Indonesian Steamed Chicken-Stuffed Glutinous Rice

Rinse the glutinous rice until the water runs clear, then soak for 3 to 4 hours. Drain well and steam the rice for about 20 minutes.

Transfer the rice to a pot, add the coconut milk, water, and salt. Warm over low heat until the liquid is almost fully absorbed, then steam again for about 15 minutes until tender.

Boil the chicken breast until cooked through and shred finely. Finely chop the onion, garlic, and ginger. Sauté the aromatics in a dry skillet, add the chicken, soy sauce, and white pepper. Cook for 5 to 7 minutes until the filling is dry.

Divide the slightly cooled rice into 8 portions. Place each portion onto a small piece of parchment paper, shape into a flat rectangle, and place the chicken filling in the center.

Cover the filling with the rice and tightly shape into an oblong roll. Wrap each securely in the parchment to hold its shape.