Taiwanese Rice Blood Cake

Taiwanese Rice Blood Cake is a traditional Taiwanese delicacy made from glutinous rice and pork blood, steamed together to create a uniquely chewy, savory texture. Popular in Taiwanese street markets and hot pot cuisine, it absorbs sauces and seasonings exceptionally well, developing a rich umami flavor when braised, grilled, or simmered. Its soft yet bouncy texture makes it a comforting and iconic Taiwanese comfort food often enjoyed with soy sauce, garlic, chili, basil, or peanut powder.

How to Braise Taiwanese Rice Blood Cake

Ingredients

• 1 pack rice blood cake, sliced into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 cloves garlic, minced
• 1 small shallot, sliced
• 1 tsp sugar
• 1 cup water or stock
• White pepper to taste
• Optional: chili, basil, five spice powder

Cooking Instructions

1. Boil first
   Boil the rice blood cake for about 5–8 minutes until softened. Drain and set aside.
2. Sauté aromatics
   Heat oil in a pan and sauté garlic and shallots until fragrant.
3. Add sauces
   Stir in soy sauce, dark soy sauce, oyster sauce, sugar, and water.
4. Braise
   Add the rice blood cake pieces and simmer over low heat for about 10–15 minutes until the sauce thickens and is absorbed.