Rice cake
Encyclopedia
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia
Asia
Asia is the world's largest and most populous continent, located primarily in the eastern and northern hemispheres. It covers 8.7% of the Earth's total surface area and with approximately 3.879 billion people, it hosts 60% of the world's current human population...
. The origin of rice cake seems to be Korea, in which the people of the ancient empires made Tteok since the bronze age. Common variations include cakes make with rice flour
Rice flour
Rice flour 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....
, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
In Chinese cuisine
- Nian gaoNian gaoNiángāo, Year cake or Chinese New Year's cake is a food prepared from glutinous rice and consumed in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it can be eaten all year round, traditionally it is most popular during Chinese New Year...
includes many varieties, all made from glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient. - Tangyuan is made by mixing glutinous rice flour with a small amount of water to form balls and is then cooked and served in boiling water.
- ErkuaiErkuaiErkuai is a type of rice cake particular to the Yunnan Province of southwest China.The name literally means "ear piece," a reference to the shape of one of its common forms. It is often served stir-fried with vegetables, and málà , a fiery mixture of dried red chilis, Sichuan pepper, and salt...
literally means "ear piece," a reference to the shape of one of its common forms. - Tainan Bowl Rice Cake has its origins in the southern Taiwanese city, TainanTainanTainan City is a city in southern Taiwan. It is the fifth largest after New Taipei, Kaohsiung, Taichung, and Taipei. It was formerly a provincial city, and in 2010, the provincial city merged with the adjacent Tainan County to form a single special municipality. Tainan faces the Taiwan Strait in...
. The dish is made by steaming glutinous rice once, then putting toppings in it and steaming it again.
In Indian cuisine
- PithaPithaPitha , or pithe is a type of cake or bread common in Bangladesh and India, especially the eastern states of Assam, Orissa, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour...
, in the Cuisine of AssamCuisine of AssamAssamese cuisine is the cuisine of Assam, a state in North-East India. It is a style of cooking that is a confluence of cooking habits of the hills that favor fermentation and drying as forms of food preservation, and those from the plains that provide fresh vegetables and abundance of fish from...
and Oriya cuisineOriya cuisineOriya cuisine refers to the cooking of the eastern Indian state of Orissa. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and...
, is a thin-flat cake prepared from a batter usually made with soaked and ground rice, and cooked on a hot griddle or frying pan. Once made, the cakes could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. It is generally made only on special occasions like BihuBihuBihu denotes a set of three different cultural festivals of Assam and celebrated by the Assamese diaspora around the world. Though they owe their origins to ancient rites and practices they have taken definite urban features and have become popular festivals in urban and commercialized milieus in...
in Assam and many east Indian Festivals. - Idli in South Indian cuisineSouth Indian cuisineSouth Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.-Similarities and differences in "Four states' cuisines":...
. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. - PuttuPuttuPuttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu...
in South Indian cuisine, consists of firm cylinders of steamed ground rice with layers of coconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
.
In Filipino cuisine
- PutoPutoPuto is Philippine steamed rice cake, eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast .-Preparation:...
is a steamed rice cake prepared practically all over the country and eaten alone, with butter or butter substitute and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast, as morning or afternoon snack and as finger food for gatherings and festivities. Properly prepared puto is fluffy, light, soft, chewy, moist, has fine uniform grains and imparts a slightly yeasty aroma of fermented rice batter overlaid with a light whiff of anise seeds. - KalamayKalamayKalamay, also spelled Calamay, is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a...
is made of glutinous rice, grated coconut, brown sugarBrown sugarBrown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white...
, margarineMargarineMargarine , as a generic term, can indicate any of a wide range of butter substitutes, typically composed of vegetable oils. In many parts of the world, the market share of margarine and spreads has overtaken that of butter...
, peanut butterPeanut butterPeanut butter is a food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, and parts of Asia, particularly the Philippines and Indonesia. It is mainly used as a sandwich spread, sometimes in combination as in the peanut butter and jelly...
, and, optionally, vanillaVanillaVanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla . The word vanilla derives from the Spanish word "", little pod...
