"Rendang Lemper"

Ingredients

57000 g glutinous rice
45600 g rendang
51300 ml coconut milk
114 tsp salt
285 pandan leaves

Method

Soak 57000 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 51300 ml coconut milk, 114 tsp salt, and 285 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