Dessert

B&aacute;nh b&ograve; are traditional, coconut-flavored Vietnamese sponge cakes that are prepared with a light yeast-based batter. There are several varieties depending on the shape, ingredients, and the method of preparation, but all of them have a distinct, airy texture which is why they are occasionally known as honeycomb or beehive cakes. B&aacute;nh b&ograve; cakes can be baked or steamed and tinted with various natural colorings, while their base is usually made with rice or tapioca flour. The name b&ograve; roughly translates to a cow or to crawl, but it is not clear how and why the cakes were given their current name.

Bánh bò

Vietnam

B&aacute;nh cam and b&aacute;nh v&ograve;ng are traditional donut-like fritters originating from Vietnam. B&aacute;nh cam is traditionally sold together with b&aacute;nh v&ograve;ng, and the difference lies in the fact that b&aacute;nh cam is round, while b&aacute;nh v&ograve;ng is ring-shaped, similar to a thin donut with a hole in the middle (v&ograve;ng means ring). Both types of donuts have a caramel glaze on top, but b&aacute;nh v&ograve;ng doesn&rsquo;t contain the mung bean filling as b&aacute;nh cam does. If properly prepared, the donuts should be crispy on the outside, and soft, chewy, and dense on the inside. The dough is typically made with a combination of rice flour, glutinous rice flour, baking powder, oil, sugar, and sometimes mashed potatoes. Both of these donuts are often sprinkled with sesame seeds on top.

Bánh cam

Bananas are the star ingredient in this classic Vietnamese dessert which can be steamed (hấp) or baked (nướng). It usually consists of sliced bananas and a creamy combination of condensed milk, sugar, coconut milk, and optionally bread, eggs, or shredded coconut. Depending on the ingredients and the cooking procedure, the cakes can vary in shape and texture, while other varieties come in a form of banana fritters or incorporate additional ingredients and flavorings. Steamed versions are often served sprinkled with sesame seeds and doused in coconut milk.

Bánh chuối

B&aacute;nh chuối hấp is a traditional dessert. This steamed banana cake is made with ripe bananas, rice flour, coconut milk, tapioca starch, and sugar. The bananas are peeled, mashed, then mixed with sugar, rice flour, water, and sometimes vanilla. The batter is steamed until done, and the cake is then drizzled with a sauce consisting of coconut milk, sugar, water, tapioca starch, and salt. Before serving, b&aacute;nh chuối hấp is often cut into diamond shapes and sprinkled with crushed peanuts or sesame seeds.

Bánh chuối hấp

This traditional Vietnamese dessert consists of chewy layers that are typically made with pur&eacute;ed mung beans, tapioca starch, rice flour, and coconut milk or water. Traditionally, each cake has a pale yellow layer made with mung beans and a green layer that is flavored and colored with pandan leaves, while optional ingredients include durian or taro. Once steamed and chilled, the cake is usually cut into diamond shapes.

Bánh da lợn

This traditional Vietnamese dessert originated in Hải Dương. It combines mung beans, vegetable oil or pork fat, sugar, and flavorings to create a cake with a fudge-like consistency and a smooth texture. It is believed that the cake first appeared in the 1920s, and since then, this simple combination has earned a status of a favorite local sweet and has become well-known in the entire country. Traditionally, pieces of b&aacute;nh đậu xanh are accompanied by a cup of green or lotus tea.

Bánh đậu xanh

B&aacute;nh flan is the Vietnamese version of cr&egrave;me caramel. Tender and soft, covered with a layer of sugary caramel, the French cr&egrave;me caramel is a timeless and classic dessert. The Vietnamese variety was directly influenced by the French, who left a significant impact on the culture and gastronomy in Vietnam during the colonization period. Although simple in ingredients and preparation, b&aacute;nh flan is a beautiful and delicate dessert. It usually employs a rich vanilla or coffee-flavored mixture of milk and eggs, which is poured in caramel-covered ramekins. When cooked, the flan is turned upside down, leaving a layer of dark, thick caramel sauce on top, which generously descends on the sides, covering the entire cake in an appetizing amber color. Vietnamese versions often employ condensed milk as the base, which gives the cake a somewhat denser and heavier texture. The unusual characteristic of b&aacute;nh flan is connected to Vietnamese culture, where ovens and refrigerators are not a common tradition. Because of this, the Vietnamese variety of this famous classic is usually steamed and served immediately, while it is still hot. In order to cool down the flan and reduce the sweetness, a generous amount of shaved ice is a common accompaniment served on top of b&aacute;nh flan. In Vietnam, this stunning dessert represents a unique delicacy that is typically served in traditional open-air eateries or bought at specialized street stalls.

