"Rendang Lemper"

Ingredients

62000 g glutinous rice
49600 g rendang
55800 ml coconut milk
124 tsp salt
310 pandan leaves

Method

Soak 62000 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 55800 ml coconut milk, 124 tsp salt, and 310 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