"Rendang Lemper"

Ingredients

437½ g glutinous rice
350 g rendang
393¾ ml coconut milk
⅞ tsp salt
2 3/16 pandan leaves

Method

Soak 437½ 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 393¾ ml coconut milk, ⅞ tsp salt, and 2 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