Postre

Hotteok is a popular Korean pancake that is usually filled with cinnamon, brown sugar, and nuts such as peanuts and walnuts. It is commonly sold as street food at numerous Korean street stands, especially when the weather is cold. The pancakes can be either thick or thin, and are characterized by their crispy exterior and tender, chewy interior. It is believed that hotteok was invented in the late 19th century when Chinese merchants followed their country's soldiers to Korea. Many of them decided to stay in Korea, making Chinese versions of pancakes with savory fillings. However, the Koreans preferred the sweet fillings over the savory ones, and the Chinese then adapted the pancakes according to the Koreans' wishes, thus inventing hotteok. Today, there are many varieties of hotteok, including a number of versions with matcha, and a special version called bubble hotteok, which is baked over flames instead of being fried.

Hotteok

El htamanè es una especialidad tradicional birmana que se elabora con arroz glutinoso, virutas de coco, cacahuetes, jengibre, semillas de sésamo, agua y aceite de cacahuete. La preparación de este sabroso aperitivo es una actividad comunitaria asociada al Festival anual del htamanè, un festival de la cosecha de arroz que se celebra en torno al día de la luna llena del mes lunar de Tabodwè (febrero). Durante esta festividad, el htamanè se prepara en grandes cantidades para satisfacer a un gran número de personas. Los equipos de fabricantes de htamanè participan en competiciones que se celebran tradicionalmente en todo el país como parte del festival del arroz. Los participantes cocinan el plato revolviendo vigorosamente la mezcla de arroz en enormes woks con palas de madera sobre un fuego abierto. Tradicionalmente, el aperitivo se utiliza primero como ofrenda religiosa a Buda en pagodas y monasterios, y luego el resto de la combinación de arroz se distribuye entre familiares, amigos y vecinos.

Htamanè

Myanmar

Htoe mont is a traditional dessert (mont) originating from Mandalay. This dessert is usually made with a combination of glutinous rice, raisins, cashews, desiccated coconuts, and rice flour. As the mixture cooks, it is continuously prodded, and the resulting texture of the dessert becomes similar to Turkish lokum. This Mandalay delicacy is often served in halved coconut shells.

Htoe mont

United States

The perfect summertime treat, huckabuck - also known as hucklebuck, frozen cup, and cold cup - is a dessert popular in Louisiana and Georgia, particularly in New Orleans and Macon. It consists of a frozen sweet drink, and it is usually made with either Kool-Aid, Sno-ball syrup, or Jell-O powder. These icy snacks are typically sold from food trucks and pop-ups, and they come served in a paper or plastic cup. The trick to enjoying a huckabuck is to flip it over bottom-up, so that the softer, sugary part comes on top.

Huckabuck

El pastel de arándanos es una tarta tradicional estadounidense de doble masa con un relleno de arándanos agridulces. Este postre se suele preparar cubriendo una masa de tarta con una mezcla de arándanos, azúcar, zumo y ralladura de limón, espesantes y mantequilla, y luego se remata con una masa superior. Normalmente se utilizan harina, maicena o tapioca como espesantes, mientras que a menudo se añaden canela y nuez moscada al relleno para darle más sabor. El pastel se hornea en el horno hasta que esté burbujeante, dorado y crujiente, y normalmente se consume tibio o a temperatura ambiente. El pastel de arándanos es un postre común en toda la región del noroeste del Pacífico, donde los arándanos son una fruta básica durante el verano. El pastel también se suele denominar pastel de arándanos silvestres, ya que los arándanos no han sido domesticados y solo se pueden recolectar en estado silvestre. El pastel de arándanos se puede encontrar en casi cualquier restaurante de carretera en Idaho, Montana, Wyoming, Washington y Oregón.

Pastel de arándanos

Spain

Huesos de santo or saint&rsquo;s bones is a Spanish finger-shaped treat that is traditionally prepared for All Saints&rsquo; Day. The name comes from the visual appearance &ndash; this sweet treat looks like a white bone on the outside, which is actually marzipan paste, while the interior hides a sticky yellow filling made with beaten egg yolks and sugar. Although the combination of egg yolks and sugar is the traditional filling, huesos de santo can also be filled with chocolate, coconut, cream, and similar sweet ingredients.

