"Rendang Lemper"

Ingredients

1875 g glutinous rice
1500 g rendang
1687½ ml coconut milk
3¾ tsp salt
9⅜ pandan leaves

Method

Soak 1875 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 1687½ ml coconut milk, 3¾ tsp salt, and 9⅜ 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