Cut about 3-4 green banana leaves and boil them in 6 1/3 cups water (1.5 liters) for 10 minutes, then let cool.

Rinse the glutinous rice with cold water. Once the banana leaf water has cooled completely, strain it through a sieve and pour it over the rice. Add 2 teaspoons salt and soak the rice overnight.

Rinse the mung beans and soak them overnight until soft. Drain well, then place in a pot with 1 teaspoon salt and steam for 15 minutes until cooked.

Wash the pork belly and cut into long or short pieces as you like. Marinate with 2 tablespoons fish sauce and 2 teaspoons black pepper. Let marinate overnight to absorb the flavors.

Wash the banana leaves and cut them into large or small squares as you prefer. (Folding technique is up to you!)

The rice soaked in banana leaf water will have a light green color. Drain the rice well in a colander.

Place a layer of banana leaves at the bottom.

Add a layer of rice, then a layer of mung beans, pork, another layer of mung beans, and a final layer of rice. Top with another layer of banana leaves, fold the leaves neatly, and tie securely with kitchen twine.

With 2 1/4 lbs rice, 1 1/2 cups mung beans, and 10 1/2 oz pork, you can make about 3 cakes.

Line the bottom of the pressure cooker with banana leaves, arrange the cakes inside, and add enough water to cover the cakes. Close the lid and cook until the pressure indicator drops. Repeat turning the cooker on and off 7-8 times until the cakes are fully cooked and tender.

Once cooked, remove the cakes and let them drain for a bit. Then press the cakes to firm them up—I use a baking tray and a large pot filled with water as a weight.

After pressing, the cakes are soft and fragrant. I also made 2 chicken sausage rolls and 2 chicken and shiitake mushroom rolls. This is part 1 of my preparations; part 2 will be ready on New Year's Eve. Wishing everyone a joyful and warm Vietnamese New Year with your families!