Rice Product

These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The outer shell is usually colored green, traditionally with the help of pandan or dracaena leaves, while the whole cake is coate... READ MORE

Ichigo daifuku is one of the most interesting versions of the traditional Japanese daifuku sweets. All daifuku varieties consist of a chewy mochi shell, made with pounded glutinous rice and various fillings which are hidden inside the she... READ MORE

Chè ba màu is a colorful Vietnamese dish that belongs to the category of desserts, drinks, puddings, porridges, and soups regarding its consistency. It might include sticky rice, tapioca pearls, lotus seeds, sweet beans, water chestn... READ MORE

Sakuramochi is a traditional dessert that is made to depict sakura (cherry blossom), so the rice cake is usually pink in color. Most of the times, sakuramochi contains red bean paste and it is covered with a salty cherry blossom leaf, whi... READ MORE

Lo mai fan is a traditional rice dish originating from China. It’s often served as a part of dim sum meals. Chinese sticky rice, as it’s also known, is made with a combination of glutinous rice, shiitake mushrooms, shrimps, soy sauce, ... READ MORE

Senbei are crispy rice crackers from Japan, coming in a wide variety of colors, shapes, and flavors. It is believed that the crackers originated during the Tang Dynasty in 737 AD, when they were made with potatoes, glutinous rice, or whea... READ MORE

The smooth, velvety zhi ma hu or black sesame soup is a variety of Chinese tong sui (lit. sugar water), a dessert soup commonly enjoyed for breakfast, after meals, or served for teatime accompanied by dim sum, the tradit... READ MORE

Botamochi or ohagi is a sweet Japanese confection consisting of glutinous rice stuffed inside a ball of azuki bean paste. The name of this treat consists of two words: bota, which is derived from botan, meaning tree ... READ MORE

Mame daifuku is a beloved Japanese sweet dating back to the Edo period. The sweet consists of a rice cake filled with anko, soybeans, or azuki beans. Mame daifuku is commonly served at Japanese tea ceremonies, although it can also be served alongs... READ MORE

This variety of nam chim sauce consists of dried chili peppers, lime juice, fish sauce, palm sugar, and toasted sticky rice. The sauce is characterized by its complex combination of spicy, sour, and sweet flavors, as well as its liquid and slightl... READ MORE

Kerak telor is a traditional omelet and a specialty of the Betawi people in Jakarta and West Java. The omelet is usually served as a snack and consists of glutinous rice that’s cooked with chicken or duck eggs. Once done, the omelet is sprin... READ MORE

Suman is a traditional dessert originating from the Philippines. This sweet rice cake is usually made with a combination of sticky rice, brown sugar, and coconut milk. A combination of coconut milk and brown sugar is simmered in a pot over medium ... READ MORE

Khao lam or kralan is a unique Southeast Asian dessert consisting of sweet sticky rice, either white or red, steamed in bamboo tubes, popular in Thailand, Myanmar, Cambodia, and Laos. The simplest, original version included only rice mixe... READ MORE

Pulut durian is a traditional Asian dessert that's popular in Malaysia, Thailand, and Singapore. It's usually made with a combination of durian flesh, glutinous rice, coconut milk, salt, sugar, and pandan leaves. The glutinous rice is seasoned wit... READ MORE

Khao niao sangkhaya or sticky rice with custard is a traditional dessert and street food originating from Thailand. The dessert is made by topping glutinous rice with coconut custard and coconut milk. Although there are many variations, typical in... READ MORE

Chè khoai môn is a traditional taro pudding. This simple dessert is prepared with cubes of taro, sticky rice, pandan extract, and sugar. The cubes of taro are steamed until soft, then combined with cooked sticky rice, a few drops of p... READ MORE

Wajik or wajid is a traditional sticky rice cake originating from Java. It's usually made with a combination of glutinous rice, palm sugar, coconut milk, pandan leaves, and salt. The glutinous rice is soaked, washed, steamed, and cooked in a skill... READ MORE

Mu nam tok is a traditional grilled pork salad originating from the northeastern parts of the country. The salad is usually made with a combination of glutinous rice, pork, oil, shallots, mint, scallions, coriander, cabbage, and extra herbs. The p... READ MORE

