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Binakle is a type of steamed rice cake originating from the Ifugao province of the Philippines. It is made from glutinous rice (diket) that is pounded into a paste, wrapped in banana or rattan leaves, and steamed. Variants may also add sesame seeds or sweet potato. They are popularly eaten on special occasions or as a snack.
Bhakkha is a traditional food of the Rajbanshi and Tharu people from West Bengal, Seemanchal and South eastern Nepal. It is a fluffy rice cake. [1] [2] [3] Bhakkha is prepared by lightly soaking milled rice in water and massaging with palms. It is then sieved to separate sand grain sized pieces.
Cassava cake is made from grated cassava (instead of rice), coconut milk, and condensed milk. It is the most similar to pudding in appearance. Also known as cassava bibingka or bibingkang kamoteng kahoy. [13] Cassava buko bibingka - a variant of cassava cake that adds young coconut (buko) to the recipe. [17]
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...
Bangladeshi style rice cake, originally known as Bhapa Pitha, eaten with molasses as a sweetener Tahchin or Persian baked Saffron rice cake. Decorated with Barberries, Almond and Pistachio slices. Chwee kueh, (lit. ' water rice cake ') is a type of steamed rice cake, a cuisine of Singapore and Johor. It is made by mixing rice flour and water to ...
Cocoa butter mochi, based on a Hawaiian recipe. In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called teuchi or tauchi (Chinese: 豆糍; pinyin: dòu cí) and came in various styles and forms just like in Japan. Traditional Hakka mochi is served as glutinous rice dough, covered with peanuts (粢粑; zī bā) or sesame