Rinse the glutinous rice until the water runs clear. Divide the rice into 5 portions. Soak each portion in colored water made from the respective leaves, adding a pinch of salt. Soak for at least 6 hours, then drain well. Season the rice with salt so it tastes slightly salty.

Rinse the mung beans and soak for about 6 hours. Drain, then season with salt, MSG, pepper, a little oil, and fried shallots. Mix well. Clean the pork and blanch in boiling water. Marinate the pork with salt, pepper, MSG, and a little sugar. Use both ground and cracked black pepper.

Wash and dry the dong leaves, then line the mold with them. Layer the 5 colored rice portions, then add a layer of mung beans, followed by pork, another layer of mung beans, and finally a top layer of rice. You can wrap each cake with 6 or 8 leaves. There are two ways to arrange the rice, or you can layer them as you like.

Follow the order above, then wrap the cake and tie securely with string.

Line the bottom of a large pot with extra leaves, place the cakes inside, and fill with water. Cook in a pressure cooker; once the water boils, cook for 2 hours. Turn off the heat and let the cakes sit in the pot for about 40 minutes. Remove the cakes, rinse in clean water, then press them under a weight for about 6 hours or longer to firm up and drain excess water.

Once pressed and drained, the cakes can be kept at room temperature for about 7 days, or refrigerated for up to 1 month. Serve with pickled vegetables for the best flavor.