Lemper Ayam (Chicken wrapped in sticky rice)

Ingredients:
500 gr. Ketan (see above)
200 gr. Chicken breast
1 large red Onion
4 cloves Garlic
1 stalk Lemongrass
2 Tsp. Trassi
2 Tsp. Cummin
2 Tsp. Coriander
250 ml. Coconut milk
2 Tbl. Oil.

Directions:

1. Boil the rice as explained above and leave to cool.
2. Boil the chicken in some water. Set aside.
3. Finely chop Onions, Garlic and Lemongrass.
4. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes
5. Then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool.
6. On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).
7. Put the filling in the middle of the rice and roll it. Repeat for the rest of them
8. Serve them as snacks in the afternoon tea time!!

Note:
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes. This recipe can also be used for many occasions!

(Source: indochef.com)