Ingredients:
For Glutinous rice roll:

• 250 gr White glutinous rice, soak aproximally 15 minutes
• 125 ml thick coconut milk
• 1/2 tsp salt
• 1 pandan leaf

For filling:

• 250 gr chicken breast
• 1 salam leaf
• 1 lemon grass, bruised
• 125 ml coconut milk

Finely pounded spices into paste:

• 2 clove garlic
• 4 shallots
• 1 candle nut
• 1 tsp coriander
• 1/4 tsp salt
• 1 tsp sugar

For rolling sheet:

• 2 tbs flour
• 1/2 tsp salt
• 2 egg
• 100 ml water

How to:
Filling:

• Boil the chicken until tender, drain and chop.
• Heat Oil. Saute spices paste until fragrant. Pour coconut milk, stirr gently.
• Add chicken, salam leaf and lemongrass. Cook until almost dry. Remove and let it cool.

Glutinous rice roll:

• Steam Glutinous rice for 20 minutes.
• Cocok pour thick coconut milk, salt and pandan leaf until boiling point.
• Add Glutinous rice, stir gently. Cook until almost dry.
• Steam again the Glutinous rice for 30 minutes.

Roll sheet:

• Mix flour, egg, salt and water.
• Heat pan. Make thin roll sheet using small pan.

Semar Mendem:

• Take 50 gr Glutinous rice, form to oval shape and firmed.
• Flattened the Glutinous rice and filled with chicken.
• Form to oval shape again until the filling not seen from outside.
• Take 1 roll sheet, put the filled glutinous rice on sheet and fold like an envelope.
• Ready to serve.

For 10 Pieces.