Semar Mendem (Wrapped Sticky Rice Stuffed Chicken)

Tender shredded chicken seasoned with aromatics like lemongrass, lime leaves, and toasted candlenut serves as the savory heart of Semar Mendem. This traditional Javanese snack features a seasoned glutinous rice center that is steamed until soft and fragrant with pandan, creating a delicate balance between the salty chicken filling and the slightly sweet, creamy coconut rice.

The entire package is tucked neatly into a thin, crepe-like egg wrap, which adds a silky texture and a touch of color to the presentation. Once rolled, these pouches are substantial enough to serve as a satisfying light meal or a refined addition to a shared snack platter. They offer a unique eating experience where the soft, chewy rice meets the tender protein, held together by the gentle structure of the egg omelet.

Preparing these rice rolls is a labor of love that pays off in both taste and presentation. The process of layering coconut-infused rice with spiced meat before wrapping them individually makes them an ideal choice for guests who appreciate authentic Indonesian flavors. They are best enjoyed at room temperature, making them a practical and impressive option for afternoon gatherings or mid-day grazing.

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If you enjoy the savory, comforting combination of seasoned proteins and rice, Semar Mendem is just the beginning of your journey into Indonesian-inspired snacks. For those who prefer a quicker meal, you might find that incorporating fajita-spiced chicken and rice into your weekly routine offers a similar level of satisfaction. Alternatively, if you are looking to explore bold, spicy profiles beyond traditional sticky rice parcels, trying your hand at Indonesian smashed crispy chicken provides an excellent contrast in texture and heat.

Key Ingredients

Chicken fillet: Boiled and shredded chicken serves as the primary savory filling for the sticky rice.
Sticky rice: The base grain provides a chewy, glutinous texture that holds the chicken filling.
Coconut milk: Used in the rice, filling, and wrapper to provide a rich, creamy consistency and authentic flavor.
Eggs: Whisked with flour to create the thin, delicate omelette-style outer wrap.
Pandan leaves: Steamed with the rice to infuse it with a distinctively fragrant, earthy aroma.
Candlenuts: Roasted and ground to add richness and depth to the chicken spice paste.
Lemongrass: Bruised and cooked with the chicken filling to impart a bright, citrusy floral note.
All-purpose flour: Combined with custard flour and eggs to form the structure of the wrap.

Explore More Savory Poultry Classics

Ji Pai (Taiwan Crispy Chicken): Like Semar Mendem, this street food favorite focuses on perfecting the texture of the chicken to create an ideal savory bite.
Crunchiest Chicken Mince Stuffed Potato Cutlets: If you appreciate the delicate process of stuffing protein inside a dough or batter, these cutlets offer a fun, crunchy alternative.
Ayam Bakar Jawa (Javanese Grilled Chicken): This recipe highlights the aromatics and spice blends common in Javanese cooking, serving as a perfect companion dish to steamed rice.

Semar Mendem (Wrapped Sticky Rice Stuffed Chicken)

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chicken stuffing ingredients

250 gr Chicken fillet, boiled & shredded50 ml thick coconut milk1 lb bay leaf2 lbs of lime leaves1 stalk Lemongrass, bruised1/2 tsp Salt1 tsp sugarenough oil to fry

ground spices

4 pcs Shallots2 cloves of garlic1/2 tsp Roasted Coriander1/4 tsp Pepper2 roasted candlenuts

steps

1. Heat the oil, saute the spices until fragrant. Enter the bay leaf, lime leaves & lemongrass. Stir until the spices are cooked2. Add chicken, mix well. Add coconut milk, sugar & salt. Stir, cook until the spices are absorbed & coconut milk shrinks (use low heat, so it doesn’t burn). Taste correction. Cook until completely dry. Lift & set aside.

glutinous rice ingredients

300 gr sticky rice, wash & Soak for 2 hours, drain2 pandan leaves, conclude200 ml thick coconut milk1/2 tsp SaltA pinch of sugar

steps to make

1. Heat the steamer, steam the glutinous rice & pandan leaves for 20 minutes/stgh cooked. Lift, pour sticky rice & pandan leaves in a container2. Boil over low heat: coconut milk, salt & sugar. Keep stirring until it boils. Lift3. Pour the coconut milk gradually into the sticky rice while stirring until the coconut milk is absorbed4. Reheat the steamer, steam the sticky rice for 30 minutes / until cooked. Lift5. Take 1 tablespoon of sticky rice (40gr) flatten & give stuffing, elongated round shape.

wrap skin ingredients

3 eggs75 gr Medium protein flour200 ml coconut milk15 gr Custard FlourA little salt

steps to make

1. Beat the eggs, add a little coconut milk, mix well.2. In a bowl, add the flour, add the eggs, mix well using a whisk. Pour the coconut milk gradually while stirring using a whisk. Add custard & salt, mix well until the dough is not lumpy (sieve if necessary)3. Heat the 18cm diameter Teflon. Pour 1 tablespoon of the dough, rotate the Teflon so that the thickness is evenly distributed. Cook until cooked, remove.

presenting

take one wrap skin than place the sticky rice that already stuffed with chicken , then wrap it like omelette rolls.

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