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How to Make Taiwanese Rice Blood Cake

Mi Blood Cake

The most traditional pastry

Mi blood cake is undoubtedly the most traditional and longest-standing Taiwanese snack.

Mi blood cake, as its name suggests, is a pastry made of glutinous rice and blood. There are two types in Taiwan, one is called pig's blood cake, made with pig's blood and glutinous rice;

one is called rice blood cake, made with duck's blood and glutinous rice. Wu Ji chooses to make it with duck blood, which is more delicate and has a better texture.

The steamed rice blood cake looks very much like a black glutinous rice cake, only smoother, but it's actually made from white glutinous rice. It takes on this color because of the addition of duck blood and Taiwanese oil paste.

Pick up a piece and eat it, it's soft and sticky, lightly sweet with a hint of salt, and the peanut powder sprinkled on the surface is so fine that there are no grains, which is perfectly complementary to the softness of the rice blood cake, and is the most desirable texture for a girl.

Practice:

1. Wash the glutinous rice and set dry, with plastic wrap on the bottom of the glutinous rice paved and compacted

2. Fresh duck blood or pig's blood placed on the glutinous rice

3. Set dry for two hours after steaming, it takes one hour (the water to turn on the low heat)

4. Cool and cut into small pieces for spare

5. Edible: various hot pots, White cut dipping sauce, oil burst salty pastry, sesame oil stir fry

With duck blood to make finished products for duck blood cake (taste better, the cost is expensive)

With pig blood to make finished products for pig blood cake (taste finer, the cost is cheap), generally referred to as pig blood cake for the rice blood cake.