Taiwanese Pork Blood Rice Cake

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A famous Taiwanese night-market street food made by steaming glutinous rice with fresh pork blood until dense and sliceable. The firm, slightly earthy cake is traditionally dipped in sweet soy sauce, rolled in crushed roasted peanuts, and topped with fresh cilantro for an irresistible savory snack.

Nutrition Facts

Per serving (estimated)

• 550 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 82 gCarbs
• 4 gFiber
• 3 gSugar
• 18 gProtein
• 720 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 8 mgIron
• 4 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the rice cake

• 2 cups (400 g) glutinous (sticky) rice
• 1 cup (240 ml) fresh pork blood, well chilled
• 3 cups (720 ml) chicken or pork stock
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp fine sea salt
• 1 tbsp Shaoxing wine
• 1 tsp toasted sesame oil

For the topping and sauce

• 1/2 cup (70 g) roasted unsalted peanuts, finely crushed
• 1 small bunch fresh cilantro, leaves picked
• 3 tbsp sweet soy sauce (or 2 tbsp soy sauce mixed with 1 tsp sugar)
• 1 tbsp chili-garlic sauce, optional

Directions

1. Rinse the glutinous rice in cold water until the water runs nearly clear, then soak in fresh cold water for 4 hours or overnight. Drain well.
2. In a large bowl, whisk the chilled pork blood with the soy sauce, sugar, salt, Shaoxing wine, and sesame oil until smooth and evenly colored deep burgundy.
3. Stir the drained rice into the seasoned blood, then pour in the stock. Mix thoroughly so every grain is coated in the dark liquid.
4. Line a heatproof loaf pan or round cake pan (about 8-inch) with parchment paper, leaving overhang on the sides. Pour the rice mixture in, spreading evenly and pressing down so there are no air pockets.
5. Cover the pan tightly with foil and steam over boiling water in a steamer or wok for 40-45 minutes, or until the rice is fully tender and the cake holds together firmly when pressed. Add more boiling water to the pot as needed.
6. Remove the pan from the steamer and let the cake cool to room temperature, then chill in the refrigerator for at least 2 hours (or overnight) until completely set and easy to slice.
7. Unmold the chilled cake onto a cutting board and slice into 1/2-inch thick pieces with a sharp knife wiped clean between cuts. Brush each slice lightly with sweet soy sauce.
8. Spread the crushed peanuts on a plate, dip each slice of cake in the sweet soy sauce, then press one side into the peanuts so they adhere in a thick layer.
9. Pile the slices on a plate, scatter cilantro leaves generously over the top, and serve immediately with extra sweet soy sauce and chili-garlic sauce on the side.

Cook’s Notes

• Source fresh pork blood from an Asian butcher or slaughterhouse and keep it well chilled; coagulated blocks can be blended with a little stock for a smoother texture.
• Chilling the cooked cake fully is essential for clean, neat slices; warm cake will crumble.
• For a crispy contrast, pan-fry the chilled slices in a little oil for 1-2 minutes per side before adding the toppings.
• Crushed roasted peanuts are non-negotiable for authentic flavor and texture, so avoid substituting with raw nuts.
• The cake keeps refrigerated for up to 3 days wrapped in plastic; slice just before serving for the freshest taste.

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