Rinse the rice and let it sit for at least 1 hour.

Combine rice, coconut milk (400ml), and 1 tsp salt and cook as usual.

Sprinkle beef cubes with sake and sugar, let sit for 30 minutes.

Finely chop lemongrass into 5mm pieces.

Thinly slice garlic.

In a food processor, combine ginger, garlic, chili peppers, cashew nuts, 1 can coconut milk (minus 1 tbsp at a time), until a pasty consistency is reached.

Heat oil in a pressure cooker and brown the beef cubes.

Add the blended spice paste and remaining coconut milk, add water to the cooker's minimum water level.

Pressure cook on high for 30 minutes.

Allow the cooker to cool down naturally before opening.

Stir in the curry powder and simmer, stirring constantly, until the liquid has evaporated and the rendang has thickened.

Season with salt and pepper to taste.

Shape the cooked rice into a dome using a rice bowl.

Top the rice with chirimen jako (or jako with sansho).

Serve the beef rendang on the side.

Sprinkle batapi peanuts over the dish.

Garnish with cilantro (optional).