Rinse the glutinous rice thoroughly and drain. Rinse the mung beans, steam them, then mash until smooth.

Soak the dried mushroom stems until soft, rinse well, then finely chop. Soak the vegan pork ribs until soft, shred them, then pan-fry both the vegan ribs and chopped mushrooms with oil.

Mix the vegan ribs, mushrooms, and mung beans together. Season with spices, then form into balls.

Rinse the pandan leaves, blend them, and squeeze out the juice. Mix the juice with the rice and let sit for 20 minutes. Mix again, then add a little coarse salt.

Wrap the cakes, then boil for 12 hours. Remove and rinse with cold water.