18 Flavorful Bamboo Steamer Recipes Healthy

Looking for healthy, delicious meals that come together in a flash? Your bamboo steamer is about to become your new kitchen bestie! From vibrant veggie-packed dumplings to tender ginger-soy salmon, these 18 flavorful recipes prove that steaming isn't just easy—it's a game-changer for weeknight dinners. Get ready to lighten up your meals without sacrificing taste. Let's steam things up!

Steamed Ginger Soy Salmon

This tender, flaky salmon gets a punch of umami from a simple ginger-soy glaze, and steaming keeps it irresistibly moist.

Ingredients

• 4 (6-oz) salmon fillets, skin-on
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 scallions, thinly sliced (for garnish)

Instructions

1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp ginger, 2 cloves garlic, 1 tbsp rice vinegar, and 1 tsp sesame oil.
2. Arrange salmon fillets in a heatproof dish that fits inside your steamer basket. Pour the sauce evenly over the salmon.
3. Bring 1 inch of water to a boil in a pot or wok. Place the dish in the steamer basket, cover, and steam over medium-high heat for 8–10 minutes, or until salmon flakes easily with a fork.
4. Garnish with scallions and spoon extra glaze from the dish over the top before serving.

The gentle steam infuses the salmon with the glaze’s bold flavors while keeping the center buttery-soft—no dry fish here!

Tip: For extra depth, let the salmon marinate in the sauce for 15 minutes before steaming.

Chinese Sticky Rice with Bamboo Steamer

This fragrant, slightly sweet sticky rice is a classic dim sum favorite—steaming it in a bamboo basket gives it an earthy aroma you can’t get from a regular pot.

Ingredients

• 2 cups glutinous rice (also called sweet rice)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 Chinese sausages (lap cheong), thinly sliced
• 4 dried shiitake mushrooms, soaked and diced
• 1/4 cup diced scallions

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak in water for 4 hours (or overnight). Drain well.
2. In a bowl, mix the rice with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp white pepper until evenly coated.
3. Fold in the Chinese sausages, shiitake mushrooms, and scallions.
4. Line a bamboo steamer with parchment paper (or cabbage leaves for extra aroma). Spread the rice mixture evenly inside.
5. Steam over boiling water for 30 minutes, or until the rice is tender and glossy. Fluff with a fork before serving.

The bamboo steamer infuses the rice with a subtle woody fragrance, while the sausages and mushrooms add savory depth—no single ingredient overpowers the dish.

Tip: If you don’t have a bamboo steamer, a metal steamer basket works, but wrap the lid with a kitchen towel to catch condensation.

Dim Sum Shrimp Dumplings

These delicate dim sum shrimp dumplings (har gow) are a restaurant favorite, but with a little patience, you can recreate their translucent, chewy wrappers and juicy filling at home.

• For the dough: 1 cup wheat starch, 1/4 cup tapioca starch, 1/2 tsp salt, 3/4 cup boiling water, 1 tsp vegetable oil
• For the filling: 8 oz raw shrimp (peeled, deveined, finely chopped), 2 tbsp bamboo shoots (finely diced), 1 tbsp cornstarch, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, 1/4 tsp salt

1. Make the dough: In a bowl, whisk together wheat starch, tapioca starch, and 1/2 tsp salt. Pour in 3/4 cup boiling water and 1 tsp vegetable oil, stirring with a fork until a shaggy dough forms. Knead for 2 minutes until smooth, then cover with a damp towel.
2. Prepare filling: In another bowl, combine shrimp, bamboo shoots, 1 tbsp cornstarch, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper, and 1/4 tsp salt. Mix until sticky and well combined.
3. Shape dumplings: Roll dough into a 12-inch log, cut into 12 pieces, and flatten each into a 3-inch circle. Spoon 1 tbsp filling into the center, pleat edges to seal, and place on a parchment-lined steamer basket.
4. Steam: Bring 1 inch of water to a boil in a wok or pot. Steam dumplings over high heat for 8 minutes until wrappers turn translucent and shrimp turns pink.

The magic of these dumplings lies in their delicate, slightly chewy wrappers—achieved by the unique wheat-tapioca starch combo. Serve with chili oil or soy sauce for dipping.

Tip: Keep unused dough covered to prevent drying while shaping. If edges crack, dab with water to reseal.

