Dim sum dumplings by brappy! in Gongguan Market, Taipei

This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...

Steamed foods

Ada Ada may refer to: Places Africa * Ada Foah, a town in Ghana * Ada (Ghana parliament constituency) * Ada, Osun, a town in Nigeria Asia * Ada, Urmia, a village in West Azerbaijan Province, Iran * Ada, Karaman, a village in Karaman Province, T ...

– a food item from

Kerala Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Ca ...

, 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. ** Bánh bò – a steamed sponge cake **

Bánh bột lọc Bánh bột lọc is a small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine that can be eaten as appetizers or small snacks. They are usually filled with shrimp and pork belly, often being topped with fried shallots and served wit ...

** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp **

Bánh tẻ ''Bánh tẻ'' (literally "rice cakes" in Vietnamese; also called ''bánh răng bừa'') is a variety of small steamed rice cake in Vietnamese cuisine. It is a traditional variety of ''bánh'' from the Red River Delta region of northern Vietn ...

Chinese steamed eggs Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus. If eaten cold, it ...

– eggs are beaten to a consistency similar to that used for an

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

and then steamed *

Corunda Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema)and red salsa. Unlike t ...

* Couscous * Dhokla *

Jjim ''Jjim'' (찜; ) is 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. The cooking technique originally referred to dishes cooked in a '' siru'' ...

– a

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

term referring to dishes made by steaming or

boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...

meat, chicken, fish, or shellfish which have been

marinate Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

d in a sauce or soup **

Agujjim ''Agwi-jjim'' * () or ''agu-jjim'' () is a Korean ''jjim'' dish made with blackmouth angler, the fish known as ''agwi'' in Korean. The name of the dish is usually translated as "braised spicy angler". The dish is seasoned with hot chili peppe ...

Andong jjimdak Andong-jjimdak () is a variety of ''jjim'' (a Korean steamed or boiled dish), which originated in the city of Andong, Gyeongsangbuk-do Province and is made with chicken, various vegetables marinated in a ''ganjang'' (Korean soy sauce) based sauc ...

Galbijjim Galbi-jjim * () or braised short ribs is a variety of ''jjim'' or Korean steamed dish made with ''galbi'' (갈비, short rib). ''Galbijjim'' is generally made with beef or pork (돼지, dweji) short ribs. In the latter case, it is called ''dwej ...

– a variety of ''jjim'' or Korean steamed dishes made with '' galbi'' (갈비, short rib) ** Gyeran jjim – a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish (''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

'') * Kue lapis – Indonesian '' kue'', or a traditional snack of colorful layered soft rice flour pudding or steamed layered cake *

Kwacoco Kwacoco, sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting in pureed cocoyam (a root crop from in Central and South America) wrapped and steamed in banana leaves. It is consumed by different ethnic groups from Cameroon, speciall ...

– pureed

cocoyam Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name ''Araceae'') and may refer to: * Taro (''Colocasia esculenta'') - old cocoyam * Malanga ( ...

wrapped and steamed in banana leaves * Lemper *

Nasi campur Nasi campur ( Indonesian for 'mixed rice'), also known as nasi rames or sega campur (; ) in Java, refers to an Indonesian dish of a scoop of ''nasi putih'' ( white rice) accompanied by small portions of a number of other dishes, which includes ...

Nasi lemak ''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbou ...

– a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...

, where it is considered the

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

, and the Riau Province of

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...

Pitha Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fri ...

– some varieties are steamed ** Enduri Pitha ** Manda Pitha ** Tekeli pitha * Idiyappam /

Putu mayam Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, M ...

* Puttu * Rice noodle roll – a Cantonese dish from southern China including

Hong Kong Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China (abbr. Hong Kong SAR or HKSAR), is a List of cities in China, city and Special administrative regions of China, special ...

, commonly served either as a snack, small meal or as a variety of

dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...

. * Seon – refers to Korean traditional dishes made by steaming vegetables such as zucchini, cucumber, eggplant, or Napa cabbage that are stuffed with

filling Filling may refer to: * a food mixture used for stuffing * Frosting used between layers of a cake * Dental restoration * Symplectic filling, a kind of cobordism in mathematics * Part of the leather crusting process See also * Fill (disambiguat ...

s * 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'' * Urap

Breads

Steaming bread in Xi'an's Muslim Quarter

* Dombolo – a traditional South African steamed bread *

Mantou ''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are t ...

– a type of cloud-like steamed bread or bun popular in

Northern China Northern China () and Southern China () are two approximate regions within China. The exact boundary between these two regions is not precisely defined and only serve to depict where there appears to be regional differences between the climate ...

. * Steamed bread – produced and consumed all around the world **

Tingmo Tingmo ( bo, ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. It does not contain any kind of filling. A tingmo ...

