Rinse the glutinous rice in cold water and soak for at least 4 hours or overnight.

Drain the mung beans and blend them into a fine paste.

In a mixing bowl, combine the pork belly, mung bean paste, salt, sugar, black pepper, and fish sauce. Mix well and set aside.

Drain the glutinous rice and mix it with 1 teaspoon of salt.

Take a square piece of banana leaf and lay it flat on a clean surface. Place a layer of glutinous rice on top of the leaf, followed by a layer of the pork and mung bean mixture. Cover the mixture with another layer of glutinous rice.

Fold the edges of the banana leaf over the rice to make a neat square-shaped package. Use cooking twine to tie the package tightly.

Repeat steps 5-6 with the remaining ingredients until you have 4-5 rice cakes.

Place the rice cakes in a large pot and fill the pot with enough water to cover the cakes. Bring to a boil, then reduce the heat to low and simmer for 6-8 hours.

Remove the rice cakes from the pot and let them cool. Remove the banana leaves and cut the cakes into slices. Enjoy!