"Rendang Lemper"

Ingredients

10750 g glutinous rice
8600 g rendang
9675 ml coconut milk
21½ tsp salt
53¾ pandan leaves

Method

Soak 10750 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 9675 ml coconut milk, 21½ tsp salt, and 53¾ 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