Ti-hui kue(智慧粿)[智慧糕], or wisdom rice cake, is a vegan adaptation of pork blood rice cake(豬血粿 ti-hueh-kue)[豬血糕] from Taiwanese cuisine. It is also known as vegetarian blood rice cake(素血粿 soo-hueh-kue)[素血糕]. Pork blood rice cake is a popular snack often available at night markets. Sometimes it is added to hot pot.

In the Taiwanese language, wisdom rice cake or ti-hui kue(智慧粿) is a play on words as a near-homophone of pork blood rice cake or ti-huih kue(豬血粿). It may be related to a similar blood cake from Zhongyuan cuisine.

Sticky rice(秫米 tsut-bi)[糯米] is the main ingredient along with sticky rice powder. Black sticky rice, also called purple sticky rice[紫米], can be used to help darken the color so the rice cake looks more like the original pork blood rice cake. Laver or nori is used as a substitute for pork blood.

The rice cake is made by steaming. Once cooked, it can be slice different ways for different uses. Often it is served on skewers with sauce, crushed peanuts, and coriander leaves.

Recipe

Ingredients

• 1 cup sticky rice powder [substitute starch]
• 2 sheet dried laver or nori[紫菜 / 海苔], finely shredded
• 1 cup water
• 1 cup sticky rice(秫米)[糯米], soaked overnight and drained (white or mixture of white and black)
• salt

Directions

• combine sticky rice powder, laver, water, salt
• mix in sticky rice
• pour into lined or greased tray
• steam 30 minutes
• let cool completely
• slice
• skewer (optional)
• serve