Steamed Vegetable Medley with Garlic Sauce

This vibrant veggie dish is a breeze to throw together, letting the natural sweetness of fresh produce shine under a savory garlic drizzle.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 large carrot, sliced into 1/4-inch rounds
• 1 red bell pepper, cut into 1-inch strips
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp water

Instructions

1. Fill a pot with 1 inch of water and bring to a boil. Place a steamer basket inside, then add broccoli, cauliflower, carrot, and bell pepper. Cover and steam for 5–7 minutes until crisp-tender.
2. Meanwhile, whisk together minced garlic, soy sauce (2 tbsp), rice vinegar (1 tbsp), honey (1 tsp), sesame oil (1 tsp), red pepper flakes (if using), and water (1 tbsp) in a small bowl.
3. Transfer steamed vegetables to a serving dish and drizzle immediately with the garlic sauce, tossing gently to coat.

The sauce’s punchy umami clings to every nook of the veggies, turning simple steamed greens into something seriously addictive.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Pork and Shrimp Siu Mai

These juicy, open-topped dumplings are a dim sum favorite—packed with savory pork, sweet shrimp, and a hint of sesame oil for that irresistible umami punch.

Ingredients

• ½ lb ground pork
• ½ lb raw shrimp, peeled, deveined, and finely chopped
• ¼ cup finely diced shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• ½ tsp grated ginger
• 1 green onion, finely sliced
• 20 round wonton wrappers
• Thin carrot slices (for garnish, optional)

Instructions

1. Mix the filling: In a bowl, combine ground pork, shrimp, mushrooms, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, ½ tsp ginger, and green onions. Stir vigorously for 2 minutes until sticky.
2. Assemble: Hold a wonton wrapper in your palm. Spoon 1 tbsp filling into the center, then gently gather the edges around the filling, leaving the top exposed. Press a carrot slice on top if using.
3. Steam: Line a steamer basket with parchment (poke holes). Arrange siu mai 1 inch apart. Steam over boiling water for 10 minutes until pork is cooked through.

The magic? The shrimp keeps the filling light and springy, while the open top lets the steam infuse every bite. Serve with chili oil for extra kick!

Tip: Freeze uncooked siu mai on a tray before transferring to a bag—steam straight from frozen, adding 2 extra minutes.

Steamed Chicken with Mushrooms

This tender, fragrant dish is a weeknight lifesaver—just pile everything into a steamer and let the flavors meld effortlessly.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 8 oz shiitake mushrooms, stems removed and caps sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 3 garlic cloves, minced
• 1-inch knob ginger, julienned
• 2 scallions, thinly sliced (white and green parts separated)

Instructions:

1. In a bowl, toss chicken thighs with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp sugar, garlic, and ginger. Let marinate 15 minutes.
2. Arrange mushrooms in a heatproof dish, then layer marinated chicken (and any leftover marinade) on top.
3. Set up a steamer over boiling water. Steam covered for 20 minutes, or until chicken reaches 165°F internally.
4. Garnish with scallion greens and serve immediately.

The magic here? The mushrooms soak up all the savory-sweet juices while keeping the chicken impossibly moist.

Tip: For extra depth, add a splash of Shaoxing wine to the marinade.

Bamboo Steamer Fish with Lemongrass

This fragrant, steamed fish is a light yet flavorful dish that lets fresh ingredients shine—perfect for a quick weeknight dinner or an impressive weekend meal.

Ingredients

• 1 whole white fish (such as sea bass or snapper, about 1.5 lbs), cleaned and scaled
• 3 stalks lemongrass, bruised and cut into 3-inch pieces
• 3 thin slices ginger
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 tbsp neutral oil (like grapeseed or vegetable)
• 2 scallions, thinly sliced
• 1 fresh red chili, thinly sliced (optional)
• Handful of cilantro leaves, for garnish

Instructions

1. Rinse the fish and pat dry. Make 3 diagonal slashes on each side to help it cook evenly.
2. Place half the lemongrass and ginger slices in the cavity of the fish. Lay the remaining lemongrass and ginger on a heatproof plate that fits inside your bamboo steamer.
3. Set the fish on top of the lemongrass. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, and sugar. Pour half over the fish.
4. Bring 2 inches of water to a boil in a wok or pot wide enough to hold the steamer. Place the steamer over the water, cover, and steam the fish for 12–15 minutes (until the flesh flakes easily with a fork).
5. Heat the oil in a small pan until shimmering. Carefully pour the hot oil over the steamed fish, then drizzle with the remaining sauce. Garnish with scallions, chili (if using), and cilantro.

The lemongrass infuses the fish with a bright, citrusy aroma while keeping it tender—no fancy equipment needed beyond a basic bamboo steamer!

Tip: For extra flavor, tuck a few kaffir lime leaves under the fish before steaming.

