Taiwanese Pork Blood Cake Skewers

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A beloved Taiwanese night-market staple, these savory skewers are made from fresh pig blood and glutinous rice steamed into a dense cake, sliced, and topped with roasted peanut powder, fresh herbs, and a drizzle of sweet soy sauce. The texture is tender and slightly springy, with a rich, earthy flavor that is unmistakably addictive. Served warm on bamboo sticks, they are the ultimate handheld night-market snack.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 9 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 75 mgCalcium
• 18 mgIron
• 9 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Blood Cake

• 1 1/2 cups glutinous (sticky) rice, rinsed and soaked 2 hours
• 2 cups fresh pig blood (about 500 ml), strained
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 3 scallions, finely chopped
• Neutral oil for greasing

For the Sweet Soy Sauce

• 3 tbsp Taiwanese sweet soy sauce (Kimlan brand preferred)
• 1 tbsp regular soy sauce
• 2 tbsp brown sugar
• 2 tbsp water
• 1 tsp rice vinegar

For Assembly

• 4 long bamboo skewers, soaked 20 minutes
• 1/2 cup roasted unsalted peanuts, finely ground
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup Thai basil leaves, torn
• 2 tsp toasted sesame seeds

Directions

1. Drain the soaked glutinous rice and combine it in a bowl with the strained pig blood, soy sauce, fish sauce, salt, white pepper, and chopped scallions. Stir thoroughly until evenly mixed.
2. Lightly oil a small loaf pan or heatproof mold and line the bottom with parchment paper. Pour the blood-rice mixture into the pan and smooth the top, pressing down gently to remove air pockets.
3. Steam the mixture over vigorously boiling water, covered, for 30 to 35 minutes, until the cake is firm, set, and pulls away slightly from the sides. Test by inserting a toothpick—it should come out clean.
4. Remove from the steamer and let cool completely to room temperature, then chill in the refrigerator for at least 1 hour to firm up for clean slicing.
5. While the cake chills, make the sauce: combine sweet soy sauce, regular soy sauce, brown sugar, water, and rice vinegar in a small saucepan. Bring to a gentle simmer for 2 to 3 minutes until slightly syrupy, then set aside.
6. Unmold the chilled cake and slice it crosswise into 1.5 cm (about 1/2-inch) thick rounds. Thread 4 to 5 rounds onto each soaked bamboo skewer.
7. Arrange the skewers on a serving platter and dust them generously with the ground roasted peanuts, pressing lightly so the powder adheres.
8. Spoon the warm sweet soy sauce over each skewer, then top with chopped cilantro, torn Thai basil, and a sprinkle of toasted sesame seeds. Serve immediately while warm.
9. encourage diners to eat these skewered, gripping the bamboo stick, for the most authentic Taiwanese night-market experience.

Cook’s Notes

• Fresh pig blood is available at Asian or Latin markets; strain it through a fine sieve to remove clots before using. Frozen cubed pig blood (thawed and mashed) is a reliable substitute.
• Do not skip the 2-hour rice soak—it ensures the glutinous rice grains steam through evenly without hard spots.
• Use unsweetened roasted peanut powder; sweetened or flavored peanut butters will make the dish overly sugary and cloying.
• For a pan-fried variation that mimics some Taipei vendors, lightly sear the skewered slices in 1 tbsp neutral oil for about 2 minutes per side before adding the peanut topping.
• The cooked cake keeps well covered in the refrigerator for up to 3 days and can be re-steamed or pan-fried for quick snacking.

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