice has absorbed all the liquid.
3. Remove the rice and return it to the steaming bowl. Steam for another 30 minutes until the rice is fully cooked. Stir and discard all the leaves. Keep warm.
4. To prepare the chicken floss, boil the chicken breast until cooked. Drain, then tear it into tiny pieces, as chicken floss should be, and set aside.
5. Grind the shallots, garlic, candlenuts, coriander, and cumin in a blender until they form a fine paste.
6. Heat oil in a frying pan and sauté the spice paste until fragrant, about 3 minutes. Then add the kaffir lime leaves, bay leaves, tamarind juice, and coconut milk. Bring to a boil.
7. Add the chicken to the pan, season with salt and sugar, and stir until the chicken has fully absorbed all the liquid. The chicken floss should be dry. Remove from heat, discard the leaves, and set aside.

Assemble (Option 1)

1. Place a piece of microwave-safe kitchen foil on a bamboo mat. Scoop 40 grams of sticky rice to form a rectangular shape on the foil. (Tip: Wet your fingers to make it easier.) Place chicken floss in a straight line down the center of the rectangle, leaving enough uncovered rice at the top and bottom. Roll the sticky rice like a sushi roll. Hold the bamboo mat at the bottom, roll the rice over the chicken, and secure the end with a twist.

Assemble (Option 2)

1. Grease an 8"x8"x2" baking pan to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Next, add all the chicken floss, spread it evenly, and press again. Mix the remaining half of the rice evenly over the chicken floss and press once more. Cover the baking pan with a cutting board that is more extensive than the pan, flip it over, and use an oiled knife to cut into individual portions. You can make squares (3x3 or 4x4) or rectangles (2x4 or 3x5). Serve immediately.

Assemble (Option 3)

1. Line a square baking pan with plastic, leaving enough overhang to easily remove the sticky rice. Mix half of the glutinous rice evenly and press down. Then, add all the chicken floss, spread it evenly, and press down again. Mix the remaining half of the rice evenly over the chicken floss and press down again. Grab the plastic overhang and lift the pan out of the pan. Use an oiled knife to cut the rice into individual portions.