Steamed Pork Buns

These pillowy steamed buns hide a savory, juicy pork filling inside—perfect for weekend dim sum at home or a fun project with kids!

Ingredients

• For the dough: 2 cups all-purpose flour, 1 tbsp sugar, 1 tsp active dry yeast, ¾ cup warm water (110°F), 1 tbsp neutral oil
• For the filling: ½ lb ground pork, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 chopped green onions, 1 tsp sugar, ¼ tsp white pepper

Instructions

1. Make the dough: Mix flour, sugar, and yeast in a bowl. Slowly add warm water, then oil, stirring until a shaggy dough forms. Knead 5 minutes until smooth. Cover and let rise 1 hour (or until doubled).
2. Prepare filling: Combine ground pork, soy sauce, oyster sauce, sesame oil, ginger, green onions, sugar, and white pepper. Mix vigorously until sticky.
3. Shape buns: Punch down dough and divide into 8 pieces. Roll each into a 4″ circle, add 1 tbsp filling, and pleat edges to seal.
4. Steam: Line a steamer with parchment, place buns 1″ apart, and steam over boiling water 15 minutes (don’t peek!). Turn off heat and rest 2 minutes before opening.

The magic? That contrast of fluffy dough and rich, umami-packed pork—plus the satisfying pull when you tear one open.

Tip: For extra shine, brush buns with a little oil right after steaming.

Vegetable Dumplings with Sesame Dip

These veggie-packed dumplings are crispy on the outside, tender inside, and perfect for dipping in a creamy sesame sauce—ideal for a cozy night in or impressing guests.

Ingredients:

• 1 cup finely shredded cabbage
• 1/2 cup grated carrot
• 2 tbsp minced scallions
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1/4 tsp salt
• 20 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

Sesame Dip:

• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp toasted sesame seeds

Instructions:

1. Make the filling: In a bowl, mix cabbage, carrot, scallions, soy sauce, ginger, sesame oil, and salt until combined.
2. Fill the dumplings: Place 1 tsp filling in the center of each wrapper. Dab edges with water, fold in half, and pleat to seal.
3. Pan-fry: Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until golden on the bottom.
4. Steam: Pour water into the skillet, cover, and reduce heat to medium. Cook 5 minutes until wrappers are translucent and filling is tender. Uncover and crisp 1 more minute.
5. Make the dip: Whisk tahini, soy sauce, rice vinegar, honey, and sesame seeds in a small bowl.

The contrast of crispy bottoms and soft steamed tops makes these dumplings irresistible—especially with the nutty, tangy dip tying it all together.

Tip: Freeze uncooked dumplings on a tray before transferring to a bag for easy future meals.

Steamed Tofu with Black Bean Sauce

Silky steamed tofu meets bold black bean sauce in this fuss-free dish that’s packed with umami—perfect for busy weeknights when you want big flavor with minimal effort.

Ingredients

• 1 (14-oz) block soft or medium tofu
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup water
• 1 scallion, thinly sliced
• 1 tsp sesame oil

Instructions

1. Cut tofu into 1-inch thick slices and arrange on a heatproof plate. Steam over boiling water for 8 minutes (or microwave covered for 3 minutes). Drain any excess liquid.
2. While tofu steams, heat vegetable oil in a small pan over medium. Add minced garlic, grated ginger, and chopped black beans. Sauté for 1 minute until fragrant.
3. Stir in soy sauce, sugar, and water. Simmer for 2 minutes until slightly thickened.
4. Pour sauce over steamed tofu. Drizzle with sesame oil and top with scallions.

The magic here? The tofu acts like a sponge, soaking up the salty-sweet sauce while keeping its delicate texture—no mushy bites!

Tip: For extra kick, add a chopped red chili with the garlic and ginger.

Chicken and Ginger Steamed Rice

This comforting one-pot wonder packs tender chicken and fragrant ginger into fluffy rice—perfect for busy weeknights when you crave something cozy but effortless.

Ingredients:

• 1.5 cups jasmine rice, rinsed
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1.5 cups chicken broth
• 2 scallions, thinly sliced (for garnish)

Instructions:

1. In a heavy pot or Dutch oven, heat 1 tbsp sesame oil over medium. Add chicken and cook until no longer pink, about 5 minutes.
2. Stir in 1 tbsp grated ginger and 2 cloves minced garlic; cook 1 minute until fragrant.
3. Add 1.5 cups rinsed rice, 2 tbsp soy sauce, and 1.5 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Turn off heat and let steam, covered, for 5 more minutes. Fluff with a fork and top with sliced scallions.

The magic here? The rice soaks up all the gingery chicken goodness while staying perfectly separate—no mush!

