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Steamed rice cake with rice, sweetened coconut milk, and calamansi, uniquely sold in cones made of banana leaves Sinanglay: Stuffed fish wrapped in leafy vegetables, lemongrass or pandan leaves, and cooked in spicy coconut milk Sinantolan: Grated santol in spicy coconut cream sauce with shrimp paste Suman: Rice cake made with glutinous rice and ...
Most often, a portion of rice boiled in water, coconut milk or a mixture of both, is served with some kind of garnish. In Malaysia, as in many other East Asian kitchens, rice is usually not a side dish [note 1], but the basis of the dish. The role of a side dish is performed by more or less significant additions to a serving of rice.
Zhu er ba 猪儿粑 -- Sichuanese steamed rice dumplings with fillings, wrapped in leaves of banana, shell ginger, or palm grass. Zongzi 粽子 -- a class of steamed glutinous rice treat wrapped in leaves (commonly of large-leaved bamboo), usually in a conical shape and traditionally consumed on Dragon Boat Festival [7]
Douhua (Chinese: 豆花; pinyin: dòuhuā; Pe̍h-ōe-jī: tāu-hoe) is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, [1] soybean pudding [2] or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo). [3]
Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
In Cambodia, sticky rice in bamboo is called kralan (ក្រឡាន). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2]