Materials 
a. Materials gram glutinous 
b. 100 grams of white Ketan 
c. 100 grams of thick coconut milk 
d. 100 ml Chicken Broth 
e. 2 bay leaves
f. 1 stem Serai 
g. Salt to taste 
h. gram Material Content
i. 2 pieces of chicken breast 
j. 4 bay leaves 
k. 6 pieces Orange Leaf
l. 100 ml coconut milk 
m. 1 tablespoon tamarind water 
n. 2 tablespoons of cooking oil 
o. Spices that are gram 
p. 5 cloves Shallots 
q. 3 cloves Garlic 
r. 3 point Pecan 
s. 1 tablespoon cilantro
t. 1 tablespoon of sugar 
u. Salt to taste

How To Make:
1. Puree all ingredients.
2. Glutinous rice wash clean, then soak in water for 2 hours. 
3. slices of chicken meat.

How to make a sticky dough: 
1. Steamed sticky rice for 15 minutes, remove from heat and set aside. 
2. Boil the coconut milk in the pan with added lemon grass and leaves, until visible bubbling. 
3. Aroni steamed sticky rice was up fluffier.

Creating content material: 
1. Saute all ingredients are mashed (onion, garlic, nutmeg, coriander, sugar and salt) until fragrant. 
2. Add coconut milk, chicken already disuir-suir, bay leaves, lime leaves and tamarind water into the stir fry seasoning. Add salt. 
3. Cook until cooked and sat coconut milk (exhausted).

Scoring dough: 
1. Prepare a square pan, then spread the base and each side with oil. (I use a Pyrex baking dish) 
2. Pour half of the glutinous, and blend in the bottom of the pan. 
3. Cover the dough was glutinous content, and blend back. 
4. Pour the remaining batter over the sticky contents, then flatten and press out slightly. 
5. Steamed dough layers lemper last until done (approximately 30 minutes) 
6. Cut the dough into a rectangle of sticky rice. Then wrap with banana leaves