Yomari

String Hoppers, or Idiyappam, are delicate steamed rice flour noodles traditionally served in Sri Lanka as a breakfast or dinner staple. They are often accompanied by coconut sambol, curry, or dhal, highlighting their versatility and cultural significance in Sri Lankan cuisine.

Buuz are traditional Mongolian steamed dumplings filled with minced meat, typically mutton or beef, flavored with garlic and onions. They are a staple during the Lunar New Year celebration and represent Mongolian pastoral culture and hospitality.

Puttu is a traditional steamed rice cake from South India, particularly Kerala and Tamil Nadu, characterized by its cylindrical shape and fluffy texture. It is typically enjoyed as a breakfast dish and pairs well with coconut and various savory sides, reflecting the region's reliance on rice and coconut.

Haemul pajeon is a savory Korean pancake made with a batter of wheat flour, eggs, and green onions, generously filled with various seafood. It is crispy on the edges and soft inside, often enjoyed as a comforting dish during rainy days and commonly paired with makgeolli, a traditional rice wine. This dish highlights the Korean love for fresh seafood and green onions, blending textures and flavors in a popular communal eating style.

Puto is a traditional Filipino steamed rice cake that is soft, slightly sweet, and often enjoyed as a snack or paired with savory dishes like dinuguan. It holds cultural significance as a festive and everyday food, commonly served during celebrations and gatherings across the Philippines.

Banh Cuon is a delicate Vietnamese dish of thin steamed rice rolls filled with seasoned ground pork and mushrooms, served with fresh herbs and a side of fish sauce. It is a popular breakfast item in Northern Vietnam, known for its soft texture and subtle savory flavors.