worldcuisines/food-kb-v1.1 huggingface dataset:
Teurgoule
Category: rice, dessert (rice pudding)
Cuisine: French
Associated cuisines: French
Area: Normandy
Countries: France
Region: Western Europe
Other names: br - Breton: Teurgoule
eo - Esperanto: Teurgoule
fr - French: Teurgoule
he - Hebrew: טרגוי
nrf - Norman: Teurgoule
oc - Occitan: Teurgoule
ru - Russian: Тергуль
sq - Albanian: Teurgoule
uk - Ukrainian: Тергуль

The dish consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the dish.
Thalassery biryani
Category: rice, chicken (mixed rice)
Cuisine: Indian
Associated cuisines: Indian
Area: Kerala
Countries: India
Region: Southern Asia
Other names: bn - Bangla: তালসেরি রন্ধনশৈলী
id - Indonesian: Hidangan Thalassery
jv - Javanese: Olahan Thalassery

The dish is a rice-based dish blended with spices and chicken.
Thingyan rice
Category: rice (mixed rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: jv - Javanese: Sega Thingyan
mnw - Mon: ပုင်အတး
my - Burmese: သင်္ကြန်ထမင်း
vi - Vietnamese: Cơm Thingyan

The dish is infused with water and commonly served with a salad of cured salted fish, which is blanched and fried with onions, along with sour mango or marian plum. The dish is then garnished with roasted chili peppers.
Tinapayan
Category: rice (fermented rice)
Cuisine: Filipino
Associated cuisines: Manguindanaon
Area: Manguindanao
Countries: Philippines
Region: South Eastern Asia

The dish consists of tapay (fermented cooked rice) and dried fish.
Tinutuan
Category: rice (porridge)
Cuisine: Indonesian
Associated cuisines: Minahasan
Area: Minahasa
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Tinutuan
hy - Armenian: Տինուտուան
id - Indonesian: Tinutuan
jv - Javanese: Tinutuan
ru - Russian: Тинутуан
th - Thai: ตีนูตูวัน

The dish is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp. It is then mixed with corn kernels and various leafy Vegetable such as gedi, kangkung, kemangi, melinjo, and bayam. Finally, it is served with many toppings that may include fried shallots, fried tofu, spring onions, leeks, coriander, chili, and condiments like sambal, dabu-dabu, and a smoked or salted fish, usually skipjack tuna, anchovies, or nike
Tube rice pudding
Category: rice (glutinous rice)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: Taiwan
Region: Eastern Asia
Other names: ja - Japanese: 筒仔米糕
ko - Korean: 퉁즈미가오
nan - Minnan: Tâng-á-bí-ko
zh - Chinese: 筒仔米糕

The dish consists of a stir-fried glutinous rice mixture that is seasoned and steamed in a bamboo tube. This dish is a cylindrical shape caused by the steaming process in a tube.
Tupig
Category: snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Pangasinan, Tarlac, Ilocos
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Tupig

The dish is made from fermented soaked glutinous rice mixed with coconut milk, sugar, and coconut strips. It is wrapped into a cylindrical form in banana leaves and baked directly into charchoal.
Waakye
Category: rice (mixed rice)
Cuisine: Ghanaian
Associated cuisines: Ghanaian
Area: North Ghana, Zongo
Countries: Ghana
Region: Western Africa
Other names: dag - Dagbani: Waakye
ee - Ewe: Waakye
fr - French: Waakye
ha - Hausa: Waakye
jv - Javanese: Waakye
ko - Korean: 와체
sh - Serbo-Croatian: Waakye
tw - Twi: Waakye
zh - Chinese: 瓦切

The dish is a cooked rice and beans covered with leaf sheaths.
Xôi
Category: rice (mixed rice)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: cs - Czech: Xôi
de - German: Xôi
es - Spanish: Xôi
fr - French: Xôi
jv - Javanese: Xôi
ko - Korean: 쏘이
vi - Vietnamese: Xôi

