Soak the mung beans in water for at least 2 hours.

Drain the water and cook mung beans in the rice cooker with 1/4 tsp of salt and a moderate amount of water. Once the beans are cooked, pour them into a bowl.

Puree spinach with 150ml of water and extract the juice. Strain the juice through a sieve to ensure a smooth consistency.

Heat 2 tablespoons of oil, toss in the sliced shallots and stir vigorously over high heat. Once the shallot slices achieve a rich, dark yellow, turn off the heat. Transfer them to a plate lined with paper towels to soak up excess oil

In a large skillet, heat 1 tablespoons of oil over medium heat. Add the minced garlic and shallot, sauté for about 1-2 minutes, until fragrant.

Add pork belly, 1/3 teaspoon of salt, and 1/3 teaspoon of sugar. Stir well.

Stir in mung beans and add 1/3 teaspoon of sugar, 1/2 teaspoon of pepper, and 1 tablespoon of cooking oil. Mix until the mixture sticks, then turn off the stove and allow it to cool.

Shape the cooled mixture into round balls, each about the size of a chicken egg.

Combine glutinous rice with 1 teaspoon of salt and soak for 15 minutes.

Divide the dough into equal portions and flatten them. Place the mung bean-meat ball in the in the center. Carefully fold the dough over the filling, pinching the edges to seal and form a smooth ball. Repeat until all the fillings and dough are used.

Roll each cake in a thin layer of glutinous rice.

In the steamer, layer glutinous rice on the bottom, add the sticky rice cakes one by one, and evenly cover with the remaining glutinous rice on top. Wrap the pot lid with a towel to prevent mushiness. Steam for approximately 45 minutes.

Present the Cudweed Sticky Rice Cake on a plate, garnished with fried shallots.