Sobremesa

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 ou banketstaaf é uma massa folhada tradicional holandesa que consiste em massa folhada recheada com pasta de amêndoa. Às vezes, é adicionalmente pincelada com geleia de frutas e guarnecida com cerejas ou amêndoas por cima. A massa é geralmente preparada durante as festividades de Natal, e é recomendado polvilhar o banketstaaf com açúcar de confeiteiro, servi-lo fatiado e acompanhá-lo com uma xícara de café.

Banco

Banoffee pie é uma sobremesa inglesa feita com creme, banana e toffee em cima de uma massa folhada ou em cima de uma base feita com biscoitos esfarelados. O nome do prato é uma combinação das palavras banana e toffee. A torta doce foi inventada na década de 1970 por Nigel Mackenzie e Ian Dowding no restaurante The Hungry Monk em East Sussex. Tornou-se extremamente popular quando os clientes começaram a verificar regularmente se a sobremesa ainda estava no menu. Hoje, a torta banoffee é tão popular em todo o mundo que até tem seu próprio lugar no dicionário, denotando "uma torta ou torta feita com creme, banana e toffee", enquanto a receita da torta pode frequentemente ser encontrada em latas de leite condensado da Nestlé.

Torta Banoffee

China

Baobing é uma sobremesa simples que consiste em gelo finamente raspado e frutas frescas, como mangas, lichias e rambutans. Geralmente é coberto com leite condensado, xarope de açúcar aromatizado, feijão-mungo e amendoim. O baobing é especialmente popular durante os dias quentes de verão na China, Taiwan e Vietnã, quando pode ser encontrado em vários mercados noturnos, entre barracas de tofu e panquecas. A história do baobing pode ser rastreada até mais de 1000 anos. Foi consumido na China já no século VII. Hoje, a sobremesa evoluiu e pode até ser encontrada em alguns restaurantes asiáticos nos Estados Unidos.

Baobá

Syria

Barazek é um biscoito delicioso da Síria, feito de massa de farinha, ghee e açúcar, coberto com gergelim torrado e um pouco de pistache. É servido em feriados como uma sobremesa de luxo e é um dos doces sírios mais famosos, particularmente durante o Eid.

Barazek

Italy

Barchiglia é uma deliciosa torta glaceada com chocolate feita com massa quebrada, amêndoas, frutas secas e conserva de pêra. Embora tradicionalmente preparada para a Páscoa, esta iguaria cheia de sabor é uma das favoritas da Puglia, adequada para todas as estações e ocasiões.

Barchiglia

Embora seu nome tenha origem na Pérsia, o barfi é uma sobremesa indiana original que se assemelha a um fudge. Pertence a um grupo mais amplo de doces indianos unidos sob o nome mithai. Em persa e urdu, o nome burfi denota neve e gelo, referindo-se às características visuais desta sobremesa em sua forma simples e original. É feito com uma base de sólidos de leite condensado (khoa ou khoya), açúcar granulado e ghee, e os ingredientes mais comuns adicionados à base incluem nozes, geralmente pistaches, castanhas de caju e amendoim. No entanto, frutas, açafrão, água de rosas, farinha de grão de bico ou amêndoas também são encontrados em algumas variedades regionais. Os ingredientes adicionais afetam a aparência final, consistência e cor de cada tipo. Quando resfriada, a sobremesa é cortada em diamantes, círculos ou quadrados. O barfi é consumido em todo o país, mas é especialmente popular no norte da Índia e é uma sobremesa comum servida em ocasiões especiais. Também é preparado e presenteado durante o festival anual de Diwali. Quando servido em casamentos e festividades semelhantes, o barfi geralmente é decorado com folhas de prata comestíveis e batidas, chamadas vark.

Barfi

Barriga de freira é uma sobremesa tradicional portuguesa, traduzida para "barriga de freira" que lembra um creme de gema de ovo. É feita com uma mistura de gemas de ovo, açúcar, amêndoas e pão ralado. Os ingredientes são cozidos juntos para criar uma consistência suave e espessa de creme, que é então aromatizada com canela e, às vezes, raspas de limão. Esta sobremesa rica e doce teve origem em conventos no norte de Portugal, onde as freiras usavam sobras de gemas de ovo e outros ingredientes para criar doces únicos, como é comum na culinária conventual portuguesa.

Barriga de freira

Basbousa é um bolo tradicional árabe à base de semolina que é embebido em calda e depois cravejado com amêndoas. Esta variedade líbia inclui coco desidratado na mistura do bolo e pasta de tâmaras que é intercalada entre as duas camadas do bolo de semolina. O bolo é feito com semolina, farinha comum, coco desidratado, açúcar, manteiga, leite, pasta de tâmaras e fermento em pó. É tipicamente aromatizado com canela. Os líbios apreciam seu basbousa bil tamr com creme qashta e combinam com café árabe de cardamomo ao lado.