Wash the ketan and bring it to the boil with water, salt, sereh and santen.
Stir well until the water is absorbed.
Put the ketan in a steam cooker and steam for another 30 minutes.
Grate the onion and fry it in some oil.
Add the vegan minced meat.
Add all the tree nuts (herbs): kemiri nuts, salambals, laos, cumin, sereh, coriander, garlic powder, salt, sugar and turmeric.
Stir the mixture well and let it cook.
Cut or break the half block of santer into pieces and add. Melt all the pieces and stir well.
Cut a piece of cling film and place it on the counter (about 20x25cm).
Place a spoonful of ketan in the middle and press it flat to a rectangular shape (can be done with a piece of damp aluminium foil or with a damp spoon).
Place a scoop of the stuffing in the middle lengthwise.
First roll one half of the ketan over the filling, then the other side and close the lemper.
Close the ends by squeezing the ketan a little inside.
Grab the ends and roll the lemper like a toffee until it is a nice roll (you can't see the filling anymore).