1. Ketupat – Java, Indonesia
Ketupat are traditional Asian rice cakes that are produced and served in woven containers made of palm, coconut, or pandan leaves. Although they come in a variety of shapes and sizes, the most frequent is the cube-shaped ketupat, which looks like a miniature woven basket.
When the pouch is finished, the rice is firmly sealed inside, and the entire packet is boiled in water or a blend of coconut milk and water. The cakes must be refrigerated after boiling, and because of their particular texture, they may easily be sliced into slices.
2. Bánh bèo – Vietnam
Bánh bèo is a popular Vietnamese steamed cake made with rice flour, fish sauce with green chili peppers, and either shrimp or pork as the main ingredient. Noodles, roasted peanuts, or fried onions can also be added to the cake to enhance the flavor.
In addition to savory cakes, sweet ones are nearly solely offered in Hội An. Bánh bèo is traditionally consumed from a porcelain bowl using a bamboo spoon. Some people call it the Vietnamese equivalent of tapas, and it’s said that the most significant feature of a good bánh bèo is an indentation in the center that holds the rich, savory stuffings.
3. Xôi- Vietnam
Xôi is one of Vietnam’s favorite cuisines, with as many variations as one can conceive. It can be found everywhere from roadside vendors to traditional and upmarket restaurants. These meals, which are constructed with a base of steamed sticky rice, can be made salty (xôi mặn) or sweet (xôi ngọt).
Although many hilly areas of northern Vietnam eat xôi as a major dish, they are typically served in a banana leaf and are most commonly enjoyed as an inexpensive and delicious on-the-go morning meal, a mid-day snack, or a dessert.
4. Mohinga – Burma, Myanmar
Mohinga is an essential part of Burmese cuisine, and is traditionally served for breakfast by street hawkers and stalls. The meal is basically rice vermicelli served in a rich broth of chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish, and garnished with lime, cilantro, dried chilies, boiled egg, and sometimes fried fritters.
5. Arroz Caldo – Philippines
Arroz Caldo is a hearty favorite all over the Philippines. Plain rice porridge is called “goto” in Tagalog, but Arroz caldo is extra special. The rice is cooked with the chicken, onions, garlic, and lots of ginger. It is usually served with a boiled egg, chopped spring onions, toasted garlic, and a squeeze of calamansi, a native lime.
According to seasia.co and jsis.washington.edu