Bánh flan

B&aacute;nh gai is a Vietnamese cake consisting of dark-colored dough that is stuffed with a sweet filling. The dough combines rice flour and a paste or a powder that is made from thorn leaf (gai or ramie)&mdash;a plant belonging to the nettle family. The filling is typically made with mung beans, shredded coconut, sesame and lotus seeds, sugar, pork fat, and flavorings, while some optional additions may also include ginger, pumpkin jam, or roasted peanuts. Before they are steamed, the cakes are wrapped in dry banana leaves. B&aacute;nh gai originates from the Red River Delta region, and they were once a staple dessert prepared for special occasions. The cakes are served without the banana wrapping and are best enjoyed well-chilled.

Bánh gai

B&aacute;nh hạt dẻ is a popular Vietnamese snack originating from the mountainous Sapa region. It's made by filling a pastry shell with ground local chestnuts that are lightly sweetened, then fried in oil until golden brown and flaky. This popular snack is regularly sold at most street food stalls in the region, but it can also be bought in boxes and prepared in the comfort of your own home. In recent years, b&aacute;nh hạt dẻ surfaced to the top as the main street food item in Sapa.

Bánh hạt dẻ

B&aacute;nh kẹp l&aacute; dứa are traditional waflles originating from Vietnam. These coconut pandan waffles are made with a combination of flour, sugar, eggs, tapioca starch, coconut milk, baking powder, and pandan extract. The pandan gives the waffles their typical green color and aroma. The batter is ladled onto a waffle iron, and the lid is lifted when there&rsquo;s little to no steam rising from it, which means that the waffles are ready to be enjoyed. Nowadays, there are a few variations on these waffles, and some of them are prepared with grated coconut flesh that&rsquo;s mixed into the batter.

Bánh kẹp lá dứa

B&aacute;nh phu th&ecirc; (Husband and wife cake) is a traditional dessert made with a combination of tapioca flour and mung beans. Other ingredients include sugar, grated coconut, and pandan leaves. This dessert is visually appealing due to its translucent green color in the original version. Once prepared, the cake is wrapped in pandan leaves, then steamed until the texture becomes glutinous. B&aacute;nh phu th&ecirc; is a staple at Vietnamese weddings, and in the past a suitor was known to give this cake to the bride-to-be as a gift. Nowadays, the bridegroom sends it to the bride on the couple's wedding day as a symbol of good wishes for the future.

Bánh phu thê

B&aacute;nh tr&ocirc;i is the name of a traditional Vietnamese dessert which consists of delicious tiny balls of glutinous rice wrapped around a sweet filling. The sticky and elastic dough for b&aacute;nh tr&ocirc;i is made with a mixture of plain and glutinous rice flour that's merely bound with water. The dough is wrapped around a piece of dark palm sugar, rolled into a ball, and cooked until the balls float up to the surface. This authentic Vietnamese dessert is usually associated with northern Vietnam, especially the region of Hanoi. It is served freshly prepared, and roasted sesame seeds or grated coconut are sprinkled on top of each piece. They mainly come in plain white color, but different food colorings can be added to the basic dough in order to create a more decorative treat. Similar rice sweets are found in numerous Asian countries, and it is believed that b&aacute;nh tr&ocirc;i has origins in the Chinese culture. In the past, it was associated with Chinese Cold Food Festival, a festivity celebrated in March when the whole family gathers to pay respects to their ancestors. Today, a plate of freshly prepared b&aacute;nh tr&ocirc;i is not only served on special occasions but represents a satisfying everyday sweet treat.

