Indonesian chicken sticky rice rolls in banana leaf (Lemper)

1. Soak the glutinous rice for at least 4 hours (or overnight), drain and steam for 20 minutes.

2. Bring the coconut milk to the boil with the lemongrass, pandan leaves and salt, pour over the steamed rice, mix and leave for 15 minutes to absorb; then steam for another 15 minutes.

3. Meanwhile poach the chicken breast for 15 minutes, cool and shred finely. Pound the shallots, garlic and toasted coriander seeds to a paste.

4. Fry the spice paste in the oil with the makrut lime leaves for 3 minutes, add the chicken, coconut milk, brown sugar and salt and cook until the filling is dry but juicy; leave to cool.

5. Flatten 2 tablespoons of rice in a wet palm, put 1 teaspoon of filling in the centre, shape into a log and roll tightly in a 15x20 cm piece of (warmed) banana leaf or foil.

6. Steam the rolls for another 10 minutes, or toast on a grill for 2-3 minutes, and serve lukewarm.

Tip: A festive and market snack from Java, packed for afternoon tea or for a journey. Glutinous rice can't be replaced with ordinary rice – only it holds the shape.