"Rendang Lemper"

Ingredients

1937½ g glutinous rice
1550 g rendang
1743¾ ml coconut milk
3⅞ tsp salt
9 11/16 pandan leaves

Method

Soak 1937½ 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 1743¾ ml coconut milk, 3⅞ tsp salt, and 9 11/16 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