– a steamed bread in

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

. ** Wotou – a type of steamed bread made from

cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...

in Northern China Blackpool

Milk roll Milk roll is a soft, round type of bread initially appearing in the United Kingdom in Blackpool in Lancashire England. It is made using milk instead of water, as well as white flour, yeast, and sugar. ''Shokupan'' (Japanese: しょくぱん） ...

Steamed bread roll originating in

Blackpool Blackpool is a seaside resort in Lancashire, England. Located on the northwest coast of England, it is the main settlement within the borough also called Blackpool. The town is by the Irish Sea, between the Ribble and Wyre rivers, and is ...

Lancashire Lancashire ( , ; abbreviated Lancs) is the name of a historic county, ceremonial county, and non-metropolitan county in North West England. The boundaries of these three areas differ significantly. The non-metropolitan county of Lancas ...

Buns and rolls

Bánh bao ''Bánh bao'' (literally "dumplings") is a Vietnamese bun based on the Cantonese ''da bao'' (大包, literally "big bun") brought to Vietnam by Cantonese immigrants. It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mush ...

Baozi Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of '' m ...

** Bakpau ** Cha siu bao ** Goubuli ** Shengjian mantou ** Siopao ** Tangbao – large, soup-filled type of steamed buns in

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...

** Xiaolongbao *

Da Bao Da Bao () or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao ''Xiaolongbao'' () refers to a ...

Dampfnudel A ' ( lit. "steam-noodle"; plural ', Alsatian: ) is a dumpling eaten as a meal or as a dessert in Germany, Austria and in France (Alsace- Moselle). It is a typical dish in southern Germany. History There are ' city gates in Freckenfeld a ...

* Hoppang * Jjinppang *

Lotus seed bun A lotus seed bun is a Chinese sweet bun found in China. They are prepared by steaming a yeast-leavened dough that contains lotus seed paste. It can be classified as a dim sum, though not exclusively so. Preparation Because the bun has a variet ...

** Longevity peach *

Mandarin roll Mandarin rolls, Steamed Mandarin rolls, Flower Buns, or Huā juǎn () are a kind of steamed bun originating from China. The rolls are cooked by steaming. It is another one of the staples of Chinese cuisine, which is similar to white bread in wes ...

– a kind of steamed bun originating in China * Nikuman

Cakes

* 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. **

Rava idli Rava may refer to: Biographical * Bishnu Prasad Rabha, multifaceted artist and revolutionary singer of Assam * Abba ben Joseph bar Ḥama (born 280), a Jewish Talmudist who lived in Babylonia, always known by the honorific name ''Raba,'' ''Rava, ...

* 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 Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

, coconut milk and sugar, filled with slices of banana.Sajian keraian, perancangan, penyediaan & resipi By Noraini Sidek
/ref> *

Nian gao ''Nian gao'' (年糕; also ''niangao''; ''nin4 gou1'' in Cantonese), sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply ...

* 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 Turnip cake is a Chinese dim sum dish. The less commonly used radish cake is a more accurate name, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally ...

* Uirō *

White sugar sponge cake White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is made from rice flour, white sugar, water, and a leavening agent. While it is called a "cake", it is not served as a circular roun ...

Confectionery and sweets

* Mont-phat-htoke * Karukan * Kue and Kuih **

Clorot Clorot, celorot, cerorot, or jelurut is an Indonesian traditional sweet snack (''kue'' or ''kuih'') made of sweet and soft rice flour cake with coconut milk, wrapped with ''janur'' or young coconut leaf in cone shape. It is a popular traditional s ...

** Kue mangkok ** Kue putu mangkok ** Seri Muka * Lucky tattie *

Put chai ko ''Put chai ko'' () is a popular snack in Hong Kong. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside a bowl. The cake is made from white or brown sugar, long-grain rice flour with a little ...

Custards

* Chawanmushi – (茶碗蒸し, ''Chawanmushi'', literally "tea cup steam" or "steamed in a tea bowl"), an egg

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fr ...

dish found in Japan.

Dumplings

* Burasa – a rice

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, ...

cooked with

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...

packed inside a banana leaf pouch, it is a delicacy of the

Bugis The Bugis people (pronounced ), also known as Buginese, are an ethnicity—the most numerous of the three major linguistic and ethnic groups of South Sulawesi (the others being Makassar and Toraja), in the south-western province of Sulawesi ...

and

Makassar Makassar (, mak, ᨆᨀᨔᨑ, Mangkasara’, ) is the capital of the Indonesian province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, Surabaya, Meda ...

people of

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sul ...