Huesos de santo

Huevitos de leche (lit. milk eggs) is a Panamanian specialty, a highly caloric sweet treat consisting of milk, sugar, and either cornstarch or flour. These treats are typically flavored with a cinnamon stick that is inserted into the pot while the other ingredients boil. When the concoction becomes golden brown in color, it is left to cool a bit and then it is formed into the shape of small eggs. These eggs are traditionally dusted with icing sugar and wrapped in colored paper. Huevitos de leche are great for picnics, children's parties, or as an accompaniment to afternoon tea.

Huevitos de leche

A favorite of Charleston's tearooms, Huguenot torte is a baked apple and pecan or walnut pudding-cake with a crispy meringue-like top, typically served with a dollop of whipped cream. Contrary to the popular misconception, the cake doesn't have French origins nor was it named after the Huguenots - French Protestants who fled to South Carolina in the 17th century for religious freedom. In fact, Huguenot torte is a fairly recent invention whose original recipe is merely a rendition of a Midwestern dessert called Ozark pudding. The recipe first showed up in print in a successful 1950 community cookbook Charleston Receipts, and was attributed to Evelyn Anderson Florance who stated that she named the Charleston classic after the Huguenot Tavern, a restaurant where she worked as a pastry chef.

Huguenot Torte

Humitas dulces is a traditional dessert originating from Peru. It's usually made with a combination of corn, evaporated milk, sugar, butter, raisins, cinnamon, salt, and corn husks. The mixture is cooked until it becomes slightly shiny and thick. Once cooled, the mass is placed into corn husks, tied, then steamed over low heat for about one hour. After the steaming process, the humitas dulces are taken out of the corn husks and enjoyed as a dessert, but they can also be served for breakfast as a tasty accompaniment.

Humitas dulces

Hummingbird cake is a Jamaican dessert that is typically made with flour, vegetable oil, bananas, pineapple, pecans, eggs, vanilla, sugar, salt, cinnamon, and leavening agents. It is usually served with cream cheese frosting. Often thought to have been invented in the late 1960s, the cake was originally called doctor bird cake, referring to a nickname for a Jamaican hummingbird variety known as red-billed streamertail. Many people believe that the cake was named after the bird because the yellow streaks of banana are reminiscent of the bird&rsquo;s plumage, while others say it is because the cake is sweet enough to attract hummingbirds. In 1968, the Jamaican tourist board wanted to attract tourists by sending press kits to the United States. These press kits also contained a recipe for hummingbird cake, and it didn&rsquo;t take long before the cake started to appear across the American South. Nowadays, the cake is more popular in the United States than in Jamaica.

Hummingbird Cake

Hurma&scaron;ica is a Bosnian treat prepared by dousing the pastry dough consisting of butter, eggs, sugar, and flour in lemon-flavored sugar syrup. Just like many other Bosnian dishes, this dessert also came from T&uuml;rkiye, where its relative is the almost identical kalburabastı. The distinctive top design of the cookie is achieved by pressing the pastry dough on a grater, while the ingredients can be modified to include desiccated coconut or walnuts. This sweet treat is baked throughout the year, although it is traditionally prepared for important religious holidays.

Hurmašica

Hwajeon is a unique South Korean rice pancake topped with edible flowers. It is traditionally prepared in spring with either Korean azaleas, pear blossoms, rose petals, or wild chrysanthemums. It is believed that hwajeon has origins in the Koryo Dynasty, when it was consumed at a traditional picnic called Hwajeon Nori. The women used to make hwajeon and socialize, dance, or write poetry at the picnic. The name of this sweet dish means flower cake in Sino-Korean, and along with being a flavorful treat, hwajeon can also be considered a true work of art.

Hwajeon

Icebox cake is a sweet dessert consisting of heavy cream, sugar, and chocolate cookies or wafers. The heavy cream is typically whipped into stiff peaks and combined with cookies to form alternating layers of whipped cream and cookies. The concoction is then left in the icebox (refrigerator) to chill overnight. The cream is often flavored with vanilla. This cake was introduced to the United States of America during WWI, but its popularity peaked in the 1920s and the 1930s. Today, there are many variations on the cake, both in America and Australia, with added pineapples, bananas, or chocolate pudding.