The dish is a savory glutinous rice covered with eggs and Vegetable.
Yakimochi
Category: rice (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Yakimochi
he - Hebrew: יאקימוצ'י
id - Indonesian: Yakimochi
sq - Albanian: Yakimochi
sv - Swedish: Yakimochi

The dish is is grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill, but in modern times a gas grill can be used. During the time of the Autumn Moon, it is traditional to eat this dish while sipping sake and enjoying the view of the full moon.
Zarda
Category: rice, dessert (mixed rice)
Cuisine: Pakistani, Indian, Bangladeshi
Associated cuisines: Pakistani, Indian, Bangladeshi, Mughal Empire
Area: Indian subcontinent
Countries: Pakistan, India, Bangladesh
Region: Southern Asia
Other names: bn - Bangla: জর্দা
hi - Hindi: ज़ारदा
jv - Javanese: Zarda
kk - Kazakh: Зарда
kn - Kannada: ಜ಼ರ್ದಾ
pa - Punjabi: ਜ਼ਰਦਾ
ru - Russian: Зарда
uk - Ukrainian: Зарда
ur - Urdu: زردہ

The dish is a traditional boiled sweet rice dish. It is made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds.
Jeera bhaat
Category: rice (mixed rice)
Cuisine: Indian
Associated cuisines: Indian
Area: Indian subcontinent
Countries: India
Region: Southern Asia
Other names: bn - Bangla: জিরা ভাত
en-simple - Simple English: Jeera rice
hi - Hindi: जीरा राइस
kn - Kannada: ಜೀರಾ ರೈಸ್
mai - Maithili: जीरा राइस

The dish consisting of rice and cumin seeds.The ingredients used are rice, cumin seeds, vegetable oil, onions, salt and coriander leaves.
Zosui
Category: rice (rice soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: زوسوي
ca - Catalan: Zosui
es - Spanish: Zosui
fa - Persian: زوسویی
it - Italian: Zosui
ja - Japanese: 雑炊
jv - Javanese: Zosui
pa - Punjabi: ਜੋਸੁਈ
pt - Portuguese: Zosui
th - Thai: โซซูอิ
tr - Turkish: Zōsui
uk - Ukrainian: Дзоусуі
vi - Vietnamese: Zōsui
yue - Cantonese: 日式燴飯

The dish is a mild and thin rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and Vegetable.
Bánh tét
Category: snack (rice cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh tét
jv - Javanese: Bánh tét
vi - Vietnamese: Bánh tét

The dish is a savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling, then boiled. After cooking, the banana leaf is removed, and the cake is sliced into wheel-shaped servings.
Ciba cake
Category: snack (rice cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Southern China, Chongqing, Guangdong
Countries: China
Region: Eastern Asia
Other names: id - Indonesian: Chipa
jv - Javanese: Ciba
zh - Chinese: 糍粑

The dish is made of glutinous rice pounded into paste and is often fried or steamed before being served. It is often molded into shapes of balls or cuboids.
Fa gao
Category: pastry (cake, rice flour)
Cuisine: Chinese
Associated cuisines: Cantonese
Area: China
Countries: China
Region: Eastern Asia
Other names: id - Indonesian: Fa gao
jv - Javanese: Fa gao
ru - Russian: Фа гао
th - Thai: ขนมถ้วยฟู
yue - Cantonese: 大發糕
zh - Chinese: 發粿

The dish is a  steamed, cupcake-like pastry and is often characterized by a split top when cooked.
Jian dui
Category: pastry (rice flour)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China, Xi'an, Tang Dynasty
Countries: China
Region: Eastern Asia
Other names: de - German: Onde onde
es - Spanish: Jin deui
ext - Extremaduran: Jian dui
fr - French: Jian dui
id - Indonesian: Onde-onde
ja - Japanese: 芝麻球
jv - Javanese: Ondhé-ondhé
km - Khmer: នំក្រូច
ko - Korean: 참깨볼
ml - Malayalam: എള്ളുണ്ട
ms - Malay: Bebola bijan
pa - Punjabi: ਜੀਆਨ ਦੁਈ
pl - Polish: Jian dui
su - Sundanese: Ondé
ta - Tamil: எள்ளுருண்டை
th - Thai: เจียนตุย
yue - Cantonese: 煎堆
zh - Chinese: 芝麻球

