Three-Color Sticky Rice
[Vegan]

To Make the Green Sticky Rice:

1. In a blender, combine the chopped pandan leaves and water and pulse until smooth. Soak sticky rice in pandan juice for 4 to 6 hours.
2. Drain in a colander, shake off excess water, and set aside. 

To Make the Red Sticky Rice: 

1. In a large bowl, combine gấc seeds with aril or gấc paste and cooking wine (if using). Wearing plastic gloves, mix vigorously to remove pulps and arils from the stones, then discard the stones (skip this last part if you used the paste). Add soaked rice and salt to the bowl and toss well until coated red. 
2. Fill a large pot that can hold an 8- to-10-inch (20 to 25 cm) steamer basket with water until it is 1 inch (2.5 cm) below the base of the basket, and bring to a boil over medium-high heat. Line a steamer basket with a banana leaf or piece of parchment paper to prevent rice from falling through the grates and sticking. Spread the red and green rice evenly, side by side in the steamer basket, and then poke a few holes through the layer. Wrap the steamer lid in a kitchen towel and tie the corners over the handle to absorb excess steam and prevent it dropping in the rice. Cover the steamer basket and place it on top of the boiling pot. Steam until the rice is tender, sticky, slightly chewy, and no longer opaque (35 to 40 minutes). 
3. In a small bowl, mix coconut milk, salt, and 1/4 cup (50 g) of sugar. Stir to dissolve. During the last 15 minutes of steaming, drizzle one-third of the coconut milk mixture over the rice. Cover and steam for 5 minutes. Repeat three more times until all the coconut milk mixture is gone. 

To Make the Yellow Layer:

1. In a medium bowl, mix mashed mung beans with 2 tablespoons of sugar until combined. 
2. assemble Place a sticky rice mold on a flat surface with the patterned side facedown. Fill the mold one-third full with red or green sticky rice and spread in an even layer. Continue with a similar amount of mashed mung beans, and then another layer of the remaining color of sticky rice. Compress with the lid of the mold to form into a sticky rice cake, and then immediately unmold to reveal the beauty of three-color sticky rice.