. - SumanSuman (food)Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves. It is served wrapped in buli or buri palm leaves and usually eaten sprinkled with sugar...
is made from glutinous rice cooked in coconut milk, and often steamed in bananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
leaves. - BibingkaBibingkaBibingka is a type of rice cake from the Philippines. It is traditionally eaten during Christmas season.-Preparation:Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional...
is a type of rice cake made with rice flour and coconut milk or water and lined with banana leaves. It is traditionally baked using specially made clay ovens and preheated charcoal. - EspasolEspasolEspasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour....
is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour. - Sapin-sapinSapin-sapinSapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means "layers" and the dessert is recognizable for its layers, each colored separately...
is a layered glutinous rice and coconut dessert in Filipino cuisine made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. - A common snack or merienda in Filipino culture, Filipinos have created many different kinds of rice cakes. In local language, it is called kakanin, derived from the word kanin, meaning (prepared) rice. Aside from those mentioned above, examples include kutsinta, biko, palitaw, sinabalo, enkiwar, puto bumbong, binalay, tupig and suman.
In Japanese cuisine
- MochiMochiMochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time...
is made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in HawaiiHawaiiHawaii is the newest of the 50 U.S. states , and is the only U.S. state made up entirely of islands. It is the northernmost island group in Polynesia, occupying most of an archipelago in the central Pacific Ocean, southwest of the continental United States, southeast of Japan, and northeast of...
, TaiwanTaiwanTaiwan , also known, especially in the past, as Formosa , is the largest island of the same-named island group of East Asia in the western Pacific Ocean and located off the southeastern coast of mainland China. The island forms over 99% of the current territory of the Republic of China following...
, CambodiaCambodiaCambodia , officially known as the Kingdom of Cambodia, is a country located in the southern portion of the Indochina Peninsula in Southeast Asia...
, and ThailandThailandThailand , officially the Kingdom of Thailand , formerly known as Siam , is a country located at the centre of the Indochina peninsula and Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the...
. - SenbeiSenbeiare a type of Japanese rice crackers. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment....
are a type of Japanese rice crackers, usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of soy sauce and mirin. They may then be wrapped with a layer of noriNoriis the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
. Alternatively they may be flavored with salt or so-called "salad" flavoring.
In Vietnamese cuisine
- Bánh bèoBánh bèoA bánh bèo is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine. It is white in color and typically features a dimple in the center, which is filled with savory ingredients including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish...
is a variety of small steamed rice cake or rice pancake typically featuring a dimple in the center, which is filled with savory ingredients including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil. - Bánh bòBánh bòBánh bò is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor and aroma of...
is a sweet, chewy sponge cake made from rice flour, water, sugar, and yeast. - Bánh đúc is a cake made from non-glutinous rice flour (although corn flour is also used in northern Vietnam). In the north it is typically garnished with savory ingredients such as ground pork, tôm chấy (grilled ground shrimp), fried onions, sesame seeds, salt, peanuts, lime juice, and soy sauce or fish sauce. In the south, it is served as a dessert, and takes the form of gelatinous blocks that are often colored green by the addition of Pandanus amaryllifolius leaf extract. It is cooked by boiling the ingredients and allowing them to cool, solidifying into a jelly-like sheetphoto that is then cut into blocks.
- Bánh chưngBanh ChungBánh chưng is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the sixth Hùng Vương, who became Hùng Vương's successor thank to his creation of bánh chưng and bánh dày, which...
is made from glutinous rice, mung bean, pork and other ingredients. Bánh tétBánh tétBánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a meat or vegetarian filling , then boiled. After cooking, the banana leaf is removed and the cake is sliced into...
is much the same but cut in a circular form, and consumed in celebration of the Vietnamese holiday TếtTetTet can mean:*Tết or Tết Nguyên Đán, the Vietnamese new year**Tet Offensive, a military campaign that began in 1968*Têt in Roussillon, France*Equal temperament, abbreviated as 12-TET, 19-TET and so on...
.
In Korean cuisine
- TteokTteokTteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
, a class of KoreaKoreaKorea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
n cakes made with glutinous rice flour (also known as sweet rice or chapssal). Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions or down to the plain-flavored tteok. Tteok is usually divided into four categories: "Steamed tteok" (찌는 떡), "Pounded tteok" (치는 떡), "Boiled tteok" (삶는 떡 ) and "Pan-fried tteok" (지지는 떡 ). - SirutteokSirutteokSirutteok is a type of Korean rice cake traditionally made by steaming rice or glutinous rice flour in a "siru" , a large earthenware vessel used for steaming which gives "sirutteok" its name. "Sirutteok" is regarded as the oldest form of tteok in Korean history.-Preparation:Sirutteok is made by...
is one kind of steamed tteok that are riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
(맵쌀, maepssal in Korean) or glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
(찹쌀 chapssal) and sometimes they are mixed together with (but not limited to) other grains, beans (azuki beanAzuki beanThe is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var...
s or mung beanMung beanThe mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
s), sesameSesameSesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
seeds, wheat flourWheat flourWheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low...
