Taiwanese Pig's Blood Cake 600g

Taiwanese Blood Rice Cake (also known as mi-xue) is made from fresh animal blood, such as pig or duck blood, mixed with glutinous rice, salt, and other ingredients, then steamed into a solid block. Blood rice cake can be eaten as a substitute for regular rice. It can be cut into small pieces for hot pot or into strips for lu wei (braised dishes) or oden.
Taiwanese Blood Rice Cake can be prepared in many ways, including boiling, steaming, braising, frying, stir-frying, and in san-bei (three-cup) style. A common preparation found at Taiwanese street stalls is Peanut Blood Rice Cake, which is a highly popular Taiwanese night market snack. The blood rice cake is cut into large, thin slices, steamed, skewered on a bamboo stick, dipped in sauce, and then coated with peanut powder and sprinkled with cilantro leaves before serving.

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