Icebox Cake

Ice cream cake is a dessert consisting of layers of ice cream and cake pastry. In some cases, the cake doesn't contain cake pastry, so layers of ice cream make up the entire cake. Most often, the cake is covered with soft-serve ice cream that acts as icing, although it can be covered with traditional icing instead of the ice cream. The dessert is very popular at birthday parties and similar celebrations in North America, although some believe that it originated in England. Its popularity caught on during the 19th century, when ice cream was considered a luxurious item reserved only for the well-off. Today, ice cream cake is not that well known in Europe, but it remains a popular birthday staple in some parts of North America.

Ice Cream Cake

An ice cream float is a beverage consisting of ice cream that is placed in a soft, fizzy drink. One of the most popular varieties of the beverage is a root beer float. The origins of ice cream floats date back to the 19th century. It was invented in Philadelphia by Robert Green, a soda shop operator who ran out of cream and decided to use ice cream instead of it. Shortly after, his daily earnings soared from $6 to $600. With the popularity of ice cream floats, it is no wonder that there are numerous variations such as chocolate ice cream soda, coke floats, purple cow, butterbeer, and Boston cooler. Today, the beverage is considered an all-American classic, enjoyed in diners and bars throughout the United States and beyond.

Ice Cream Float

Ice cream sandwich is an American dessert that dates back to New York City in 1899. It was allegedly invented by an unknown pushcart vendor in the Bowery who sandwiched vanilla ice cream between two thin wafers. The treat was so popular that the vendor didn't have time to make a change, so he charged a penny per ice cream sandwich. Nowadays, ice cream sandwiches are not made with only wafers and cookies, there are varieties which are prepared with brioche, waffles, croissants, and even churros.

Ice cream sandwich

Australia

Iced VoVo is a classic Australian biscuit made from wheat flour and topped with a strip of raspberry jam and two strips of pink fondant. These cookies are sprinkled with coconut for the final touch. They have been trademarked by Arnott&rsquo;s biscuit company since 1906. These iconic cookies can be found throughout the country and the sales of Iced VoVo skyrocketed in 2007, when Australian Prime Minister Kevin Rudd mentioned them in his victory speech. Iced VoVos are especially popular at children&rsquo;s birthday parties and they&rsquo;re usually enjoyed with a cup of tea on the side.

Iced VoVo

India

Ice halwa is an Indian dessert made with milk, starch or flour, and various flavorings and toppings. It comes in the form of thinly rolled square-shaped sheets. This dessert is traditionally associated with Mumbai. Typically, the main ingredients include milk, ghee, sugar, and cornstarch or sooji (semolina). When cooked and thickened, the mixture is rolled into a thin layer and is then garnished, typically with slivered almonds and pistachios. Thinly rolled sheets are then allowed to set and chill before they are cut into smaller pieces. This dessert is usually flavored with cardamom, and apart from the standard white version, it often includes saffron, which gives the dessert a vibrant yellow tint. Food colorings are also commonly used.

Ice halwa

Ichigo daifuku is one of the most interesting versions of the traditional Japanese daifuku sweets. All daifuku varieties consist of a chewy mochi shell, made with pounded glutinous rice and various fillings which are hidden inside the shell. Ichigo stands out as one of the unique types since it uses whole strawberries as fillings. In the most traditional type, the strawberry is first wrapped in a thin layer of sweet red bean paste, referred to as anko in Japanese, and then in a layer of soft white mochi. Modern variations occasionally switch anko with white bean paste, and the mochi shell is sometimes colored pale red to signify the color of the strawberry. Ichigo daifuku is a seasonal confectionery, usually consumed in the spring when strawberries are in season. When cut, this sweet treat showcases a beautiful and visually appealing combination of red berries, dark anko paste, and a pale white layer of mochi. Although it is a staple dessert in Japan, ichigo daifuku first appeared in the 1980s. Many famous confectionery shops claim that they created the first ichigo, but the real history is unknown. Just like other daifuku varieties, ichigo is always enjoyed freshly prepared.

Ichigo daifuku

Netherlands

Ijzerkoekjes are creamy, oval-shaped Dutch cookies with an intense cinnamon flavor. They originate from Vlaardingen near Rotterdam, where they were traditionally consumed by fishermen from the area who used to bring the cookies on fishing trips. The cookies are hand-baked on an iron plate with a waffle pattern, and they consist of flour, butter, sugar, and warming spices. When properly prepared, ijzerkoekjes should be crispy on the exterior and tender, almost raw on the inside. The first ijzerkoekjes were sold by a grocer named Daantje de Koe, who made them a commercial success around 1850.