Vegetarian Lemper

Discover a plant-based twist on a beloved Southeast Asian classic with this Vegetarian Lemper recipe! Traditionally made with chicken, this version swaps in savory, spiced tempeh for a flavorful, protein-packed filling. Encased in sticky glutinous rice infused with creamy coconut milk and the fragrant aroma of pandan leaves, each bite offers a perfect balance of rich textures and vibrant flavors. Wrapped in banana leaves and steamed to perfection, these bite-sized delights are not only visually stunning but also make the ideal portable snack or appetizer. With aromatic ingredients like lemongrass, kaffir lime leaves, and turmeric, this recipe brings the authentic taste of Indonesian cuisine right to your kitchen. Perfect for parties, meal prep, or anytime you want a wholesome, gluten-free indulgence!

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 10

Ingredients

• 500 grams glutinous rice
• 400 ml coconut milk
• 1 teaspoon salt
• 2 whole pandan leaves
• 200 grams tempeh
• 2 whole shallots
• 3 whole garlic cloves
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 stalk lemongrass
• 2 whole kaffir lime leaves
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 10 sheets banana leaves
• 20 whole toothpicks

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear.

Step 2

Soak the rice in water for about 30 minutes, then drain.

Step 3

In a saucepan, combine the coconut milk, salt, and pandan leaves. Bring to a boil, then add the rice.

Step 4

Reduce heat to low, cover, and cook for about 30 minutes or until the liquid is absorbed and the rice is cooked. Remove the pandan leaves and set aside to cool slightly.

Step 5

While the rice is cooking, prepare the tempeh filling. First, finely chop the shallots and garlic.

Step 6

Cut the tempeh into small cubes.

Step 7

In a frying pan, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.

Step 8

Add the tempeh, ground coriander, ground turmeric, lemongrass (bruised), and kaffir lime leaves, sautéing until the tempeh is lightly browned.

Step 9

Pour in the soy sauce and stir well to coat the tempeh. Cook for another 5 minutes, then remove from heat. Discard the lemongrass and kaffir lime leaves.

Step 10

To assemble the lemper, take a banana leaf and soften it by briefly passing it over an open flame or soaking it in hot water.

Step 11

Place about 2 tablespoons of the cooked rice in the center of the banana leaf, flattening it slightly.

Step 12

Spoon 1 tablespoon of the tempeh filling onto the rice.

Step 13

Cover with another tablespoon of rice, encasing the tempeh filling completely. Shape into a small log.

Step 14

Fold the banana leaf over the rice log, tucking in the sides to form a neat package.

Step 15

Secure each end with a toothpick.

Step 16

Repeat with remaining rice and filling.

Step 17

Steam the wrapped lemper in a steamer for about 15 minutes.

Step 18

Remove from the steamer and serve warm as a tasty snack.

Nutrition Facts

Serving size	(2310.4g)

Amount per serving	% Daily Value*
Calories	1390.6

Total Fat 51.6g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 4753.7mg	0%
Total Carbohydrate 189.4g	0%
Dietary Fiber 8.7g	0%
Total Sugars 33.2g
Protein 56.5g	0%

Vitamin D 0IU	0%
Calcium 334.7mg	0%
Iron 13.2mg	0%
Potassium 2104.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 15.6%

Carbs: 52.3%