rice cakes

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

Types of rice cakes by region

Types of rice cake include:

Burmese

Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).

Cambodian

* Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or "Ancestors' Day" festival. It is served either with a banana filling or pork fat strips and beans then they are wrapped with layers of banana leaf and steamed to perfection and then served.
*Num Kom is steamed sweet sticky rice flour cake filled with palm sugar, freshly grated coconut and roasted sesame seeds. It is traditionally made and eaten on Memorial day for ancestors (Bun Pchum ben/Don-ta), Visak (Buddha birthday) and especially Cambodian New Year (). It takes the shape of a pyramid to represent Buddhist pagoda towers.
*Num Krok is sticky rice cake that is mixture of rice flour, coconut milk, chopped shallots and a little salt, dipped in fish and chili sauce and sometimes palm sugar. It is made with an iron pan.
*Num Plae Ai(ផ្លែអាយ) is sticky rice balls with palm sugar on the inside and rolled in fresh coconut for a beautiful cover.
*Num Ah-Kor (នំអាកោរ) is one of the most popular Cambodian/Khmer dessert. It is a dessert that is served during Khmer New Year and festivities. It is made with rice flour and topped with fresh shaved coconut. It comes in many colors.
*Nom Chak-Kachan also known as sticky rice layer cake. It is made with sticky rice, tapioca flours, and coconut milk. It comes in a number of colors with green and yellow layers being the most popular.

Chinese

* Chongyang cake is a steamed rice flour cake, with bean or bean paste as inner layer, decorated with jujube, chestnuts, almonds, and osmanthus. It is specially made for Chongyang Festival.
* Ciba cake is made by glutinous rice pounded into paste, often molded into shapes of balls or cuboids, and usually dipped into brown sugar syrup and roasted soybean flour after being fried or steamed.
* Erkuai (), a reference to the shape of one of its common forms. Erkuai is generally stir-fried or grilled and rolled around a youtiao.
* Fa gao is a steamed cupcake-like pastry, most commonly consumed on the Chinese new year. It is made of rice flour, leavening (traditionally yeast), sugar.
* Jian dui (aka Ma tuan, or Sesame Ball) are a type of crisp and chewy hollow glutinous rice pastry often filled with red bean and coated with sesame on the outside
* Funing big cake is made with glutinous rice flour and various nuts as garnishes. It is molded into cuboid shape, steamed, and then sliced to paper-like pieces.
* Ludagun (aka Donkey Roll) is a traditional Manchu snack in China. It is a round sticky rice pastry with honey and red bean paste filling, rolled with yellow soybean flour dusted over.
* Nuomici is glutinous rice ball, filled with a sweet filling with dried coconut flakes dusted on the outside.
* Mi gao (米糕, rice cake), Nuo mi gao (糯米糕, glutinous rice cake), or Jiang mi gao (江米糕, river rice cake), is a cake that directly made with glutinous rice, added dates or longan pulp or red bean, steamed thoroughly, and cut to pieces or blocks.
** Zèng gao (甑糕, caldron cake), called as Jing gao in Shaanxi dialect, is a rice cake steamed originally with an ancient Chinese food vessel Zèng(甑), and now people use steamer to cook it. It is layered repeatedly with glutinous rice, red bean, glutinous rice, dates and raisin. It is similar to Mi gao, however originate from different regions and cooked by different cookware.
* Nian gao includes many varieties, all made from glutinous rice that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient.
* Osmanthus cake is a traditional sweet-scented Chinese pastry made with glutinous rice flour, honey sweet-scented osmanthus and rock sugar.
* Qingtuan is made of glutinous rice mixed with Chinese mugwort

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