Sticky glutinous rice filled with shredded meat. This recipe makes about 16 huge lemper
Prep: 4h
Cook: 1h 30m
Serves: - 34 +
Ingredients
2125 g glutinous rice 1700 g rendang 1912½ ml coconut milk 4¼ tsp salt 10⅝ pandan leaves
Method
Soak 2125 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 1912½ ml coconut milk, 4¼ tsp salt, and 10⅝ 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
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