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Brief Overview
Arem-Arem is the kind of food that quietly weaves itself into everyday life in Indonesia. These rice cakes are usually passed around during gatherings, wrapped neatly in banana leaves and eaten without ceremony, yet they leave a lasting impression with their comforting flavour.
Soft, warm, and savoury, Arem-Arem is often handed out at family events, morning markets, or packed into school lunch boxes. It is not a dish that demands attention, but one that delivers a sense of home and familiarity with every bite, especially when shared with others.
Behind its modest appearance is a snack that offers more than just rice. It hides flavourful fillings and carries the scent of the banana leaf it is steamed in, combining taste and texture in a way that is simple, yet deeply satisfying.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Arem-Arem?
Arem-Arem is a steamed rice cake filled with savoury ingredients and wrapped in banana leaves. It looks similar to lontong, but it is usually smaller and contains a filling. The rice is pre-cooked with coconut milk, which gives it a soft and slightly creamy texture.
The fillings vary, but commonly include spiced vegetables, tempeh, minced chicken, or sambal goreng. Once assembled, the rolls are wrapped tightly and steamed until everything comes together into a neat, fragrant parcel.
The result is a portable snack that is balanced and full of character. The banana leaf not only holds everything in place but also infuses the rice with a subtle earthy note. It is a snack that feels complete in itself.
Ingredients and Taste
At the heart of Arem-Arem is rice, often jasmine or long grain, simmered in coconut milk with a touch of salt to give it richness. The rice should be soft but not mushy, able to hold its shape when wrapped and steamed.
Fillings often include stir fried vegetables like carrots and green beans, tofu or tempeh cubes, and sometimes shredded chicken or beef. The flavours are gently spiced, typically with garlic, shallots, coriander, and galangal.
The taste is soft and savoury, with the creamy rice acting as a cushion for the spiced filling inside. When you peel back the banana leaf, the scent hits first. Then comes the gentle warmth of the rice, followed by the layered flavour of the stuffing.
A Taste of History
Arem-Arem has its roots in Javanese home kitchens, where rice and coconut milk are everyday essentials. It likely developed as a practical way to use up leftovers, combining rice and fillings into something easy to carry and share.
Over time, it became a staple in pasar kue or traditional snack markets, served alongside other bite sized treats. Its portability and balance of flavour made it ideal for travel, school lunches, or as part of a family’s food offering during events.
Though often overshadowed by flashier street foods, Arem-Arem has never disappeared. It remains a quiet favourite, especially during festive days or local ceremonies where snacks are shared freely among guests.
It is a dish that represents the everyday ingenuity of Indonesian cooking. It takes simple ingredients, prepares them with care, and wraps them in a way that feels thoughtful. With Arem-Arem, every bite carries a sense of place and purpose.
How to make Arem-Arem
Arem-Arem is a beloved Indonesian snack made of soft compressed rice filled with savoury spiced vegetables or meat, wrapped in banana leaves and steamed to fragrant perfection. The texture is tender, the filling deeply aromatic. Banana leaf wrapping not only seals in flavour but also infuses the rice with an earthy aroma. See the recipe card at the bottom for printable directions
Ingredients
For the rice
- 400g jasmine rice
- 600ml thin coconut milk
- 1 tsp salt
- 2 Indonesian bay leaves (daun salam)
- 1 stalk lemongrass, bruised
For the filling (vegetable version)
- 150g tempeh, finely diced
- 100g carrots, julienned
- 2 garlic cloves, minced
- 3 shallots, minced
- 2 red chillies, finely sliced
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cooking oil
For wrapping
- Banana leaves, cut into rectangles (approx. 20 cm x 25 cm), briefly passed over a flame to soften
- Toothpicks
Cooking Instructions
Step 1: Cook the rice
To begin, rinse the jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, salt, bay leaves, and lemongrass. Cook over medium heat, stirring occasionally, until the liquid is absorbed and the rice is half cooked. Set aside and cover with a clean towel while you prepare the filling.
Step 2: Sauté the aromatics
In a pan, heat the oil over medium heat. Add minced shallots, garlic, and chillies. Sauté until fragrant and slightly golden. Proceed to add the vegetables.