Bánh trôi

Banket or banketstaaf is a traditional pastry consisting of puff pastry that is filled with almond paste. It is sometimes additionally brushed with fruit jam and garnished with cherries or almonds on top. The pastry is usually prepared during the Christmas festivities, and it is recommended to dust banketstaaf with powdered sugar, serve it sliced, and pair it with a cup of coffee.

Banket

Banoffee pie is an English dessert made with cream, bananas, and toffee on top of a pastry shell or on top of a base made with crumbled biscuits. The name of the dish is a combination of the words banana and toffee. The sweet pie was invented in the 1970s by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in East Sussex. It became extremely popular when the customers started to check regularly if the dessert was still on the menu. Today, banoffee pie is so popular throughout the world that it even has its own place in the dictionary, denoting "a tart or pie made with cream, bananas, and toffee", while the recipe for the pie can often be found on tins of Nestl&eacute;'s condensed milk.

Banoffee pie

China

Baobing is a simple dessert consisting of finely shaved ice and fresh fruit such as mangoes, litchis, and rambutans. It is usually topped with condensed milk, flavored sugar syrup, mung beans, and peanuts. Baobing is especially popular during the hot summer days in China, Taiwan, and Vietnam, when it can be found on numerous night markets, among tofu and pancakes stands. The history of baobing can be traced back to more than 1000 years. It was consumed in China as early as the 7th century. Today, the dessert has evolved and can even be found in some Asian restaurants in the United States.

Baobing

Syria

Barazek is a delicious cookie from Syria, made of dough from flour, ghee, and sugar, covered with roasted sesame and a bit of pistachio. It is served on holidays as a luxury dessert and is one of the most famous Syrian sweets, particularly during Eid.

Barazek

Italy

Barchiglia is a delicious chocolate-glazed tart made with shortcrust pastry, almonds, dried fruits, and pear preserve. Although traditionally prepared for Easter, this flavor-packed delicacy is a Puglian favorite, suitable for every season and for every occasion.

Barchiglia

Even though its name originates from Persia, barfi is an original Indian dessert which resembles a fudge. It belongs to a wider group of Indian sweets united under the name mithai. In Persian and Urdu, the name burfi denotes snow and ice, referring to the visual characteristics of this dessert in its simple, original form. It is made with a base of condensed milk solids (khoa or khoya), granulated sugar, and ghee, and the most common ingredients added to the base include nuts, usually pistachios, cashews, and peanuts. However, fruits, saffron, rose water, gram flour, or almonds are also found in some regional varieties. The additional ingredients affect the final appearance, consistency, and color of each type. When cooled, the dessert is cut into diamonds, circles, or squares. Barfi is eaten throughout the country but it&rsquo;s especially popular in northern India, and it is a common dessert staple served on special occasions. It is also prepared and gifted during the annual Diwali festival. When served at weddings and similar festivities, barfi is usually decorated with beaten and edible silver leaf called vark.

Barfi

Barriga de freira is a traditional dessert, translating to "nun's belly" resembling an egg yolk custard. It is made with a mixture of egg yolks, sugar, almonds, and breadcrumbs. The ingredients are cooked together to create a smooth, thick custard-like consistency, which is then flavored with cinnamon and sometimes lemon zest. This rich and sweet dessert originated in convents in the north of Portugal, where nuns used leftover egg yolks and other ingredients to create unique sweets, as is common in Portuguese conventual cuisine.

Barriga de freira

Basbousa is a traditional Arabian semolina-based cake that is soaked in syrup, then studded with almonds. This Libyan variety includes desiccated coconut in the cake mixture and date-paste that is sandwiched between the two layers of semolina cake. The cake is made with semolina, regular flour, desiccated coconut, sugar, butter, milk, date-paste, and baking powder. It is typically flavored with cinnamon. Libyans enjoy their basbousa bil tamr with qashta cream, and pair it with Arabic cardamom coffee on the side.