Top Results for Steamed

Dim Sum is a traditional Chinese meal consisting of small bite-sized portions served in steamer baskets or on small plates. It offers an incredible variety of textures, from the delicate silkiness of Har Gow (shrimp dumplings) to the savory crunch of fried wontons. The complexity lies in the intrica...

Chawanmushi is a classic Japanese dish featuring a delicate steamed egg custard. It’s notable for its complex umami flavor achieved through the use of dashi, soy sauce, and mirin. Typically served in a small ceramic bowl or tea cup, chawanmushi is enjoyed by those seeking a subtly rich and savory br...

Shorshe Ilish is a Bengali curry featuring steamed hilsa fish cooked with mustard seed paste. It’s notable for its complex flavor profile derived from the mustard and spices, representing a significant culinary tradition in East India and Bangladesh. This dish is particularly enjoyed by those intere...

Chelo is a Persian rice preparation in which rice is parboiled, drained, and then steamed to produce separate, fluffy grains. It is the standard accompaniment to kebabs in Persian cuisine. A characteristic feature is tahdig, the crisp layer of rice (often mixed with bread or potato) that forms at th...

Leche Flan is a Filipino steamed or baked egg custard topped with caramel, derived from Spanish flan and among the most widely served desserts in the Philippines. Unlike many Western flans, it typically uses only egg yolks rather than whole eggs and incorporates condensed or evaporated milk. It is c...

Cambodian Fish Amok is a creamy curry featuring steamed fish enveloped in a rich, spiced custard. The dish utilizes *kroeung*, a complex Khmer paste made from herbs, spices, and galangal, creating a distinctive flavor profile. Traditionally prepared and served within banana leaves, it’s a staple of...

Kamameshi is a Japanese rice dish cooked and served in an individual iron pot called a kama. Rice is seasoned and cooked with ingredients that may include chicken, seafood, mushrooms, and vegetables, so the contents vary by regional style and recipe. The dish is closely associated with the pot in wh...

Khaman is a savory steamed lentil dish originating from Gujarat. It’s made with a fermented chickpea batter resulting in a light, fluffy texture. The dish utilizes gram flour and spices for a distinctive flavor. Khaman is commonly enjoyed as a snack or side dish, particularly popular within Gujarati...

Plum Pudding is a dense, dark British steamed pudding made with dried fruits and suet, historically associated with Christmas and documented as far back as the 15th century in English culinary tradition.

Edamame are young soybean pods harvested before full maturity. They are traditionally steamed and served whole, offering a naturally sweet and slightly nutty flavor. Popular as an appetizer in Japan, particularly at izakayas, edamame is now enjoyed globally for its nutritional value – being rich in...

Khandvi is a traditional Gujarati bean dish crafted primarily from chickpea flour and yogurt. The intricate rolling process into thin, spiral shapes makes it a challenging yet rewarding culinary preparation. Commonly enjoyed as a savory snack, Khandvi is particularly popular within the Indian commun...

Treacle sponge pudding is a traditional British dessert consisting of a steamed or baked light sponge cake generously sweetened with golden syrup or black treacle. The syrup is typically placed at the bottom of the basin before cooking, creating a sticky glaze that permeates the sponge as it bakes....

Idiyappam is a traditional steamed rice noodle dish from South India and Sri Lanka, made by pressing a dough of rice flour and water through a specialized mold called an idiyappam press to produce thin, delicate strands. The noodles are typically steamed and served as a breakfast item, accompanied b...

A Nigerian steamed pudding made from ground black-eyed peas blended with peppers, onions, and oil, moi moi is a protein-rich staple of West African cuisine commonly served as a side dish or standalone meal.

Dal pitha is a traditional steamed dumpling from the Indian state of Bihar. It consists of an outer shell made from rice flour dough, which is filled with a spiced mixture of finely ground lentils, typically chana dal. The dumplings are cooked in a steamer and are commonly served with chutneys or di...

The liu sha bao is a Cantonese steamed bun known for its rich custard filling. It features a custard crafted primarily from salted egg yolks and butter creating a uniquely sweet and savory flavor profile. These buns are particularly popular with those seeking traditional dim sum or experiencing mode...

Idli is a staple rice dish originating in South India. It’s a fermented steamed cake created from a batter of rice and black lentil flour. The fermentation process develops a characteristic tangy flavor and light texture. Commonly eaten for breakfast, it's particularly popular among those seeking a...

String hoppers, known as idiyappam in South India, are a food made from rice flour dough pressed through a mold (idiyappam press) into thin noodles, arranged in flat circular discs, and steamed. In Sri Lanka, they are a common breakfast dish typically served with coconut sambol, dhal curry, or a coc...

Klepon are Indonesian rice cakes filled with molten palm sugar and wrapped in young coconut pith, creating a distinctive sweet and slightly chewy texture that is traditionally served during religious holidays.

Golden syrup pudding is a traditional British steamed dessert consisting of a light sponge cake heavily sweetened with golden syrup. The sponge is typically steamed until fluffy and is often served warm with additional syrup or custard. Golden syrup itself was commercialized in the 1880s by Abram Ly...

Dou sha bao is a Chinese steamed bun filled with sweet bean paste, most commonly a smooth or slightly textured paste made from red adzuki beans and sugar. The pale wheat-flour dough is leavened, wrapped around the filling, and steamed until soft and fluffy. These buns are served at dim sum restauran...

Moin Moin is a Nigerian steamed bean pudding made from pureed black-eyed peas blended with peppers, onions, and spices. The puree is traditionally steamed in banana leaves, foil, or metal containers until it sets into a firm, sliceable pudding. It is a protein-rich dish commonly served at celebratio...

Leche flan is a traditional Filipino steamed custard adapted from Spanish crème caramel. It is made with egg yolks, sweetened condensed milk, and evaporated milk, set atop a layer of caramelized sugar syrup. The dessert is steamed in oval or round molds called llanera and inverted before serving to...

Kenkey is a traditional Ghanaian fermented food made from white corn, serving as a dietary staple for the Ga and Fante peoples. The preparation involves soaking and wet-milling corn kernels into a dough, which is left to ferment for several days to develop a characteristic sour flavor. The dough is...

Nasi tim is an Indonesian Chinese dish consisting of seasoned rice and protein, typically chicken, steamed in a bowl and inverted onto a plate before serving. The rice is cooked with garlic, ginger, soy sauce, and sometimes mushrooms, resulting in a cohesive texture that holds its bowl shape. It is...

The M&S Classic Christmas Pudding is a commercially produced holiday dessert sold by the British retailer Marks & Spencer. It is manufactured using a traditional recipe that combines dried fruits, candied peel, suet, and brandy, resulting in a dense, dark, and moist steamed pudding. Intended for con...

Purin is a popular Japanese custard dessert inspired by European caramel custard or crème caramel traditions. It consists of a sweet egg and milk custard base topped with a dark, bitter caramel syrup. Unlike savory Japanese steamed egg dishes, purin is exclusively sweet and is typically served chill...

Treacle pudding is a traditional British steamed dessert made from a suet-based sponge. The cake is sweetened and traditionally covered with a generous layer of golden syrup or black treacle, which seeps into the mixture. It is cooked using a steaming method in a sealed basin, resulting in a dense a...

Sevai is a type of thin rice noodle popular in South Indian cuisine, particularly in Tamil Nadu, Karnataka, and Kerala. The noodles are typically extruded from a fermented or steamed rice flour dough using a specialized press. Unlike the closely related idiyappam, which is usually served with stew,...