"Rendang Lemper"

Ingredients

20500 g glutinous rice
16400 g rendang
18450 ml coconut milk
41 tsp salt
102½ pandan leaves

Method

Soak 20500 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 18450 ml coconut milk, 41 tsp salt, and 102½ 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