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Or kuih (Chinese: 芋粿) – a steamed savoury cake made from pieces of taro (commonly known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli dipping sauce.
Taro cake (traditional Chinese: 芋頭糕; simplified Chinese: 芋头糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Cantonese dish made from the vegetable taro. While it is denser in texture than radish cakes , both of these savory cakes are made in similar ways, with rice flour as the main ingredient.
Cup-shaped steamed rice cakes topped with chopped preserved/salted radish. Crystal balls: 水晶包: 水晶包: shuǐjīng bāo: zhui jia bao: A steamed dessert with a variety of fillings such as yellow milk (奶黄; 奶黃; nǎihuáng; ni ng), yam paste (芋泥; yùní; or ni) or bean paste made from mung beans or azuki beans. They are similar ...
Chwee kueh in Shantou, a city in Guangdong, the historical homeland of the Teochews. Chwee kueh (Chinese: 水 粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.
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
Steamed rice cake: 蒸糯米糕 Steamed glutinous rice cake Teosa, Towsa [12] Teosa piang: Flaky pastries filled with sweet lentil paste 清明粄 (qingmingban) [11] Hakka-style sweet snack which looks like a green, flat disc 印花粄 (yìnhuābǎn) [11] Hakka-style sweet snack; white and round, with an embossed print on the top surface
PieCaken is an 8-inch round pie and cake dessert invented by Zac Young in 2015. The three layer mash-up dessert has several seasonal flavors, including: Thanksgiving. Christmas.
Because it is often characterized by a split top when cooked, it is often referred as Chinese smiling steamed cake or blooming flowers. [6] It is commonly consumed on the Chinese new year . [ 7 ] It is also eaten on other festivals, wedding, and funerals by the Hakka people.