The dish is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively, sweet black bean paste, or red bean paste.
Funing big cake
Category: cake (tea cake, fried cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Jiangsu, Funing County
Countries: China
Region: Eastern Asia

The dish traditionally use sticky rice, white sugar, and refined lard as  raw materials. Sometimes the dish also contains pine nuts, walnuts, or other ingredients as garnishes.
Lüdagun
Category: pastry (sticky rice)
Cuisine: Chinese
Associated cuisines: Manchu
Area: Beijing
Countries: China
Region: Eastern Asia
Other names: it - Italian: Ludagun
ru - Russian: Лудагунь
uz - Uzbek: Ludagun
zh - Chinese: 驴打滚

The dish is made with sticky rice and red bean paste, with yellow soybean flour sprinkled on top.
Lo mai chi
Category: pastry (rice flour)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Nuomici
fr - French: Perle de coco
gan - Gan: 蔴糍
id - Indonesian: Lo mai chi
ja - Japanese: ノーミーチ
ko - Korean: 노마이치
nb - Norwegian Bokmål: Nuomici
nl - Dutch: Lo mai chi
szy - Sakizaya: tunuz
uk - Ukrainian: Нуоміці
vi - Vietnamese: Bánh bao chỉ
yue - Cantonese: 糯米糍
zh - Chinese: 糯米糍

The dish can be dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.
Osmanthus cake
Category: pastry (cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: vi - Vietnamese: Bánh quế hoa
zh - Chinese: 桂花糕

The dish is made with glutinous rice flour, honey, sweet-scented osmanthus and rock sugar. It has crystal clear, sweet, and soft waxy characteristics.
Qingtuan
Category: dumpling (bean dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Jiangnan
Countries: China
Region: Eastern Asia
Other names: eo - Esperanto: Qingtuan
fr - French: Qingtuan
jv - Javanese: Qingtuan
lzh - Literary Chinese: 青糰
nb - Norwegian Bokmål: Qingtuan
pt - Portuguese: Qingtuan
uk - Ukrainian: Чгау а кое
wuu - Wu: 青团子
yue - Cantonese: 青糰
zh - Chinese: 青糰

The dish is made of glutinous rice mixed with matcha, with a wider variety of fillings, such as rousong or salted egg yolk.
Song gao
Category: snack, cake (bean cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Shanghai
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Song gao
ko - Korean: 쑹가오
mk - Macedonian: Сонг гао
wuu - Wu: 松糕（上海）
zh - Chinese: 上海松糕

The dish composed of rice flour, sugar, and water, with beans embedded throughout the cake. Giant pink-colored beans with a diameter of about 1 inch (25 mm) are embedded on top of the cake; conventional sized beans are embedded inside the cake. The dish also has a red bean paste filling. This dish is steamed, as a large round cake and is then partitioned into sections for eating.
White sugar sponge cake
Category: cake (sponge cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Foshan
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Pastel de azúcar blanco
fr - French: Bái táng gāo
id - Indonesian: Kue spons gula putih
jv - Javanese: Bolu gula putih
ko - Korean: 박통고우
yue - Cantonese: 白糖糕
zh - Chinese: 倫教糕

The dish is white in color, with a spongy and soft consistency. The taste is sweet, and sometimes has a slightly sour taste due to fermentation of the batter prior to cooking.
Kozhukkatta
Category: dessert, dumpling (rice dumpling)
Cuisine: Indian, Sri Lankan
Associated cuisines: South Indian
Area: Kerala, Tamil Nadu
Countries: India, Sri Lanka
Region: Southern Asia
Other names: bn - Bangla: কোজুক্কাত্তাই
es - Spanish: Kozhakkattai
fr - French: Kozhakkattai
id - Indonesian: Kozhukkatta
it - Italian: Kozhukkatta
jv - Javanese: Kozhukkatta
ml - Malayalam: കൊഴുക്കട്ട
pa - Punjabi: ਕੋਜ਼ਹੂਕੱਤਾ
ta - Tamil: கொழுக்கட்டை
uk - Ukrainian: Кожуккаттай