, or starchStarchStarch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
can be mixed with the rice. FruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
s and nuts are used as subsidiary ingredients. - InjeolmiInjeolmiInjeolmi It is a representative type of glutinous pounded tteok, and has varieties depending on the type of gomul used. Gomul can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on...
is an example of pounded tteok. The traditional preparation for pounded tteok is made by pounding rice or glutinous rice with utensils called jeolgu and jeolgutgongi or tteokme and anban. InjeolmiInjeolmiInjeolmi It is a representative type of glutinous pounded tteok, and has varieties depending on the type of gomul used. Gomul can be made with powdered dried soybeans, azuki beans, or sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on...
(tteok coated with bean powder), garaetteok (가래떡 cylinder-shaped white tteok), jeolpyeon (절편 patterned tteok) and danja (단자 glutinous tteok ball coated with bean paste)” are commonly eaten pounded tteok. - SongpyeonSongpyeonSongpyeon is a traditional Korean food made of glutinous rice. It is a variation of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture...
and BupyeonBupyeonBupyeon is a variety of tteok, or Korean rice cake, consisting of doughs of glutinous rice flour and a sweet filling and covered with gomul, kind of powdered beans. It is a local specialty of Gyeongsang Province, southeastern part of Korean peninsula....
are rice cakes which have been molded into shaped. There are dozens of these kinds of cakes in Korea, some can consist of doughs of glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
flour and a sweet filling and covered with gomul, kind of powdered beans. Ggul tteok (꿀떡) - literally means "tteok with honey" but the tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeonSongpyeonSongpyeon is a traditional Korean food made of glutinous rice. It is a variation of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture...
in shape, but smaller in size. - HwajeonHwajeonHwajeon is a small, sweet pancake or tteok made of any edible flower petals such as azalea or chrysanthemum and glutinous rice flour, and sugar in Korean cuisine...
- small sweet pancakes made of flour of glutinous rice, and flower petals of Korean azaleaAzaleaAzaleas are flowering shrubs comprising two of the eight subgenera of the genus Rhododendron, Pentanthera and Tsutsuji . Azaleas bloom in spring, their flowers often lasting several weeks...
, chrysanthemumChrysanthemumChrysanthemums, often called mums or chrysanths, are of the genus constituting approximately 30 species of perennial flowering plants in the family Asteraceae which is native to Asia and northeastern Europe.-Etymology:...
, or rose. - TteokbokkiTteokbokkiTteokbokki, also known as Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim , and was a braised dish of sliced rice cake, meat, eggs, and seasoning. Tteok jjim an early variant of modern tteokbokki, was...
is another dish apart from tteok guk that is made with tteok. It is a (usually) spicy dish commonly sold by street vendors, made with garaetteokGaraetteokGaraetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape. It is made by pounding steamed rice flour, made mostly from non-glutinous rice. It is used in various Korean dishes such as the spicy tteokbokki and skewered tteok sanjeok. Thinly sliced garaetteok is...
.
In other cuisines
- KetupatKetupatKetupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines , and Singapore.-History:It is made from rice that has been wrapped in a woven palm leaf pouch and boiled...
, or packed rice is a type of dumplingDumplingDumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
from BruneiBruneiBrunei , officially the State of Brunei Darussalam or the Nation of Brunei, the Abode of Peace , is a sovereign state located on the north coast of the island of Borneo, in Southeast Asia...
, IndonesiaIndonesiaIndonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
, Malaysia, the PhilippinesPhilippinesThe Philippines , officially known as the Republic of the Philippines , is a country in Southeast Asia in the western Pacific Ocean. To its north across the Luzon Strait lies Taiwan. West across the South China Sea sits Vietnam...
(where it is known by the name pusô in CebuanoCebuano languageCebuano, referred to by most of its speakers as Bisaya , is an Austronesian language spoken in the Philippines by about 20 million people mostly in the Central Visayas. It is the most widely spoken of the languages within the so-named Bisayan subgroup and is closely related to other Filipino...
