Blood glutinous rice? You want it hard, right? There are two ways. The first way is to cook it once in a rice cooker (all overnight), then mash it and cook it into porridge in an ordinary soup pot. One is soaking, mashing with a stone mortar, or wrapping with gauze and cutting with a kitchen knife.

You may have overdone it, but you squeezed the water. Soak it all night and steam it to soften it.