"Rendang Lemper"

Ingredients

53000 g glutinous rice
42400 g rendang
47700 ml coconut milk
106 tsp salt
265 pandan leaves

Method

Soak 53000 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 47700 ml coconut milk, 106 tsp salt, and 265 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