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1.
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Place the sticky rice in a large bowl and cover it with 3 inches of water.
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Stir in the food coloring, if using, and let the rice soak overnight.
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(Once soaked, the rice will double to about 4 cups.)
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In a separate bowl, soak the mung beans for at least 4 hours.
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Drain both just before using and set aside in separate bowls.
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Add the salt to the rice and stir to blend.
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2.
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Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes.
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3.
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Heat the oil in a frying pan over moderate heat.
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Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes.
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Remove the pan from the heat and set aside.
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4.
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Using a steamer basket, steam the mung beans until they are soft, about 10 minutes.
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Remove from the heat and set aside.
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5.
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To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other).
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Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square.
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Place half of the mung beans on top, then add the pork pieces.
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Cover with the remaining mung beans and place 1 cup of rice on top.
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Bring the narrow sides of the wrappers together.
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Fold the gathered edges over twice, then flatten against the packet.
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(You now have two open ends.)
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Fold one end over and hold the packet upright.
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Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square.
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Fold the end over and repeat on the other side.
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6.
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Place the packet with the folded sides down in the center of the remaining plastic sheet.
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Wrap tightly so that water will not seep into the packet during cooking.
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7.
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Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern).
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8.
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Fill a large stockpot with water.
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Add the packet and bring to a boil.
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Reduce the heat to a simmer.
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Place a colander or something heavy on top of the packet to keep it submerged in the water.
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Cook uncovered until done, about 6 hours, adding more water if necessary.
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Remove from the heat and set aside to cool for 1 hour.
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9.
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To serve, cut the packet (without unwrapping) into 1/2-inch slices.
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Remove the wrapping and arrange the slices on a serving plate.
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Serve warm or at room temperature.
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If wrapped in plastic and refrigerated, the cake will keep for 1 week.
