"Rendang Lemper"

Ingredients

55000 g glutinous rice
44000 g rendang
49500 ml coconut milk
110 tsp salt
275 pandan leaves

Method

Soak 55000 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 49500 ml coconut milk, 110 tsp salt, and 275 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