Asian: Sweet Rice-Stuffed Roll (Lemper) by Recipe Cottage

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	Sweet Rice-Stuffed Roll (Lemper)

		2 cups sweet (glutinous) rice 2 cups coconut milk 1 salam leaf or bay leaf 1/2 teaspoon salt Wash the rice in cold water several times, and drain. Bring the coconut milk, rice, salam and salt to aboil, and remove the saucepan from the heat. Let it stand, covered for thirty minutes. Remove the rice, place it on a piece of aluminum foil and steam in a Chinese-style steamer over hot water for thirty minutes. Allow the rice to cool. Beef Filling 1 teaspoon coriander 2 cloves garlic sliced 1 teaspoon sugar 2 teaspoons peanut or corn oil 3/4 ground beef 1 square of lemon peel 1 salam leaf or bay leaf 1 teaspoon salt 1/4 coconut milk Grind together in a mortar or food processor the coriander,garlic and sugar, and fry for one minute in the oil. Add the beef , lemon peel, salam, salt and coconut mil. Cook over medium heat for about five minutes, or until the beef is lightly browned. Discard the lemon peel, salam and any liquid that may have accumulated. The Rice Roll Place half the rice in the center of a foil square, and flatten it out with your fingers into a 4" x 6" rectangle about 1/4 inch thick. The rice is sticky, and the process will be easier if you cover your fingers with oil. Spread half the beef filling along the center of the rice rectangle from end to end . Then fold both sides of the foil toward each other, lengthwise, pressing firmly into a roll about 2 inches in diameter. Seal the foil ends to make a firmly packed roll. repeat with the remaining ingredients to make a second roll. The rice rolls can be served immediately or refreigerated for up to two days before serving. Remove the rolls from the foil, and slice into 1-inch tick pieces like a jelly roll. This dish should be eaten at room temperature. Serves 6 to 8. Lemper is an appetizer or snack. In Indonesia, banana leaves are used instead of aluminum foil to wrap and store the rice rolls.