"Rendang Lemper"

Ingredients

16750 g glutinous rice
13400 g rendang
15075 ml coconut milk
33½ tsp salt
83¾ pandan leaves

Method

Soak 16750 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 15075 ml coconut milk, 33½ tsp salt, and 83¾ 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