The dish is made from rice flour, with a filling of grated coconut, jaggery, or jackfruit jam. Although usually sweet, can sometimes be stuffed with a savory filling.
Klepon
Category: snack (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian, Bruneian, Malaysian, Singaporean
Area: Java, Sulawesi
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Klepon
bjn - Banjar: Kalalapun
es - Spanish: Klepon
fr - French: Klepon
id - Indonesian: Klepon
jv - Javanese: Klepon
min - Minangkabau: Onde onde
ms - Malay: Onde-onde
nl - Dutch: Klepon
su - Sundanese: Klepon
zh - Chinese: 椰絲球

The dish is a boiled rice cake filled with liquid palm sugar and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca and a paste made from the leaves of the pandan or dracaena plants (daun suji) — whose leaves are used widely in Southeast Asian cooking — giving the dough its green colour.
Kue lapis
Category: dessert (rice flour pudding)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Lapis
bjn - Banjar: Wadai lapis
fr - French: Kue lapis
id - Indonesian: Kue lapis
jv - Javanese: Kuwé lapis
ms - Malay: Kuih lapis
nl - Dutch: Kue lapis
su - Sundanese: Kuéh lapis
th - Thai: กูเวลาปิซ
uk - Ukrainian: Куе лапіс

The dish usually consists of two alternating coloured layers, thus the name of the cake. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring. Popular food colouring includes green-coloured pandan and red frozen food colouring. This cake is steamed gradually, and layers are subsequently added in alternating order to avoid different colours mixing together. This method will create layered pudding-cake.
Lupis
Category: dessert (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Lukis
bjn - Banjar: Lupis
es - Spanish: Lupis
id - Indonesian: Lupis
jv - Javanese: Lupis
mad - Madurese: Lopès

The dish is a sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. It is usually eaten with thick palm sugar syrup and with shredded coconut toppings.
Nagasari
Category: snack (rice cake)
Cuisine: Indonesian
Associated cuisines: Javanese
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Sumping
es - Spanish: Nagasari
fr - French: Nagasari
id - Indonesian: Nagasari
jv - Javanese: Nagasari
ms - Malay: Nagasari
nl - Dutch: Nagasari
su - Sundanese: Nagasari
ta - Tamil: நாகசரி
th - Thai: นากาซารี

The dish is made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves.
Kue putu
Category: dessert, snack (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: East Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Kue putu
jv - Javanese: Puthu
min - Minangkabau: Kue putu
ms - Malay: Putu buluh
nb - Norwegian Bokmål: Kue putu
su - Sundanese: Putu

The dish is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes (hence the name), and served with desiccated coconut.
Senbei
Category: snack (rice cracker)
Cuisine: Japanese
Associated cuisines: Japanese, Chinese
Area: Japan, China
Countries: Japan, China
Region: Eastern Asia
Other names: az - Azerbaijani: Senbey
da - Danish: Sembei
de - German: Senbei
eo - Esperanto: Sembejo
es - Spanish: Senbei
fa - Persian: سنبی
fr - French: Senbei
id - Indonesian: Senbei
it - Italian: Senbei
ja - Japanese: 煎餅
jv - Javanese: Senbei
ko - Korean: 센베이
ms - Malay: Senbei
nl - Dutch: Japanse zoutjes
pt - Portuguese: Sembei
ru - Russian: Сэмбэй
th - Thai: เซ็มเบ
tr - Turkish: Senbei
uk - Ukrainian: Сембей
zh - Chinese: 煎餅

