"Rendang Lemper"

Ingredients

3500 g glutinous rice
2800 g rendang
3150 ml coconut milk
7 tsp salt
17½ pandan leaves

Method

Soak 3500 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 3150 ml coconut milk, 7 tsp salt, and 17½ 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