List of steamed foods

Steamed dim sum

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

Steamed foods

Bánh tẻ

• 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.^[1] Some varieties are cooked by steaming.
  • Bánh bò – a steamed sponge cake
  • Bánh bột lọc
  • Bánh chuối hấp – literally "steamed banana cake"
  • Bánh cuốn
  • Bánh da lợn – a steamed layer cake
  • Bánh khoai mì hấp
  • Bánh tẻ

A Chinese steamed egg with shrimp, asparagus and broth

• Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed
• Corunda
• Couscous
• Dhokla
• Jjim – a Korean cuisine term referring to dishes made by steaming or boiling^[2] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup
  • Agujjim
  • Andong jjimdak
  • Galbijjim – 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)
• 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
• Lemper
• 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,^[3] and the Riau Province of Indonesia.

Nasi tim in Jakarta, Indonesia

• Pitha – some varieties are steamed
  • Enduri Pitha
  • Manda Pitha
  • Tekeli pitha
• Putu mayam
• Puttu
• 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.^[4]
• 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
• Tofu skin roll – The bamboo steamed version is generally known as sin zuk gyun
• Urap

Breads

Steamed bread

• Mantou – a type of cloud-like steamed bread or bun popular in Northern China.^[5]
• Steamed bread – produced and consumed all around the world
  • Tingmo – a steamed bread in Tibetan cuisine.^[6]
  • Wotou – a type of steamed bread made from cornmeal in Northern China

Buns and rolls

Xiaolongbao

• Baozi
  • Bakpau
  • Cha siu bao
  • Goubuli
  • Shengjian mantou
  • Siopao
  • Tangbao – large, soup-filled type of steamed buns in Chinese cuisine
  • Xiaolongbao
• Dampfnudel
• Mandarin roll – are a kind of steamed bun originating from China
• Nikuman

Cakes

Idli in steaming molds

• 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
• Kue putu – a traditional cylindrical-shaped and green-colored steamed cake.^[7] 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.^[8]
• 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
• Uirō
• White sugar sponge cake

Confectionery and sweets

Lucky tatties

• Mont-phat-htoke
• Karukan
• Kue and Kuih
  • Clorot
  • Kue mangkok
  • Kue putu mangkok
  • Seri Muka
• Lucky tattie
• Put chai ko

Custards

Chawanmushi

• Chawanmushi – (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl"), an egg custard dish found in Japan.^[9]

Dumplings

Varieties of steamed siomay: tofu, potatoes, cabbages, bitter gourd and eggs

• 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
• 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. It is derived from Chinese Shumai.^[10]

Meat-based

• Nasi tim – a Chinese-Indonesian steamed chicken rice dish
• Steamed clams – clams are steamed according to many different recipes in different regions
• Steamed meatball – a Cantonese dim sum dish^[11]

Puddings

Sliced moin moin

• Cabinet pudding
• Chocolate pudding – a steamed/baked version, texturally similar to cake, is popular in the U.K., 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
  • Christmas pudding
  • Fruit hat (pudding)
  • Jam Roly-Poly
  • Spotted dick – a cylindrical pudding popular in Britain, made with suet and dried fruit (usually currants and/or raisins) and often served with custard
• Sussex Pond Pudding

Rice cakes

Puto in banana leaves

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 believed to be derived from Indian puttu of Tamil origin.
  • Kutsinta – a type of puto found throughout the Philippines
• Sanna (dish)
• Suman
• Tteok – also see List of tteok varieties
  • Injeolmi
  • Jeungpyeon
  • Mujigae tteok
  • Sirutteok
  • Songpyeon
• Bhapa/ Tekeli pitha- Steamed rice cakes stuffed with grated coconut, jaggery and sesame seeds found throughout Bengal and Assam.

Gallery

• 
  Gyeran jjim
• 
  Idli with chutney and sambar
• 
  Kue lapis
• 
  Kue putu being steamed
• 
  Mandarin rolls
• 
  Steamed clams
• 
  A steamed rice cake
• 
  Rice noodle rolls with a sauce
• 
  Spotted dick

See also

• 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

References

1. Richard Sterling Banh World Food: Vietnam Lonely Planet, 2000 ISBN 1-86450-028-X, 9781864500288 254 pages
2. "The general kinds of Korea Food". Korea Tourism Organization. Retrieved 2013-04-04.
3. Dwayne A. Rules (7 April 2011). "Nasi lemak, our 'national dish'". The Star. Retrieved 6 November 2013.
4. "晶莹剔透，香滑可口--肠粉". 美食天下 (in Chinese). Retrieved 14 July 2015.
5. Graves, Helen (2 October 2013). "Chinese food and drink: Pork belly mantou – recipe". Guardian News & Media LLC. Guardian US. Retrieved 28 January 2015.
6. Lonely Planet India - Sarina Singh. p. 377.
7. Anggara Mahendra (13 June 2013). "'Kue Putu' Steamed Green Cake". Baily Daily. Retrieved 12 June 2015.
8. Sajian keraian, perancangan, penyediaan & resipi By Noraini Sidek
9. Downer, Lesley (2001). At the Japanese Table: New and Traditional Recipes. Chronicle Books. p. 103. ISBN 978-0-8118-3280-9.
10. Suriyani, Luh De (6 May 2013). "'Siomay', the students' favorite meal". Bali Daily. Retrieved 14 January 2015.
11. "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.