"Rendang Lemper"

Ingredients

24000 g glutinous rice
19200 g rendang
21600 ml coconut milk
48 tsp salt
120 pandan leaves

Method

Soak 24000 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 21600 ml coconut milk, 48 tsp salt, and 120 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