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A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla (optional). Kutsinta. Tagalog. Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut. Latik.
Mixed rice and meat dish, a variant of pilaf. Akki rotti. India. "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India. Albaloo polo. Iran. Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh. American fried rice (Thai) Thailand.
The SEA V.League, formerly known as ASEAN Grand Prix, was first held in 2019 and featured four nations: Indonesia, the Philippines, Thailand, and Vietnam.As of 2023, some other nations in Southeast Asia beside the aforementioned ones expressed their interest in participating in the tournament.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice.
Paelya. Paelya (Tagalog: [pɐˈʔɛːl.jɐ]) 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 ...
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 ...
Pinipig is a flattened rice ingredient from the Philippines. It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Filipino cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes. [1][2][3]
Fujian and Teochew cuisine, rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or even "dry" (without soup) with added ingredients and condiments. As the term 米粉 (mifen) literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name.