"Rendang Lemper"

Ingredients

5875 g glutinous rice
4700 g rendang
5287½ ml coconut milk
11¾ tsp salt
29⅜ pandan leaves

Method

Soak 5875 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 5287½ ml coconut milk, 11¾ tsp salt, and 29⅜ 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