page_title: List of steamed foods
section_title: Steamed foods
hierarchical_section_title: List of steamed foods / Steamed foods
caption_attribution_description: English: Nasi Tim Ayam (Steamed Chicken Rice) is a Chinese Indonesian dish, popular for breakfast. This hot food is also known as one of the comfort food for Chinese Indonesian. The chicken, mushroom and hard boiled egg were seasoned in garlic and soy sauce and put into tin bowl filled with rice and steamed until it cooked and ready to served. usually served with light chicken broth soup with chopped green onions, with additional cucumber and small green chili pickles.Bahasa Indonesia: Nasi Tim Ayam adalah masakan khas Tionghoa Indonesia yang lazim menjadi hidangan sarapan. Hidangan panas ini adalah salah satu makanan kenyamanan bagi warga Tionghoa Indonesia. Ayam, jamur, dan telur rebus yang telah dibumbui kecap asin dan bawang putih diletakkan di dalam mangkuk logam (kaleng, baja tahan karat atau aluminium) lalu diisi nasi kemudian dikukus hingga matang dan panas. Hidangan ini biasanya dibiarkan di dalam kukusan agar tetap panas, dan dicetak ke atas piring disajikan panas-panas begitu ada pesanan. Biasanya disajiikan dengan kuah kaldu ayam dicampur irisan daun bawang, ditambah acar mentimun dan cabe rawit.
context_page_description: This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
context_section_description: 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. 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 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
  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, and the Riau Province of Indonesia.
  Pitha – some varieties are steamed
  Enduri Pitha
  Manda Pitha
  Tekeli pitha
  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.
  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
caption: Nasi tim in Jakarta, Indonesia
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