"Rendang Lemper"

Ingredients

72000 g glutinous rice
57600 g rendang
64800 ml coconut milk
144 tsp salt
360 pandan leaves

Method

Soak 72000 g glutinous rice in at least double the water for 2-4 hours
Drain and steam for 20-25 minutes until parboiled, stir halfway
Meanwhile heat 64800 ml coconut milk, 144 tsp salt, and 360 pandan leaves but do not boil
Mix steamed rice and coconut mixture
Steam again for 20-30 minutes until cooked & sticky
Add some water / coconut milk to rendang if it's too dry
On cling film add 1.5cm of sticky rice
Add a spoonful of rendang
Roll into cylinder
Freeze and reheat in the microwave