, bugnóy in HiligaynonHiligaynon languageHiligaynon, often referred to as Ilonggo, is an Austronesian language spoken in the Western Visayas region of the Philippines.Hiligaynon is concentrated in the provinces of Iloilo, Negros Occidental and Capiz but is also spoken in the other provinces of the Panay Island group, including Antique,...
, patupat in KapampanganKapampangan languageThe Pampangan language, or Kapampangan , is one of the major languages of the Philippines. It is the language spoken in the province of Pampanga, the southern half of the province of Tarlac and the northern portion of the province of Bataan. Kapampangan is also understood in some barangays of...
, or ta'mu in TausugTausug languageTausūg is a language spoken in the province of Sulu in the Philippines, in Malaysia, and in Indonesia by the Tausūg people....
), and SingaporeSingaporeSingapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
. It is made from riceRiceRice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
that has been wrapped in a woven palmArecaceaeArecaceae or Palmae , are a family of flowering plants, the only family in the monocot order Arecales. There are roughly 202 currently known genera with around 2600 species, most of which are restricted to tropical, subtropical, and warm temperate climates...
leaf pouch and boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendangRendangRendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests...
or served as an accompaniment to sataySataySatay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
or gado-gadoGado-gadoGado-gado , also called Lotek for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing...
. Ketupat is also traditionally served by Malays at open houses on festive occasions such as Idul FitriEid ul-FitrEid ul-Fitr, Eid al-Fitr, Id-ul-Fitr, or Id al-Fitr , often abbreviated to Eid, is a Muslim holiday that marks the end of Ramadan, the Islamic holy month of fasting . Eid is an Arabic word meaning "festivity," while Fiṭr means "breaking the fast"...
(Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with opor ayam (chicken in coconut milk}, accompanied with spicy soy powder. - Chwee kuehChwee kuehChwee kueh is a type of steamed rice cake, a cuisine of Singapore and Johor.To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like...
, (literally "water rice cake") is a type of steamed rice cake, a cuisine of SingaporeSingaporeSingapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
and JohorJohorJohor is a Malaysian state, located in the southern portion of Peninsular Malaysia. It is one of the most developed states in Malaysia. The state capital city and royal city of Johor is Johor Bahru, formerly known as Tanjung Puteri...
. It is made by mixing rice flour and water to form a slightly viscous mixture, which is then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like shape when cooked. The rice cakes are topped with diced preserved radish and served with chilli sauce. Chwee kueh is a popular breakfast item in Singapore and Johor. - LontongLontongLontong is an Asian dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice...
, popular in IndonesiaIndonesiaIndonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...
and Malaysia, is made of compressed rice that is then cut into small cakes. It is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. The dish is usually served cold or at room temperature with sauce-based dishes such as gado-gadoGado-gadoGado-gado , also called Lotek for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing...
and salads, although it can be eaten as an accompaniment to other dishes such as SataySataySatay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
and curries. - Puffed rice cakesPuffed rice cakesPuffed rice cake is a type of food made with puffed rice. Typically, it is eaten as a healthy snack, although some also use it as a variant of Wor bar. In the commonly available commercial format, one rice cake provides around 30 to 40 calories ; brown rice cakes are 70 calories, 16 grams...
, popular in North America and other Western countries, are made with puffed rice, a puffed grainPuffed grainPuffed grain includes ancient puffed grains like popcorn as well as puffed rice. Modern puffed grains are often created using high temperature, pressure, and/or extrusion....
usually created by heating rice kernels under high pressureHigh pressureHigh pressure in science and engineering is studying the effects of high pressure on materials and the design and construction of devices, such as a diamond anvil cell, which can create high pressure...
in the presence of steamSteamSteam is the technical term for water vapor, the gaseous phase of water, which is formed when water boils. In common language it is often used to refer to the visible mist of water droplets formed as this water vapor condenses in the presence of cooler air...
, though the method of manufacture varies widely. The puffed grains are then bonded together by a wide variety of methods in the form of a cake. They are popular for young children, and when eaten by them they are often apple or honey flavoured. - Rijsttaart and RijstevlaaiRijstevlaaiIn Dutch and Belgian cuisine, rijstevlaai is a vlaai with a filling based on rice pudding....
in Dutch and Belgian cuisine are kinds of rice pie, with the filling of mixed rice, sugar, eggs and milk.