Shio daifuku is a traditional confectionery which consists of chewy mochi shells filled with creamy or coarse anko red bean paste. Unlike other daifuku varieties, the red bean paste in shio daifuku is lightly salted, which results in an unusual co... READ MORE

Shola is a traditional dish that is based on a kind of short-grain sticky rice, which is also referred to as shola. The dish has been prepared in both sweet and savory versions, although the latter version is more common these days. Savory shola i... READ MORE

This daifuku variety consists of a chewy outer layer made with mochi and a creamy coffee-flavored bean paste. The dessert comes in different variations that are available in Japanese pastry shops. Usually, each coffee dafiku will include a filling... READ MORE

Habutae mochi is a traditional confectionary from Fukui – Japanese prefecture famous for its silk production. This mochi variety consists of steamed rice cake flour that is combined with sugar and syrup into a silky-smooth dough, which is th... READ MORE

This traditional treat is prepared with roasted glutinous rice that is milled into a fine powder before it's combined with peanuts, ginger, and either molasses or sugar. The mixture is continuously stirred until it develops a consistency of a stic... READ MORE

Đùi gà bó xôi is a traditional poultry dish. It's made by wrapping chicken drumsticks in sticky rice, then deep-frying them in hot oil. Other ingredients include garlic, sugar, soy sauce, oyster sauce, five-spice powder,... READ MORE

Htoe mont is a traditional dessert (mont) originating from Mandalay. This dessert is usually made with a combination of glutinous rice, raisins, cashews, desiccated coconuts, and rice flour. As the mixture cooks, it is continuously prodded, and th... READ MORE

Ansom chek, also known as num ansom chek, is a traditional sticky rice cake combined with slices of banana. The cake is steamed in banana leaves. The dessert is made with a mixture of sticky rice, coconut milk, and coconut shavings that i... READ MORE

Si htamin is a traditional dish originating from Myanmar (Burma). The dish is usually made with a combination of glutinous rice, thinly sliced onions, turmeric, oil, and salt. The onions are sautéed in oil, sprinkled with turmeric, and remo... READ MORE

Bukkumi is a traditional pan-fried type of tteok rice cake originating from South Korea. This rice cake is usually made with a combination of glutinous rice flour or sorghum flour, white mung bean paste or toasted and ground sesame seeds, sugar or... READ MORE

Khao mak is a low-alcoholic Thai dessert made with fermented rice. It is made from sticky (glutinous) rice that is soaked, rinsed, and cooked. It is then mixed with a starter (look pang), consisting of yeast and different herbs and spices... READ MORE

Nasi jaha are traditional Indonesian sticky rice cakes originating from Maluku. They're usually made with a combination of glutinous rice, regular rice, coconut milk, lemongrass, and kaffir lime leaves. The rice is steamed and mixed with coconut m... READ MORE

Kelupis is a traditional snack of both the Bisaya people and the Bruneian Malay people residing in Brunei and the Malaysian states of Sabah and Sarawak. Glutinous rice is first cooked in coconut milk that is flavored with pandan leaves, then wrapp... READ MORE

Doupi is a breakfast dish from the city of Wuhan in Hubei province. It is often sold as a street snack. Stuffed between the top and bottom layer is a filling made from rice, and usually no more than three extra ingredients - typically pork, mushro... READ MORE

Nasi kombos is a traditional rice dish originating from the Lotud community in Sabah. The dish is made with a combination of glutinous rice, coconut cream and water, salt, and grated coconut flesh. The glutinous rice is cooked in coconut water. On... READ MORE

This daifuku variety is made with chewy mochi shell that is wrapped around ume—Japanese fruit that is often called a plum, but which is more related to apricots. The plums are first coated with anko (red bean paste), and th... READ MORE

Tarakjuk is a traditional porridge originating from South Korea and dating back to the royal courts of Joseon-era Korea. The porridge is usually made with a combination of milk, glutinous rice, salt, and sugar or honey, if desired. The glutinous r... READ MORE

Mont lone yay paw, meaning round snack on the water, is a traditional sweet snack made by combining glutinous rice flour, rice flour, water, and salt. The combination is shaped into smooth balls, which are then typically filled with palm ... READ MORE