Inspired by Taiwanese snack which mixed sticky rice with pig blood （猪血糕）, this version is vegan and not any less tasty.
1 cup cooked purple sticky rice
½ tablespoon vegan Worcestershire sauce
½ tablespoon vegan Ketchup
½ tablespoon minced garlic
½ cup finely chopped oyster mushroom
Mix Worcestershire Sauce， Ketchup, garlic and mushroom. Cook in a small saucepan, stirring, for about 3 minutes or until garlic and mushroom are cooked through and fragrant.
Add rice and cook while stirring for 1 minute. Turn off the heat and mix well.
Place a cookie cutter on a plate. Fill the space inside the cookie cutter with rice mixture, press tight, then remove the cookie cutter.
(Optional) Decorate with cilantro.