Description
A night market staple where 'Mi Xue Gao' (pig's blood and sticky rice cake) is skewered, brushed with sweet/savory sauce, charcoal-grilled, and dusted with peanut powder.
Restaurants serving Grilled Pig's Blood Cake
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mi Xue Gao
- Thick soy sauce
- Peanut powder
- Cilantro
- Shacha sauce
Instructions
- [Authentic Recipe]
- Skewer rectangular blocks of pitch-black 'Mi Xue Gao'.
- Sear over charcoal until rice grains puff slightly and the exterior is lightly crisp.
- Brush generously with a special sweet/savory sauce (thick soy, Shacha, sugar, garlic).
- Grill again to caramelize the sauce fragrantly.
- [Finish] Dip the skewer into a container of 'Hua Sheng Fen' (peanut powder/sugar mix) to coat completely.
- Serve with optional cilantro.
Learn more Spice, substitutes, tips
Key spices
Shacha and peanut aroma
Substitutes at Japanese supermarkets
Japanese Mochi (flavor/color entirely different)
Pairing
Cold Taiwan Beer
Trivia
[Hardcore] Many avoid it due to 'pig's blood', but it's effectively 'chewy soy-grilled rice' with zero odor. The addition of sweet peanut powder makes it a uniquely Taiwanese flavor.
Eating tips & etiquette
[Unique Eating] The connoisseur's joy is using the chewy cake to scoop up every bit of peanut powder left at the bottom of the bag!
Allergen
Pork, Soy, Peanuts, Wheat, Shrimp (from Shacha)