List of steamed foods
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- Ada – a food item from Kerala, usually made of rice flour with sweet filling inside.
- Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming.
- Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed
- Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup
- Kue lapis – Indonesian kue, or a traditional snack of colorful layered soft rice flour pudding or steamed layered cake
- Kwacoco – pureed cocoyam wrapped and steamed in banana leaves
- Nasi campur
- Nasi lemak – a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish, and the Riau Province of Indonesia.
- Pitha – some varieties are steamed
- Idiyappam / Putu mayam
- Rice noodle roll – a Cantonese dish from southern China including Hong Kong, commonly served either as a snack, small meal or as a variety of dim sum.
- Seon – refers to Korean traditional dishes made by steaming vegetables such as zucchini, cucumber, eggplant, or Napa cabbage that are stuffed with fillings
- Steamed rice
- Tamales – a Mexican and Central American dish of Pre-Columbian origins made with a corn-based dough and a variety of fillings, usually wrapped in banana leaf or corn husks
- Tofu skin roll – The bamboo steamed version is generally known as sin zuk gyun
- Mantou – a type of cloud-like steamed bread or bun popular in Northern China.
- Steamed bread – produced and consumed all around the world
Buns and rolls
- Bánh bao
- Da Bao
- Lotus seed bun
- Mandarin roll – are a kind of steamed bun originating from China
- Bánh bèo
- Idli – cakes made by steaming a batter consisting of fermented black lentils (de-husked) and rice. Idli is a traditional breakfast in Indian households, and is also popular throughout India and neighbouring countries like Sri Lanka.
- Khanom sai bua
- Kue putu – a traditional cylindrical-shaped and green-colored steamed cake. It is consumed in Indonesia, Malaysia, and the Philippines.
- Nagasari – a traditional steamed cake made from rice flour, coconut milk and sugar, filled with slices of banana.
- Nian gao
- Red tortoise cake
- Taro cake – typically steamed or fried
- Treacle sponge pudding – a traditional British dessert dish consisting of a steamed sponge cake with golden syrup cooked on top of it, often served with hot custard poured atop
- Turnip cake
- White sugar sponge cake
Confectionery and sweets
- Kue and Kuih
- Lucky tattie
- Put chai ko
- Chawanmushi – (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl"), an egg custard dish found in Japan.
- Burasa – a rice dumpling cooked with coconut milk packed inside a banana leaf pouch, it is a delicacy of the Bugis and Makassar people of South Sulawesi, Indonesia
- Mandu (dumpling)
- Momo (dumpling) – a type of steamed bun in Tibetan cuisine with or without filling
- Siomay – an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai.
- Nasi tim – a Chinese-Indonesian steamed chicken rice dish
- Steamed cheeseburger – a hamburger sandwich topped with cheese that is steamed in a specially made cabinet and mainly available in the state of Connecticut in the United States
- Steamed clams – clams are steamed according to many different recipes in different regions
- Steamed meatball – a Cantonese dim sum dish
- Cabinet pudding
- Chocolate pudding – a steamed/baked version, texturally similar to cake, is popular in the UK, Ireland, Australia, and New Zealand
- Custard – some custards are prepared by steaming
- Figgy pudding – sometimes cooked by steaming
- Moin moin
- Persimmon pudding
- Steak and kidney pudding
- Sticky toffee pudding
- Suet pudding
- Sussex Pond Pudding
Some varieties of rice cakes are steamed.
- Bánh chưng
- Chwee kueh – a type of steamed rice cake, a cuisine of Singapore and Johor
- Mont-sein-paung – a type of steamed rice cake, sometimes with jaggery added, served with coconut flakes and pounded sesame. Found throughout Myanmar.
- Puto – a type of steamed rice cake in Philippine cuisine derived from Indian puttu of [Malayalam] origin.
- Kutsinta – a type of puto found throughout the Philippines
- Sanna (dish)
- Tteok – also see List of tteok varieties
- Bhapa/ Tekeli pitha – Steamed rice cakes stuffed with grated coconut, jaggery and sesame seeds found throughout Bengal and Assam.
- Double steaming
- Food steamer
- List of deep fried foods
- List of twice-baked foods
- Pudding basin – a bowl or vessel that is specifically used to steam puddings
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- Richard Sterling Banh World Food: Vietnam Lonely Planet, 2000 ISBN 1-86450-028-X, 9781864500288 254 pages
- "The general kinds of Korea Food". Korea Tourism Organization. Retrieved 2013-04-04.
- Dwayne A. Rules (7 April 2011). "Nasi lemak, our 'national dish'". The Star. Retrieved 6 November 2013.
- "晶莹剔透，香滑可口--肠粉". 美食天下 (in Chinese). Retrieved 14 July 2015.
- Graves, Helen (2 October 2013). "Chinese food and drink: Pork belly mantou – recipe". Guardian News & Media LLC. Guardian US. Retrieved 28 January 2015.
- Lonely Planet India - Sarina Singh. p. 377.
- Anggara Mahendra (13 June 2013). "'Kue Putu' Steamed Green Cake". Baily Daily. Archived from the original on 15 June 2015. Retrieved 12 June 2015.
- Sajian keraian, perancangan, penyediaan & resipi By Noraini Sidek
- Downer, Lesley (2001). At the Japanese Table: New and Traditional Recipes. Chronicle Books. p. 103. ISBN 978-0-8118-3280-9.
- Suriyani, Luh De (6 May 2013). "'Siomay', the students' favorite meal". Bali Daily. Archived from the original on 4 March 2016. Retrieved 14 January 2015.
- "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.