List of steamed foods

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
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
Idli – a dish prepared from rice and black gram part of Udupi cuisine.
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.

Pitha – some varieties are steamed
Idiyappam / 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
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

Dombolo – a traditional South African 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
- Milk roll – a steamed bread roll originating in Blackpool, Lancashire^[7]

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
Khanom sai bua
Kue putu – a traditional cylindrical-shaped and green-colored steamed cake.^[8] 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.^[9]
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

Chawanmushi – (茶碗蒸し, Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl"), an egg custard dish found in Japan.^[10]

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
Pampuchy - steamed yeast dumplings from Poland
Patrode
Har gow - Chinese shrimp dumplings
Shumai - Chinese pork dumplings served in dim sum
Siomay – an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai.^[11]

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
Pearl meatballs - Chinese pork meatballs covered in glutinous rice
Steamed meatball – a Cantonese dim sum dish^[12]

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
- 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

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)
Suman
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.

Steamed foods