Dessert

Philippines

Belekoy is a traditional dessert originating from Bulacan. It's usually made with a combination of glutinous rice flour, brown sugar, water, apple juice, vanilla, and toasted sesame seeds. The rice flour is toasted with the sesame seeds until both turn light brown. Both are then transferred to a pot with boiling water, sugar, apple juice, and vanilla. The mixture is cooled, cut into desired shapes, and rolled over sesame seeds before it's enjoyed.

Belekoy

Trinidad and Tobago

Achingly sweet, extra hard, dense, and crunchy, benne balls are popular Tobagonian treats made with brown sugar and benne, which is an African word for sesame seeds. These treats are extremely simple to prepare - brown sugar is heated, combined with sesame seeds, and then the concoction is rolled into a ball and left to set. Benne balls are especially popular at street stalls which are located near the beaches, making these sweets an ideal beach treat &ndash; just watch out for your teeth while consuming them!

Benne Balls

United States

Benne wafers are traditional American cookies originating from Charleston, South Carolina. They are made with a combination of butter, sugar, flour, eggs, baking powder, and benne &ndash; the Bantu word for sesame seeds. In the past, they were a good-luck parting gift for guests at plantation parties. The cookies are crispy and light, with a nice nutty flavor. Nowadays in Charleston, benne wafers are traditionally sold as souvenirs for visitors and locals alike.

Benne Wafers

Italy

Bensone is a traditional dessert that hails from Modena. It appears under various names, and it is traditionally made with flour, milk, eggs, butter, and sugar. The original bensone was made with honey instead of sugar, and it did not have any additions. Nowadays, this traditional dessert sometimes comes with various fillings such as with fruit jams, sav&ograve;r&mdash;a regional jam based on grape must&mdash;or even chocolate spreads. It usually has an oval shape, and it is typically sprinkled with pearl sugar. Bensone is enjoyed as a dessert, snack, or sweet breakfast, and the pieces are usually dipped in wine, coffee, or tea.

Bensone

Berriquocoli are traditional rustic cookies from Siena, made with sugar, flour, honey, leavening agents, candied fruits, walnuts, and spices. They are similar to the more famous cavallucci, but are bigger in size and richer in taste, thanks to the addition of walnuts and candied cedar - that is why they are sometimes called cavallucci dei signori (lit. cavallucci of the lords). It is believed that the name of these cookies is derived from the word bericoccola, denoting a type of apricot, referring to similarities between the two regarding their size.

Berriquocoli

Bersaglieri are traditional Sicilian cookies originating from Catania. The cookies are usually made with a combination of flour, cocoa, eggs, milk, lard, sugar, bakers' ammonia, vanilla, and salt. The flour is mixed with salt, ammonia, vanilla, lard, cocoa, sugar, and eggs. The dough is shaped into a ball and left to rest in the fridge. Small amounts of the dough are shaped into small loaves or finger shapes that are baked in the oven. Once cooled to room temperature, the cookies are glazed with a mixture of water, cocoa, and sugar. Once the glaze dries, bersaglieri are ready to be enjoyed. These cookies were named after Italian infantry corps, and they're popular around Halloween.

Bersaglieri

Beschuit met muisjes is a traditional snack that is consumed when celebrating the arrival of a baby. It consists of beschuit &ndash; a round, toasted, dry, and crunchy rusk that is smeared with either margarine or butter, then topped with muisjes &ndash; sugar-coated aniseeds. The topping can either be pink and white if the baby is a girl (these are the traditional colors), or blue and white if it's a boy (modern colors). It is believed that aniseed stimulates milk production in nursing mothers, so beschuit met muisjes is a staple at almost every Dutch household when a baby is born and guests come to visit.

Beschuit met muisjes

Germany

Bethm&auml;nnchen have been a Christmas staple in Germany for over 200 years. Hailing from Frankfurt, these cookies are made from marzipan dough that is infused with rose water. Before they are glazed and baked, each cookie is decorated with three almond halves. Bethm&auml;nnchen are closely associated with the once influential Bethmann family. The legend says that the family&rsquo;s pastry chef, who was inspired by a similar dessert known as Frankfurter Brenten, invented the cookies in 1838 and decorated them to honor Bethmann's four sons. Although disputed, it is said that one of the almonds was subsequently removed after one of the sons passed away. The cookies are now popular across the country, but Bethm&auml;nnchen are still strongly linked with Frankfurt, and they are usually prepared during the festive Christmas season.

Bethmännchen

This old Italian dish can be traced back to medieval times. It was a staple of European banquets, and versions of the dish were served at feasts in Italy, France, Germany, England, and Catalonia. The name biancomangiare is derived from the French blanc manger, meaning white food, referring to the flat white color of the dish, which was considered a symbol of purity. In addition to white fish or meat, biancomangiare contains gelatin, almonds, rice, clarified sugar, white breadcrumbs, and flavorings such as cinnamon, rosewater, and ginger. During Lent, the dish was traditionally prepared with ground almonds, white fish, ginger, sugar, and cooking water from dried peas. Although the savory version was common in the past, biancomangiare is nowadays mostly known as a Sicilian dessert topped with cinnamon and sugar.

Biancomangiare

Bibikkan is a traditional coconut cake originating from Sri Lanka. Although there are variations, the cake is usually made with a combination of shredded coconut, jaggery, semolina, wheat flour, eggs, baking powder, cumin, raisins, cashews, ginger preserve, vanilla, cardamom, cinnamon, and lemon rind. The jaggery is heated and mixed with shredded coconut, cardamom, cinnamon, and vanilla. The mixture is simmered and removed from the heat in order to cool down. The roasted semolina, wheat flour, baking powder, cashews, raisins, ginger preserve, and cumin are stirred into the mixture. The egg yolks are beaten and added to the mixture, and finally, the beaten egg whites and lemon rind are folded into the batter. It's poured into a baking tray, decorated with cashews, and baked until the cake is done. The sticky, moist, and chewy bibikkan is typically cut into squares before serving. This cake is often made and enjoyed at festive events such as Christmas, Sinhala, and Tamil New Year.

