Rice cake

[1][2] Rice cakes are a common snack in the Philippines and Filipinos have created many different kinds.

Putong bigas, the most common type of puto, for instance, is traditionally paired with the savory pig's blood stew dinuguan.

Aside from these, non-dessert rice cakes eaten as accompaniment to savory meals also exist, the most widespread being the puso.

[22] Now, there are hundreds of different kinds of Korean rice cake or "tteok" eaten year round.

Rice cakes are chosen for particular occasions depending on their color and the role they play in Korea's traditional yin-yang cosmology.

A birthday cake of tteok (Korean rice cake)
Puffed rice cakes , sold commercially in North America and Europe
Num Plae Ai (ផ្លែអាយ) Khmer sticky rice balls with coconut topping
This is the Ciba Cake with Brown Sugar and roasted soybean flour
Ciba cake with Brown Sugar and roasted soybean flour
Osmanthus cake
Pumpkin Tangyuan with red bean paste and black sesame fillings
Various traditional Filipino kakanin (rice cakes)
Puto , a traditional Filipino steamed rice cake
Bibingka , a traditional Filipino rice cake baked in a clay pot
Filipino puso rice cakes, made from glutinous rice cooked in woven pouches of various designs, are eaten with savory dishes
Idli , a south Indian savory cake
Lontong , popular in Indonesia and Malaysia, made of compressed rice rolled into a banana leaf
Kue lapis , multi-layered colorful sweet glutinous rice cake
Dango , a Japanese dumpling made from rice-flour
Tteok , Korean rice cakes
Steamed Bánh bò , a sweet, chewy Vietnamese sponge cake made from rice flour
Bangladeshi style rice cake, originally known as Bhapa Pitha , eaten with molasses as a sweetener
Tahchin or Persian baked Saffron rice cake. Decorated with Barberries , Almond and Pistachio slices