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The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). [1] The meat filling is rolled inside the rice, in a fashion similar to an egg roll ; this is in turn rolled and wrapped inside a banana leaf , oil paper, plastic sheet, or tinfoil to make a packet ready for serving.
Banana leaves are also used to wrap several kinds of snacks kue (delicacies), such as nagasari or kue pisang and otak-otak, and also to wrap pressed sticky-rice delicacies such as lemper and lontong. In Java, banana leaf is also used as a shallow conical bowl called "pincuk", usually to serve rujak tumbuk, pecel or satay.
It is a common snack in Java, and quite similar to lemper, but use common rice instead of sticky rice lemper. It usually uses a thin young banana leaf as a wrapper, a thin light yellow-green colored banana leaf. Lontong on the other hand, usually uses thicker mature banana leaves.
The dish itself is not a native dish to the Netherlands but is based on the Javanese meal lemper. Lemper is a snack consisting of shredded seasoned meat and glutinous rice wrapped in a banana leaf. The Dutch in Dutch Ceylon are likely to have adapted this dish from the Dutch East Indies in the early 16th century. [5]
Steamed rice cake wrapped in banana leaves, and stuffed with banana. Onde-onde: Nationwide Glutinous rice cake balls, filled with sweet green beans paste, and rolled in sesame seed and then fried. Pai susu: Bali A type of custard tart that consisting of an outer pastry crust filled with egg custard as well as condensed milk and baked. Pastel de ...
Kwacoco – pureed cocoyam wrapped and steamed in banana leaves; Lemper; Nasi campur; Nasi lemak – a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish, [3] and the Riau Province of Indonesia. Nasi tim in Jakarta, Indonesia. Pitha – some varieties are steamed Enduri ...
Here, expert-approved care tips to help your banana leaf plant thrive in your home.
Arem-arem usually uses a thin young banana leaf as a wrapper. Lontong, on the other hand, usually uses thicker, mature banana leaves. The texture of arem-arem snacks is usually softer compared to those of common lontong or sticky lemper, due to thinner banana leaves, the addition of coconut milk, and a prolonged steaming or boiling period.