Fresh turmeric after crushing, add 1 liter of filtered water, filter the yellow water, and remove the residue. The leaves are cut into pieces and put in a pot, add 1 liter of water and boil for about 10 minutes. At this time, the water will dye the purple color of the leaves, filter the purple water, and remove the leaves. Pineapple leaves in a blender puree, pour in 1 liter of filtered water, squeeze the green juice through the sieve, remove the residue. Take 1 bowl of Gac, add a little white wine, use your hand to put on a plastic bag to squeeze it thoroughly until the meat of Gac separates from the seeds, removes the seeds. Divide the piece of glutinous rice soaked overnight into 5 parts. For each portion soak with prepared colored water (rosemary, pineapple juice, turmeric), add 1 tablespoon of coconut milk, 1 teaspoon of sugar, and 1 teaspoon of salt. Soak for about 3 hours, we get 3 colors. One part is mixed well with Gac meat, add 1 teaspoon of salt, mix well, one part remains and also add salt. After soaking, put the glutinous rice in a pot of sticky rice, turn on a large light to make the sticky rice seeds evenly bloom. After 30 minutes using chopsticks to loosen, if the sticky rice seems dry, you can sprinkle a little more water on top. Steam until cooked sticky rice, then turn off the heat, then put the pot down.