* Buuz * Germknödel * Jiaozi * Lepet * Mandu (dumpling) ** Eomandu * Momo (dumpling) – a type of steamed bun in Tibetan cuisine with or without filling * Patrode * Siomay – an Indonesian steamed fish dumpling with vegetables served in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel '' is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut ...

. It is derived from Chinese Shumai.

Meat-based

* Nasi tim – a Chinese-Indonesian steamed chicken rice dish *

Steamed cheeseburger A steamed cheeseburger, also referred to as a steamer or cheeseburg, is a hamburger topped with cheese that is cooked via steaming and originally only served by restaurants in central Connecticut in the United States. Despite it now being av ...

– a

hamburger A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, ...

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

topped with

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

that is steamed in a specially made cabinet and mainly available in the state of

Connecticut Connecticut () is the southernmost state in the New England region of the Northeastern United States. It is bordered by Rhode Island to the east, Massachusetts to the north, New York (state), New York to the west, and Long Island Sound to the ...

in the

United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country Continental United States, primarily located in North America. It consists of 50 U.S. state, states, a Washington, D.C., ...

* Steamed clams – clams are steamed according to many different recipes in different regions * Steamed meatball – a

Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding a ...

dish

Puddings

* Cabinet pudding *

Chocolate pudding Chocolate puddings are a class of desserts in the pudding family with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Polan ...

– a steamed/baked version, texturally similar to cake, is popular in the UK, Ireland, Australia, and New Zealand *

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fr ...

– some custards are prepared by steaming * Figgy pudding – sometimes cooked by steaming * Moin moin *

Persimmon pudding Persimmon pudding is a dessert pudding made with persimmons. There is a lot of variety in the recipes, some are made with eggs, others add sweet potatoes or pumpkin. There's no set recipe, although common ingredients include some type of cornmeal ...

* Steak and kidney pudding *

Sticky toffee pudding Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake, made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla ...

Suet pudding A suet pudding is a boiled, steamed or baked pudding made with wheat flour and suet (raw, hard fat of beef or mutton found around the kidneys), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. The British te ...

** Christmas pudding ** Fruit hat (pudding) ** Jam Roly-Poly ** Spotted dick – a cylindrical

pudding Pudding is a type of food. It can be either a dessert or a savoury (salty or spicy) dish served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, inst ...

popular in Britain, made with suet and

dried fruit Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to th ...

(usually currants and/or raisins) and often served with

* Sussex Pond Pudding

Rice cakes

Some varieties of rice cakes are steamed. * Bánh chưng * Chwee kueh – a type of steamed rice cake, a cuisine of Singapore and

Johor Johor (; ), also spelled as Johore, is a state of Malaysia in the south of the Malay Peninsula. Johor has land borders with the Malaysian states of Pahang to the north and Malacca and Negeri Sembilan to the northwest. Johor shares mariti ...

* Mont-sein-paung – a type of steamed rice cake, sometimes with jaggery added, served with coconut flakes and pounded sesame. Found throughout

Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John Wells explai ...

. * Puto – a type of steamed rice cake in Philippine cuisine derived from

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

'' puttu'' of alayalamorigin. ** Kutsinta – a type of puto found throughout the Philippines * Sanna (dish) * Suman *

Tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tte ...

– also see List of tteok varieties ** Injeolmi ** Jeungpyeon **

Mujigae tteok ''Mujigae-tteok'' () or rainbow rice cake is a layered ''tteok'' (rice cake) of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like ''doljanchi'' (first birthday), '' hwangapjanchi'' (60t ...

** Sirutteok ** Songpyeon * Bhapa/ Tekeli

pitha Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fri ...

– Steamed rice cakes stuffed with grated coconut, jaggery and sesame seeds found throughout

Bengal Bengal ( ; bn, বাংলা/বঙ্গ, translit=Bānglā/Bôngô, ) is a geopolitical, cultural and historical region in South Asia, specifically in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal, predom ...

and

Assam Assam (; ) is a state in northeastern India, south of the eastern Himalayas along the Brahmaputra and Barak River valleys. Assam covers an area of . The state is bordered by Bhutan and Arunachal Pradesh to the north; Nagaland and Manipur ...

Gallery

File:Korean cuisine-Gyeranjjim-02.jpg, Gyeran jjim File:Idli Sambar.JPG, Idli with

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

and sambar File:Kue lapis - driekleur en rozen.jpg, Kue lapis File:Kue putu 4.JPG, Kue putu being steamed File:Mandarinrolls.jpg,

s File:Sandiego 11 bg 010706.jpg, Steamed clams File:Steamed Rice Cake.JPG, A steamed rice cake File:GD Rice Product 1.JPG, Rice noodle rolls with a sauce File:SpottedDick.jpg, Spotted dick

References

{{Lists of prepared foods Steamed