Multicolor sticky rice cake

Directions

1. Rinse and wash the rice. Soak it in cold water and date juice for a few hours. Drain the rice and divide it into 4 portions. ≈ 8 min
2. Wash the green beans and remove the outer skin. Add the green beans to a pot, pour in enough water to cover them, and add 1 teaspoon of salt. Bring to a boil over medium heat, then remove any foam that forms. ⏱ ≈ 10 min
3. When the water is almost gone, reduce the heat and add yellow food coloring, stirring constantly until the mixture is dry. Allow to cool, then mix or pulse in a food processor until finely ground. ⏱ ≈ 20 min
4. Remove the skin from the gac fruit and cut it into slices. Add the white rum and mix for 1/2 hour. Use a spoon to mash the gac rice, removing the seeds. Add a little orange food coloring and salt, then mix with 1 liter of rice. ⏱ 2 hr
5. Wash and dry the lettuce and bay leaves, then grind them to extract the oil paint. Add more green dye to the lettuce leaves and more pink dye to the bay leaves. Mix each ingredient with 1 liter of rice and 1 teaspoon of salt. ≈ 4 min
6. Heat a pan, add each ingredient to the water one at a time while stirring, then add the rice and continue to stir constantly until the rice has absorbed the water and becomes solid. ⏱ ≈ 10 min
7. Cut pieces of banana leaf that are 40 cm long. Place 2 pieces horizontally and 2 pieces vertically, with the flat side facing down to wrap two cakes. On the banana leaf, place a piece of plastic wrap. ≈ 8 min
8. Divide each type of rice into 4 equal portions, and add 1/4 of each type of rice to a single leaf. Layer the rice in this order: white rice, jasmine rice, lettuce rice, sticky rice, and green bean rice. Roll each layer into a ball and secure it tightly with a string. ≈ 10 min
9. Place the cakes in a pot of boiling water and cook for 4-5 hours. Remove them, let them cool, and hang them in a cool place to keep them fresh for several days. ⏱ 5 hr
10. You can add date juice, but the cake won’t keep for very long. ≈ 3 min