What kind of steamer?
Loads of oriental cuisine is steamed and it is great way to cook both savory and sweet food thoroughly and evenly without browning edges or making things you would otherwise boil, without risking it going mushy or soggy.
Is it an electric multi tier steamer with holes, a electric lidded ricecooker type steamer or a stovetop attachment?
You can actually steam pretty much anything from fish to chocolate pudding. Some steamers are better for some things just because of the way they drain/drip may make things get a bit soggy but they all do the same thing.
My favourite desert (arguably one of the least healthiest gram for gram) is Filipino Leche Flan and is traditionally steam cooked.
My favourite savory thing is steamed siopao, which are essentially a sweet and savory filling inside a dough made of flour, bit of sugar, yeast and baking powder. I make a huge batch every few weeks, steam and freeze and re-steam or defrost and microwave with a bit of water.