Soak the glutinous rice overnight.

Season the pork with spices, cover with plastic wrap, and refrigerate overnight to marinate.

Soak the mung beans overnight, rinse well, drain in a colander, and mix with a little salt.

Blend half the bunch of pandan leaves with water to extract the juice.

Add 1 teaspoon salt to the pandan water, then pour over the rice and mix well so the rice turns green and looks nice.

Now everything is ready to assemble.

Line the mold with leaves, folding the edges in, and place the string underneath the mold.

Arrange the leaves in opposite directions, rotating the mold twice so you have 8 leaves in total.

Line the mold with leaves, add 1 bowl of rice, then a layer of mung beans, followed by pork, salted egg yolks, fish maw, a little more mung beans, and rice. Wrap it up and tie securely with string.

Line the bottom of the pot with leaves, place the cakes inside, and boil for 8–10 hours until cooked. Add salt to the water while boiling. Once done, remove the cakes, drain, and place on a table with a heavy object on top to press them so they become firm and dry.