Glutinous rice dishes

dish made from rice with milk

thumb|Rice cake or thumb|Rice cake thumb|Fresh being pounded

, also known as or , is a Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed). Onigiri traditionally have sour or salty fillings such as umeboshi (pickled Chinese plum), salted salmon, katsuobushi (smoked and fermented bonito), kombu, tarako or mentaiko (pollock roe), or takanazuke (pickled Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-ov

thumb|right|Yaki dango being prepared is a Japanese dumpling 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, which is called . The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Dango is sometimes compared with mochi, but is different in that mochi is generally made o

Zongzi (), simply zong () or translated as rice dumplings, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.

', or ' (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Daifuku is often served with green tea.

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

Chinese food

Tangyuan is a traditional Chinese dessert made of glutinous rice shaped into balls that is served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, and are often stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion () and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.

Tteok () is a general term for Korean rice cakes. They are made with steamed flour of various grains, both glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

Chinese fried pastry

Japanese cracker

Songpyeon () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period.

Vietnamese dish

Qīngtuán (), also written as tsingtuan, is a green-colored dumpling originating from Jiangnan and common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. It is usually filled with sweet red or black bean paste. The exact technique for making qingtuan is quite complicated and the grass involved is only edible in the early spring, so it is typically only available around the time of the Qingming Festival , with which the rice cake has become associated. Nowadays, qingtuan sold in most convenience stores in China are made of glutinous rice mixed with matc

Yaksik () or yakbap () is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, and sometimes cinnamon. It is traditionally eaten on Jeongwol Daeboreum (), a Korean holiday which falls on the 15th day of the 1st month of the Korean calendar (lunisolar), but also for weddings and hwangap festivities.

Cantonese leaf-wrapped dim sum

mooncake with a glutinous rice crust invented in Hong Kong, which is eaten during the Mid-Autumn Festival

Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan.

mochi wrapped in kashiwa (Japanese emperor oak, Quercus dentata) leaves

type of sweet rice cake from the Philippines

Indonesian traditional cake

rice cake originating in the Philippines

300px|thumb|Round Goheimochi is a type of mochi made in the Chubu region of central Japan, specifically in Nagano, Gifu, and Aichi prefectures. Unlike regular mochi it is coated with a type of sweet and sour sauce, usually composed of sugar, soy sauce, and mirin. The mochi is then skewered and grilled. Goheimochi is typically made in one of two shapes: Waraji is shaped like a traditional sandal and rounded mochi is served on a skewer. The mochi is usually only half-cooked so that some grains of rice remain, the rice is usually short-grain rice giving goheimochi a firmer texture compared to st

Southeast Asian sticky rice dish

Lemper () is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish, abon (meat floss) or serundeng. The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well.

Traditional Vietnamese dessert made from glutinous rice

Zunda-mochi (ずんだ餅) is a type of Japanese confectionery popular in northeastern Japan. It is sometimes translated as "green soybean rice cake." It generally consists of a round cake of short-grained glutinous rice with sweetened mashed soybean paste on top. In some varieties, the green soybean paste entirely covers the white rice cake. In all cases, immature soybeans known as edamame are used. A closely related product is "kurumi-mochi", which uses walnuts instead of soybeans.

Pinaltok or bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves. This is usually and traditionally eaten hot while others prefer eating them cold after refrigeration.

Thai dessert

Southeast Asian dessert

Chháu-á-kóe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Gnaphalium affine or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color. The kuih is found in Fujian, Hakka, and Taiwanese cuisine.

thumb|Opened kalamay inside the coconut shell Kalamay (also spelled calamay, literally 'sugar') is a sticky sweet that is known in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai.

Vietnamese dish

thumb|Chaltteok Chapssal-tteok (; ), also called chaltteok (, ), is a tteok, or Korean rice cake, made of glutinous rice.

Bupyeon () is a type of steamed tteok (rice cake) used in traditional Korean weddings. It is a local specialty of Miryang, South Gyeongsang Province.

Traditional Assamese and Bengali rice cake

Kelupis (which literally translates as 'glutinous rice rolls' in English) is a traditional kuih for the Lun Bawang, Bruneian Malay people in the country of Brunei and in the states of Sabah and Sarawak in Malaysia. It is also a traditional snack for the Bisaya people, while for the Lun Bawang/Lundayeh people, the confection is made in large batches especially during a traditional wedding ceremony.

Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples.

Taiwanese rice dish

Gyeongdan () or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan (, "sorghum ball cake"). The name chapssalgyeongdan (, "glutinous rice ball cake") may also be used, but chapssal can be, and usually is, omitted.

Lepet (Javanese), Leupeut (Sundanese), or Lepat (Indonesian) is a type of steamed sticky rice dumpling snack found among peoples throughout Java (Javanese and Sundanese), Sumatra and the Malay Peninsula (Malay). The pudding is packed inside a janur (young coconut leaf) or palm leaf. It is similar to lontong, but with a stickier texture and richer flavor due to the use of coconut milk and peanuts.

Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar. They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped.

Chinese rice dish

type of rice cake native in the Eastern Visayas, Philippines

Paelya () or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).

cantonese rice flour ball dessert

Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions, such as bilo-bilo. Among the Visayan people, the dish is traditionally served on Good Friday of Holy Week.