Wash the pandan leaves and sweet leaf thoroughly, then blend with water and strain to get green-colored liquid.
Add water to the magenta plant leaves, simmer over low heat to extract the color, let cool, then strain to get purple-colored liquid.
Rinse the glutinous rice until the water runs clear. Divide the rice into two portions:
Portion 1 (1.3 kg/6 1/2 cups): Soak with the green liquid and 2 tablespoons salt for 6 to 8 hours.
Portion 2 (0.7 kg/3 1/2 cups): Soak with the purple liquid and 1 tablespoon salt for 6 to 8 hours.

Wash pork belly or pork shoulder and blanch in boiling water, then drain. Marinate with salt, seasoning powder, and finely chopped green onions (use only the green parts). Let the pork absorb the flavors.

Rinse mung beans and soak for 1-3 hours with 1 tablespoon salt, then cook until soft and mash until smooth. Heat oil and sauté minced shallots until fragrant, then add the mung beans, 2/3 tablespoon salt, 1 tablespoon seasoning powder, 3-4 tablespoons sugar, and coconut cream. Stir-fry until the filling is dry (it shouldn't stick to your hands). Add 1 tablespoon black pepper.

Wrapping the cake:
Wash banana leaves, blanch in boiling water or sun-dry to soften.
Layer the leaves: 3 lengthwise and 1 crosswise. Spread the rice evenly in a rectangle, add the filling, fold the leaves over, and tie securely with string.

Cooking the cake:
Line the bottom of a large pot with extra banana leaves. Arrange the cakes in the pot, then add a few pandan leaves on top. Pour in enough boiling water to cover the cakes.
If using a pressure cooker: Close the lid and cook for 2 hours (start timing when the water begins to boil).

If using a regular pot: Cook for 6-7 hours (start timing when the water begins to boil).
Note: When using a regular pot, keep an eye on the water level and add more boiling water as needed to keep the cakes submerged. After about 4 hours, remove some of the water and add fresh boiling water to prevent the cakes from turning dark.