"Rendang Lemper"

Ingredients

54000 g glutinous rice
43200 g rendang
48600 ml coconut milk
108 tsp salt
270 pandan leaves

Method

Soak 54000 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 48600 ml coconut milk, 108 tsp salt, and 270 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