Step 3: Cook the filling
Add diced tempeh and carrots to the pan. Stir well to combine with the aromatics. Season with sweet soy sauce, salt, and sugar. Cook until the mixture is dry and flavours are well blended, about 5–7 minutes. Set aside to cool before assembling.
Step 4: Prepare banana leaves
Briefly pass banana leaves over an open flame or hot pan to soften them. Wipe clean and cut into rectangles. This step ensures they fold without cracking. Ready your wrapping station next.
Step 5: Assemble the rice cakes
Take a banana leaf and spread a thin layer of the half cooked rice in the centre. Flatten it into a rectangle. Spoon a generous amount of filling across the middle, then cover with another layer of rice. Compact gently with damp fingers.
Step 6: Wrap the parcels
Fold the sides of the banana leaf over the rice to form a tight roll. Tuck in the ends and secure with toothpicks. Repeat with the remaining rice and filling. Transition to steaming next.
Step 7: Steam the Arem-Arem
Place the wrapped parcels in a steamer basket. Steam over medium heat for 45 minutes, or until the rice is fully cooked and the banana leaves have darkened. Turn off the heat and let rest for 10 minutes.
Step 8: Cool before serving
Allow the parcels to cool slightly before unwrapping. The rice will firm up and hold its shape. Transition to plating.
Final Step: Serve warm or at room temperature
Serve Arem-Arem warm or at room temperature. It’s perfect on its own or accompanied by a mild chilli sauce. For added texture, pair with prawn crackers or fresh cucumber slices.
Variations and substitutions
- Swap tempeh with minced chicken or beef for a non-vegetarian version.
- Add green beans or shredded coconut to the filling for texture and flavour depth.
- Use white rice or sticky rice depending on your texture preference.
Cooking Tips for Perfect Arem-Arem
- Use thin coconut milk to avoid overly rich rice.
- Do not overfill or the parcels may burst during steaming.
- Press rice firmly when assembling to create compact, well-shaped rolls.
- Always soften banana leaves over heat to prevent tearing.
Indonesian Arem-Arem (Rice Cakes with Filling)
Ingredients
For the rice
- 400 g jasmine rice
- 600 ml thin coconut milk
- 1 tsp salt
- 2 Indonesian bay leaves daun salam
- 1 stalk lemongrass bruised
For the filling (vegetable version)
- 150 g tempeh finely diced
- 100 g carrots julienned
- 2 garlic cloves minced
- 3 shallots minced
- 2 red chillies finely sliced
- 1 tbsp sweet soy sauce kecap manis
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cooking oil
For wrapping
- Banana leaves cut into rectangles (approx. 20 cm x 25 cm), briefly passed over a flame to soften
- Toothpicks
Instructions
- To begin, rinse the jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, salt, bay leaves, and lemongrass. Cook over medium heat, stirring occasionally, until the liquid is absorbed and the rice is half cooked. Set aside and cover with a clean towel while you prepare the filling.
- In a pan, heat the oil over medium heat. Add minced shallots, garlic, and chillies. Sauté until fragrant and slightly golden. Proceed to add the vegetables.
- Add diced tempeh and carrots to the pan. Stir well to combine with the aromatics. Season with sweet soy sauce, salt, and sugar. Cook until the mixture is dry and flavours are well blended, about 5–7 minutes. Set aside to cool before assembling.
- Briefly pass banana leaves over an open flame or hot pan to soften them. Wipe clean and cut into rectangles. This step ensures they fold without cracking. Ready your wrapping station next.
- Take a banana leaf and spread a thin layer of the half cooked rice in the centre. Flatten it into a rectangle. Spoon a generous amount of filling across the middle, then cover with another layer of rice. Compact gently with damp fingers.
- Fold the sides of the banana leaf over the rice to form a tight roll. Tuck in the ends and secure with toothpicks. Repeat with the remaining rice and filling. Transition to steaming next.
- Place the wrapped parcels in a steamer basket. Steam over medium heat for 45 minutes, or until the rice is fully cooked and the banana leaves have darkened. Turn off the heat and let rest for 10 minutes.
- Allow the parcels to cool slightly before unwrapping. The rice will firm up and hold its shape. Transition to plating.
- Serve Arem-Arem warm or at room temperature. It's perfect on its own or accompanied by a mild chilli sauce. For added texture, pair with prawn crackers or fresh cucumber slices.
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