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arem-arem

Indonesian Stuffed Rice Rolls (Arem-Arem)

Arem-arem is a beloved Indonesian snack made of coconut-milk-infused rice wrapped in banana leaves and filled with savory spiced meat. It’s similar to Japanese onigiri or Latin American tamales, but with its own uniquely Indonesian aroma from pandan and banana leaves. Soft, fragrant, and satisfying — perfect for breakfast, snacks, or lunchboxes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 Rolls
Course: Breakfast, Lunchbox, Snack
Cuisine: Indonesian
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 ½ cups white rice beras putih, rinsed and drained
  • 3 cups coconut milk santan
  • 2 pandan leaves daun pandan, tied into a knot (optional but recommended)
  • 1 teaspoon salt garam
For the Filling
  • 10 oz ground beef daging sapi cincang
  • 5 shallots bawang merah, thinly sliced
  • 3 cloves garlic bawang putih, thinly sliced
  • 2 red chilies cabai merah, seeded and thinly sliced
  • 3 Indonesian bay leaves daun salam — substitute with 1 regular bay leaf if needed
  • 1 thumb-length galangal lengkuas, lightly crushed — substitute: ginger + a little lime zest
  • 3 kaffir lime leaves daun jeruk — optional, for citrus aroma
  • 4 –5 tablespoons sweet soy sauce kecap manis — sub: soy sauce + a bit of molasses or brown sugar
  • ½ teaspoon black pepper merica
  • 1 teaspoon salt garam
  • 3 –4 tablespoons water or broth optional
  • Cooking oil
For Wrapping
  • Banana leaves daun pisang, softened by heating over low flame
  • Substitute if banana leaves unavailable: parchment paper + foil (see Notes)
  • Toothpicks or small wooden skewers lidi penyemat

Instruction
 

Cook the Rice
  1. In a pot, combine coconut milk, pandan leaves, and salt. Heat until just simmering.
  2. Add the rice and cook over low heat, stirring occasionally, until most liquid is absorbed and rice becomes half-cooked (like parboiled).
  3. Remove from heat and set aside.
Prepare the Filling
  1. Heat a little oil in a skillet.
  2. Sauté shallots, garlic, and red chili until fragrant and slightly golden.
  3. Add ground beef and cook until browned.
  4. Add daun salam, lengkuas, and daun jeruk. Stir to combine.
  5. Add sweet soy sauce, salt, pepper, and a splash of water to help flavors blend.
  6. Cook until the mixture is slightly dry — this is important to prevent soggy rolls.
  7. Remove aromatics (bay leaves, galangal) and let the filling cool slightly.
Assemble
  1. Lay a piece of banana leaf shiny-side up.
  2. Place about 3 tablespoons of rice in the center, flattening lightly.
  3. Add about 1 tablespoon of filling.
  4. Roll into a small log (like a mini burrito) and fold the ends.
  5. Secure with a toothpick if needed.
Steam
  1. Place the rolls in a steamer.
  2. Steam on medium heat for 30–45 minutes, until the rice is fully set and infused with the banana leaf aroma.
  3. Let cool slightly before serving.

Notes

  • Pandan leaf (daun pandan)
    Adds a subtle vanilla-like aroma.
    Optional: the dish will still taste great without it.
  • Sweet soy sauce (kecap manis)
    Thick, sweet Indonesian soy sauce.
    Substitute: soy sauce + molasses or dark brown sugar.
  • Indonesian bay leaf (daun salam)
    Adds an earthy, herbal fragrance.
    Substitute: regular bay leaf (flavor will be slightly different but still acceptable).
  • Kaffir lime leaf (daun jeruk)
    Provides bright citrus aroma.
    Optional: can replace with a small amount of lime zest.
  • Banana leaves (daun pisang)
    Give a natural aroma and prevent sticking.
    Substitute: parchment paper wrapped in foil when steaming (texture remains, aroma will be milder).
Extra Tip:
If using parchment + foil, shape rolls the same way — the flavor will be less aromatic, but texture will still be great.