The dish is a rice cracker. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. This dish is often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.
Dango
Category: dessert, snack (rice dumpling)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: دانغو
ca - Catalan: Dango
da - Danish: Dango
de - German: Dango
en-simple - Simple English: Dango
eo - Esperanto: Dango
es - Spanish: Dango
fa - Persian: دانگو
fi - Finnish: Dango
fr - French: Dango
gd - Scottish Gaelic: Dango
gl - Galician: Dango
he - Hebrew: דנגו
hy - Armenian: Դանգո
id - Indonesian: Dango
it - Italian: Dango
ja - Japanese: 団子
jv - Javanese: Dango
ko - Korean: 당고
ms - Malay: Dango
nl - Dutch: Dango
pl - Polish: Dango
pt - Portuguese: Dango
ro - Romanian: Dango
ru - Russian: Данго
sq - Albanian: Dango
sv - Swedish: Dango
th - Thai: ดังโงะ
tr - Turkish: Dango
uk - Ukrainian: Данґо
uz - Uzbek: Dango
vi - Vietnamese: Dango
yue - Cantonese: 小丸子
zh - Chinese: 糰子

The dish is made with regular rice flour and glutinous rice flour. They are usually made in round shapes, and three to five pieces are served on a skewer.
Siru-tteok
Category: snack, cake (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Siruttok
fr - French: Sirutteok
it - Italian: Sirutteok
jv - Javanese: Siru-tteok
ko - Korean: 시루떡
tr - Turkish: Siru-tteok

The dish is a steamed rice cake made with red bean and rice.
Injeolmi
Category: snack, cake (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Incholmi
id - Indonesian: Injeolmi
jv - Javanese: Injeolmi
ko - Korean: 인절미
pl - Polish: Injeolmi
vi - Vietnamese: Injeolmi

The dish is made by steaming glutinous rice flour, which is shaped into small pieces and covered with dried beans or black sesame.
Songpyeon
Category: snack, cake (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: bn - Bangla: সংপিয়ন
de - German: Songpyeon
es - Spanish: Songpyon
fr - French: Songpyeon
hy - Armenian: Սոնփհյոն
id - Indonesian: Songpyeon
it - Italian: Songpyeon
ja - Japanese: ソンピョン
jv - Javanese: Songpyeon
ko - Korean: 송편
nb - Norwegian Bokmål: Songpyeon
nl - Dutch: Songpyeon
ru - Russian: Сонпхён
uk - Ukrainian: Сонгп'єн
vi - Vietnamese: Songpyeon
zh - Chinese: 松片

The dish is made of rice powder with shape resembles a half moon and contains sweet fillings such as soybeans, cowpeas, chestnuts, red beans, or honey.
Bupyeon
Category: snack, cake (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Gyeongsang
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Pupyon
ko - Korean: 부편
tr - Turkish: Bupyeon

The dish is made of rice flour kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean, cinnamon, and honey.
Hwajeon
Category: snack, cake (rice cake, flower cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: az - Azerbaijani: Xvadjon
de - German: Hwajeon
es - Spanish: Hwachon
fr - French: Hwajeon
hy - Armenian: Հվաջոն
id - Indonesian: Hwajeon
it - Italian: Hwajeon
ko - Korean: 화전
pt - Portuguese: Hwajeon
ru - Russian: Хваджон
tr - Turkish: Hwajeon
uk - Ukrainian: Хваджон
zh - Chinese: 花煎

The dish is a pan-fried rice cake covered with edible petals.
Tteokguk
Category: soup, rice (rice cake soup)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: de - German: Tteokguk
en-simple - Simple English: Tteokguk
es - Spanish: Tteokguk
fr - French: Tteokguk
hu - Hungarian: Ttokkuk
id - Indonesian: Tteokguk
it - Italian: Tteokguk
ja - Japanese: トックク
jv - Javanese: Tteokguk
ko - Korean: 떡국
ms - Malay: Tteokguk
nl - Dutch: Tteok guk
pl - Polish: Tteokguk
ru - Russian: Ттоккук
tl - Tagalog: Tteokguk
tr - Turkish: Tteokguk
uk - Ukrainian: Ттоккук
vi - Vietnamese: Tteokguk
zh - Chinese: 韓式年糕湯

