"Rendang Lemper"

Ingredients

56000 g glutinous rice
44800 g rendang
50400 ml coconut milk
112 tsp salt
280 pandan leaves

Method

Soak 56000 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 50400 ml coconut milk, 112 tsp salt, and 280 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