Tip: For extra depth, marinate the chicken in 1 tbsp soy sauce and 1 tsp grated ginger for 15 minutes before cooking.

Steamed Scallops with Garlic and Vermicelli

Plump, sweet scallops meet fragrant garlic and delicate vermicelli in this restaurant-worthy dish that comes together in minutes.

Ingredients:

• 12 large fresh scallops (about 1 lb), rinsed and patted dry
• 2 oz dried vermicelli noodles
• 3 tbsp neutral oil (like avocado or canola), divided
• 5 cloves garlic, finely minced
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• 1/4 tsp white pepper
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame oil

Instructions:

1. Soak vermicelli in warm water for 10 minutes until pliable. Drain and snip into 3-inch lengths with kitchen shears.
2. Heat 2 tbsp neutral oil in a small pan over medium-low. Add garlic and cook 1 minute until fragrant but not browned. Remove from heat and stir in 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/4 tsp white pepper.
3. Arrange vermicelli on a heatproof plate. Top with scallops and spoon garlic sauce evenly over each. Drizzle with remaining 1 tbsp neutral oil.
4. Set up a steamer with 2 inches of boiling water. Steam scallops on high heat for 6-8 minutes until just opaque.
5. Garnish with scallions and drizzle with 1 tbsp toasted sesame oil. Serve immediately.

The magic here? The vermicelli soaks up all the briny scallop juices and garlicky sauce, becoming the unexpected star of the dish.

Tip: For extra flair, add a pinch of chili flakes to the garlic oil or finish with crispy fried shallots.

Sticky Rice Lotus Leaf Wraps

These fragrant, savory bundles are a showstopper—steamed sticky rice and savory fillings wrapped in earthy lotus leaves for a dish that’s as fun to unwrap as it is to eat.

Ingredients:

• 2 cups glutinous rice, soaked overnight
• 4 dried lotus leaves, soaked in warm water for 30 minutes
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 lb boneless chicken thighs, diced
• 4 shiitake mushrooms, rehydrated and sliced
• 2 tbsp oyster sauce
• 1/4 cup roasted peanuts, chopped

Instructions:

1. Drain the soaked rice and steam in a bamboo steamer for 20 minutes until tender.
2. Heat 1 tbsp vegetable oil in a pan over medium. Add 2 cloves garlic and cook until fragrant, 30 seconds. Add chicken and mushrooms; cook until chicken is no longer pink, 5 minutes.
3. Stir in 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp salt, and 2 tbsp oyster sauce. Toss in the steamed rice and 1/4 cup peanuts, mixing well.
4. Pat lotus leaves dry and cut into quarters. Spoon 1/2 cup filling onto each leaf, fold into tight bundles, and tie with kitchen twine.
5. Steam the wraps for 15 minutes to meld flavors. Serve warm, unwrapping at the table for a fragrant reveal.

The lotus leaves infuse the rice with a subtle herbal aroma, while the peanuts add a satisfying crunch to every bite.

Tip: For a vegetarian twist, swap chicken for diced tofu and add extra mushrooms.

Steamed Egg Custard with Shrimp

Silky, delicate, and packed with savory-sweet flavor, this steamed custard is comfort food at its simplest—yet feels just a little fancy.

Ingredients

• 3 large eggs
• 1 cup warm water
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 4 oz small shrimp, peeled and deveined
• 1 green onion, thinly sliced
• 1 tbsp soy sauce (for serving)

Instructions

1. In a bowl, whisk eggs with warm water, salt, white pepper, and sesame oil until fully blended but not frothy. Strain through a fine-mesh sieve into a heatproof bowl.
2. Arrange shrimp evenly over the egg mixture. Cover the bowl tightly with foil.
3. Set a steamer rack over simmering water (medium-low heat). Steam the custard for 12–15 minutes until just set (center should jiggle slightly).
4. Turn off heat, let sit covered for 2 minutes. Garnish with green onion and drizzle with soy sauce.

The magic here? The custard stays unbelievably tender thanks to gentle steaming—no rubbery textures allowed.

Tip: For extra silkiness, let the egg mixture rest for 10 minutes before steaming to allow bubbles to settle.