The dish is a soup with thinly sliced rice cake usually garnished with cooked eggs, marinated meat, gim, and sesame oil.
Bánh bèo
Category: cake (water fern cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Huế
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh bèo
fr - French: Bánh bèo
jv - Javanese: Bánh bèo
vi - Vietnamese: Bánh bèo

The dish is made of rice flour and tapioca flour with rice cake, dried shrimps, crispy pork skin, scallion oil, and dipping sauce.
Bánh đúc
Category: cake (cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese, Thai, Cambodian
Area: Trat, Southeast Asia
Countries: Vietnam, Thailand, Cambodia
Region: South Eastern Asia
Other names: es - Spanish: Bánh đúc
jv - Javanese: Bánh đúc
th - Thai: บั๊ญดุ๊ก
vi - Vietnamese: Bánh đúc

The dish is a white or green rice cake made from rice flour or corn flour with soft texture. They also often accomponied with ground pork, ground shrimp, fired onions, sesame seeds, salts, peanuts, and sauces.
Nian gao
Category: cake (rice cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Mainland China, Hong Kong, Macau, Taiwan, Singapore, Malaysia, Cambodia, Indonesia, Myanmar, Philippines, Thailand, Vietnam, Sri Lanka
Countries: China, Hong Kong, Macau, Taiwan, Singapore, Malaysia, Cambodia, Indonesia, Myanmar, Philippines, Thailand, Vietnam, Sri Lanka
Region: South Eastern Asia
Other names: ar - Tiếng Ả Rập: نيان غاو
bjn - Tiếng Banjar: Wadai karanjang
ca - Tiếng Catalan: Nian gao
cdo - Mindong: Diĕng-guōi
ceb - Tiếng Cebuano: Tikoy
de - Tiếng Đức: Niangao
en - English: Nian gao
es - Tiếng Tây Ban Nha: Nian gao
fa - Tiếng Ba Tư: نیان گائو
fr - Tiếng Pháp: Nian gao
id - Tiếng Indonesia: Kue keranjang
it - Tiếng Italy: Nian gao
ja - Tiếng Nhật: 年糕
jv - Tiếng Java: Kuwé kranjang
ko - Tiếng Hàn: 녠가오
ms - Tiếng Mã Lai: Kuih bakul
nan - Tiếng Mân Nam: Tiⁿ-koé
nb - Tiếng Na Uy (Bokmål): Niangao
nl - Tiếng Hà Lan: Niangao
ru - Tiếng Nga: Няньгао
th - Tiếng Thái: ขนมเข่ง
tl - Tiếng Tagalog: Tikoy
tr - Tiếng Thổ Nhĩ Kỳ: Nian gao
vi - Vietnamese: Bánh tổ
wuu - Tiếng Ngô: 年糕
yue - Tiếng Quảng Đông: 年糕
za - Tiếng Choang: Nienzgau
zh - Tiếng Trung: 年糕

The dish is made from glutinus irce flour with sticky sweet texture with brown color.
Chwee kueh
Category: rice (rice cake)
Cuisine: Teochew
Associated cuisines: Singaporean, Chinese
Area: Guangdong
Countries: China, Singapore
Region: South Eastern Asia
Other names: es - Spanish: Chwee kueh
fr - French: Chwee kueh
jv - Javanese: Chwee kueh
th - Thai: จุ๊ยก๊วย
vi - Vietnamese: Bánh gạo nước
zh - Chinese: 水粿

This is a steamed rice cake dish is served with preserved radish.
Rijstevlaai
Category: rice (grain pudding)
Cuisine: Dutch, Belgian, German
Associated cuisines: Dutch, Belgian, German
Area: Netherlands, Belgium, Germany
Countries: Netherlands, Belgium, Germany
Region: Western Europe
Other names: de - German: Fladen
es - Spanish: Tarta de arroz
fr - French: Tarte au riz
jv - Javanese: Rijstevlaai
ksh - Colognian: Riesflam
nl - Dutch: Rijstevlaai
pt - Portuguese: Rijstevlaai
sq - Albanian: Rijstevlaai
th - Thai: ไรส์เตฟลาย

The dish is a pie with a filling based on rice pudding.