"Rendang Lemper"

Ingredients

2437½ g glutinous rice
1950 g rendang
2193¾ ml coconut milk
4⅞ tsp salt
12 3/16 pandan leaves

Method

Soak 2437½ 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 2193¾ ml coconut milk, 4⅞ tsp salt, and 12 3/16 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