Vegetable and Tofu Steamed Buns

These pillowy steamed buns are packed with savory tofu and crisp veggies, making them a satisfying handheld meal or snack.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tbsp sugar
• 3/4 cup warm water (110°F)
• 1/2 block (7 oz) firm tofu, pressed and crumbled
• 1/2 cup shredded cabbage
• 1/4 cup finely diced carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp salt

Instructions

1. Make the dough: In a bowl, mix flour, yeast, sugar, and salt. Gradually add warm water, kneading until smooth (5 min). Cover and let rise 1 hour.
2. Prepare filling: Heat sesame oil in a pan. Add crumbled tofu, cabbage, carrots, soy sauce, and ginger. Cook 5 min until veggies soften. Cool.
3. Shape buns: Divide dough into 8 pieces. Roll each into a 4″ circle, add 1 tbsp filling, and pinch edges to seal.
4. Steam: Line a steamer with parchment, place buns 1″ apart, and steam 15 min over boiling water. Don’t peek!

The magic? That contrast of fluffy dough and crunchy filling makes every bite exciting. Serve with extra soy sauce for dipping!

Tip: For extra shine, brush buns with a little oil right after steaming.

Steamed Cod with Soy and Scallions

This delicate yet flavorful dish lets the natural sweetness of cod shine, with a savory soy glaze and fresh scallion finish—perfect for a light, healthy meal.

Ingredients:

• 4 (6-oz) cod fillets, about 1-inch thick
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 scallions, thinly sliced (white and green parts separated)
• 1 tsp toasted sesame seeds

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp ginger, and 2 minced garlic cloves. Set aside.
2. Place cod fillets on a heatproof plate that fits inside your steamer. Drizzle with 1 tbsp of the sauce, then scatter the white parts of the scallions over the fish.
3. Bring 1 inch of water to a boil in a steamer pot. Carefully place the plate inside, cover, and steam over medium heat for 8–10 minutes, until the cod flakes easily with a fork.
4. While the fish cooks, heat 2 tbsp oil in a small skillet over medium until shimmering. Pour in the remaining sauce and simmer for 1 minute until slightly thickened.
5. Transfer steamed cod to a serving platter. Spoon the warm glaze over the top, then garnish with scallion greens and 1 tsp sesame seeds.

The gentle steaming keeps the cod melt-in-your-mouth tender, while the glossy soy-honey glaze adds just the right balance of salty-sweet depth.

Tip: For extra fragrance, tuck a few cilantro sprigs under the fish before steaming.

Bamboo Steamer Stuffed Bell Peppers

These tender bell peppers, steamed to perfection in a bamboo basket, soak up a savory pork and ginger filling for a fuss-free meal that feels special.

Ingredients:

• 4 large bell peppers (any color), tops sliced off and seeds removed
• 1 lb ground pork
• 1 cup cooked jasmine rice
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• ½ tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a bowl, mix ground pork, jasmine rice, soy sauce, ginger, garlic, sesame oil, and black pepper until fully combined.
2. Divide the filling evenly among the bell peppers, packing gently.
3. Place peppers upright in a bamboo steamer, leaving space between them. Steam over boiling water (medium heat) for 25 minutes, or until pork is cooked through and peppers are tender but still hold shape.
4. Garnish with green onions before serving.

The bamboo steamer keeps the peppers juicy while infusing them with a subtle earthy aroma—no soggy bottoms here!

Tip: Line the steamer with cabbage leaves to prevent sticking and add extra veggie flavor.

Steamed Coconut Milk Rice Cake

Soft, subtly sweet, and infused with tropical coconut flavor, this steamed rice cake is a comforting treat that comes together with just a handful of pantry staples.

Ingredients

• 1 cup rice flour
• 1/2 cup granulated sugar
• 1 (13.5 oz) can coconut milk
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp toasted sesame seeds (optional)

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 1/2 cup granulated sugar, and 1/4 tsp salt until no lumps remain.
2. Gradually pour in the entire can of coconut milk and 1/2 tsp vanilla extract, stirring until the batter is smooth and slightly runny (like pancake batter).
3. Lightly grease a 9-inch round cake pan or heatproof dish, then pour in the batter. Sprinkle 1 tbsp toasted sesame seeds on top if using.
4. Set up a steamer (or a pot with a fitted rack and 2 inches of boiling water). Cover the cake pan with foil, place in the steamer, and steam over medium heat for 30 minutes until the cake is set and a toothpick inserted comes out clean.
5. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

The magic here? The steam gives the cake an irresistibly tender, almost pudding-like texture—no oven required!

Tip: For extra richness, swap half the coconut milk with full-fat evaporated milk.

Conclusion

With these 18 flavorful bamboo steamer recipes, healthy eating has never been easier—or more delicious! From dumplings to veggies and fish, there’s something for everyone. Try a few, and let us know which ones you love in the comments. Don’t forget to share your favorites on Pinterest so others can enjoy these tasty, wholesome dishes too. Happy steaming!