Bibikkan

Bica blanca is a traditional cake originating from Spain. This light and fluffy cake is usually made with a combination of egg whites, flour, sugar, whipping cream, butter, cinnamon, and a pinch of salt. Beaten egg whites are mixed with salt, sugar, and flour into stiff peaks. They're folded into beaten cream, and the batter is spread in a baking pan. The cake is sprinkled with cinnamon and sugar, and it's then baked until an inserted toothpick comes out clean. Once done, it's recommended to serve bica blanca with whipped cream or fresh fruit and a cup of tea on the side.

Bica blanca

Austria

Biedermeier-torte is a rich Austrian cake consisting of layers of dark and light sponge with chocolate and nougat cream filling between the layers. The cake is flavored with hazelnuts and maraschino liqueur, while a cup of coffee, often a brauner (single or double espresso with milk or cream), typically accompanies it on the side. Associated with Vienna, this dessert is said to date back to the time of the Vienna Congress and the Biedermeier period in Central Europe, hence the name of the cake. Slices of Biedermeier-torte can be enjoyed at the Aida Caf&eacute; Konditorei (coffee and cake shops) in Vienna.

Biedermeier-Torte

This classic German cake consists of a creamy filling that is enclosed between two layers of yeasted pastry dough. The cake is topped with a gooey combination of sugar or honey, cream, and slivered almonds, while the fillings typically include sweetened whipped cream or cr&egrave;me p&acirc;tissi&egrave;re. When baked, the honey-almond glaze is caramelized and gives the cake a glossy, crispy top. This sweet treat, which translates as bee sting cake, was allegedly named after the fact that bees were attracted to the sweet, honey-based glaze.

Bienenstich

Spain

Bienmesabe is a flavorful Spanish dessert consisting of ground almonds, honey, egg yolks, cinnamon, sugar syrup, and lemon zest. It is a specialty of Canary Islands, where it enjoys tremendous popularity, although it is believed that bienmesabe has Arabic origins. This dessert is often served with a scoop of ice cream on the side or topped with crushed cat's tongue cookies.

Bienmesabe

Brazil

Bijajica is a traditional cookie with indigenous origins, and it's especially popular in Santa Catarina. It's made with a combination of peanuts, cassava, sugar, cloves, fennel, and cinnamon. Traditionally, the Guarani people grind the peanuts in wooden pestles and dry the cassava in tipiti, a braided straw vessel. After the ingredients have been mixed together, the concoction is wrapped in banana leaves and steamed or roasted over flames.

Bijajica

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Biko is a traditional dessert made with glutinous rice, coconut milk, and sugar. It is known for its rich and sweet flavor &mdash; the combination of coconut milk and sugar results in a creamy and luscious taste. Its sticky and chewy texture comes from the glutinous rice. To make biko, glutinous rice is cooked with coconut milk and sugar until it becomes sticky and fully absorbed. The mixture is then spread in a baking dish or lined with banana leaves for added flavor. It is usually baked in the oven or steamed until it sets and develops a slightly caramelized top. Sometimes, biko is also topped with latik, which is made by simmering coconut cream until the oil separates and the remaining solids turn golden brown. For serving, biko is typically cut into larger slices or wedges. It is enjoyed as a dessert or snack and can be eaten on its own or paired with a hot beverage like coffee or tea. Biko is commonly found in Filipino households during festive occasions such as birthdays, fiestas, and holidays. 
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Biko

The sweet bilo-bilo is a popular Filipino treat made with chewy rice balls cooked in a creamy coconut milk blend. It can also incorporate bananas, tapioca pearls, sweet potatoes, or sliced jackfruit. Whether served warm or cold, bilo-bilo is usually enjoyed as a satisfying afternoon dessert or a sweet snack. Since these round rice balls symbolize prosperity and togetherness, this refreshing treat is also a staple dessert served on special occasions such as weddings or New Year.

Bilo-bilo

Binangkal is a traditional doughnut-like snack originating from the islands of Visayas and Mindanao. The dough is usually made with a combination of flour, milk, baking powder, baking soda, sugar, sesame seeds, and oil. The dry and wet ingredients are mixed and the dough is divided into small balls. The dough balls are rolled in sesame seeds, then fried in oil on both sides over medium heat. Once done, the binangkal is drained on paper towels in order to absorb oil, and it's then served warm, often with coffee or hot chocolate as an afternoon snack.

Binangkal

China

Snow skin mooncake is a Chinese dessert with origins in Hong Kong. It is a non-baked mooncake, characterized by its crust, which looks snow white in color, and is prepared with frozen glutinous rice. However, some cooks like to add colorful juices to the crust, changing the dessert's original appearance. The interior is filled with numerous ingredients which can be either sweet or savory, such as duck egg yolks, carrots, strawberries, and dragonfruit. Snow skin mooncake is traditionally prepared and consumed during the Mid-Autumn Festival, and it is recommended to serve it cold and as fresh as possible.

Bing pi yuebing

Bint al-Sahn, also known as Yemeni honey cake, consists of multiple thin layers of dough brushed with ghee (clarified butter), baked until golden, and then drizzled with honey. The top of the pastry is glazed with an egg wash and topped with nigella seeds. Bint al-Sahn is known for its flaky, buttery texture and sweet flavor, making it a popular dessert or treat, especially during special occasions and family gatherings in Yemen. It is served with honey, which is considered a sign of wealth and high social status.