Tatlı

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 veya banketstaaf, badem ezmesiyle doldurulmuş milföy hamurundan oluşan geleneksel bir Hollanda pastasıdır. Bazen meyve reçeliyle fırçalanır ve üstüne kiraz veya badem konur. Pasta genellikle Noel şenlikleri sırasında hazırlanır ve banketstaaf'ın üzerine pudra şekeri serpilmesi, dilimlenerek servis edilmesi ve bir fincan kahveyle birlikte tüketilmesi önerilir.

Banka

Banoffee turtası, bir hamur kabuğunun üstünde veya ufalanmış bisküvilerden yapılmış bir tabanın üstünde krema, muz ve şekerleme ile yapılan bir İngiliz tatlısıdır. Yemeğin adı muz ve şekerleme kelimelerinin birleşimidir. Tatlı turta, 1970'lerde Nigel Mackenzie ve Ian Dowding tarafından Doğu Sussex'teki The Hungry Monk restoranında icat edildi. Müşteriler tatlıyı menüde hala olup olmadığını düzenli olarak kontrol etmeye başladığında son derece popüler hale geldi. Günümüzde, banoffee turtası dünya çapında o kadar popülerdir ki sözlükte kendi yerini bile almıştır ve "krema, muz ve şekerleme ile yapılan bir turta veya turta" anlamına gelirken, turtanın tarifi genellikle Nestlé'nin yoğunlaştırılmış süt kutularında bulunabilir.

Muzlu turta

China

Baobing, incecik rendelenmiş buz ve mango, liçi ve rambutan gibi taze meyvelerden oluşan basit bir tatlıdır. Genellikle yoğunlaştırılmış süt, aromalı şeker şurubu, yeşil fasulye ve fıstıkla kaplanır. Baobing, özellikle Çin, Tayvan ve Vietnam'daki sıcak yaz günlerinde, çok sayıda gece pazarında, tofu ve krep tezgahları arasında bulunabildiğinde popülerdir. Baobing'in tarihi 1000 yıldan daha öncesine dayanır. Çin'de 7. yüzyıl kadar erken bir tarihte tüketiliyordu. Günümüzde bu tatlı evrimleşmiştir ve hatta Amerika Birleşik Devletleri'ndeki bazı Asya restoranlarında bile bulunabilir.

Baobab

Syria

Barazek, un, ghee ve şekerden yapılan, kavrulmuş susam ve biraz fıstıkla kaplı, Suriye'ye özgü lezzetli bir kurabiyedir. Bayramlarda lüks bir tatlı olarak servis edilir ve özellikle Ramazan Bayramı'nda en ünlü Suriye tatlılarından biridir.

Barazeki

Italy

Barchiglia, kısa hamur, badem, kuru meyveler ve armut reçeli ile yapılan lezzetli bir çikolatalı tarttır. Geleneksel olarak Paskalya için hazırlanmasına rağmen, bu lezzet dolu lezzet Puglia'nın favorisi olup her mevsim ve her durum için uygundur.

Barçiglia

İsmi Farsçadan gelse de barfi, bir şekerlemeye benzeyen orijinal bir Hint tatlısıdır. Mithai adı altında birleşmiş daha geniş bir Hint tatlıları grubuna aittir. Farsça ve Urduca'da burfi adı kar ve buzu ifade eder ve bu tatlı basit, orijinal haliyle görsel özelliklerine atıfta bulunur. Yoğunlaştırılmış süt katıları (khoa veya khoya), toz şeker ve ghee'den oluşan bir tabanla yapılır ve tabana eklenen en yaygın malzemeler arasında genellikle fıstık, kaju fıstığı ve yer fıstığı gibi fındıklar bulunur. Ancak bazı bölgesel çeşitlerde meyveler, safran, gül suyu, nohut unu veya badem de bulunur. Eklenen malzemeler her türün son görünümünü, kıvamını ve rengini etkiler. Soğuduğunda tatlı elmas, daire veya kare şeklinde kesilir. Barfi ülke genelinde yenir ancak özellikle kuzey Hindistan'da popülerdir ve özel günlerde servis edilen yaygın bir tatlı temel gıdasıdır. Ayrıca yıllık Diwali festivali sırasında hazırlanır ve hediye edilir. Düğün ve benzeri kutlamalarda ikram edilen barfi, genellikle vark adı verilen dövülmüş ve yenilebilir gümüş yapraklarla süslenir.

Barfi

Barriga de freira, yumurta sarısı muhallebisi gibi görünen "rahibenin göbeği" anlamına gelen geleneksel bir Portekiz tatlısıdır. Yumurta sarısı, şeker, badem ve ekmek kırıntısı karışımıyla yapılır. Malzemeler, pürüzsüz, kalın bir muhallebi kıvamı elde etmek için birlikte pişirilir ve daha sonra tarçın ve bazen limon kabuğu rendesi ile tatlandırılır. Bu zengin ve tatlı tatlı, rahibelerin kalan yumurta sarılarını ve diğer malzemeleri kullanarak benzersiz tatlılar yarattığı Portekiz'in kuzeyindeki manastırlarda ortaya çıkmıştır; bu, Portekiz manastır mutfağında yaygındır.

Freira Barrigası

Basbousa, şurupla ıslatılıp daha sonra bademlerle süslenen geleneksel bir Arap irmiği bazlı kektir. Bu Libya çeşidi, kek karışımında rendelenmiş hindistan cevizi ve iki kat irmik keki arasına sıkıştırılmış hurma ezmesi içerir. Kek, irmik, normal un, rendelenmiş hindistan cevizi, şeker, tereyağı, süt, hurma ezmesi ve kabartma tozu ile yapılır. Genellikle tarçınla tatlandırılır. Libyalılar basbousa bil tamr'larını qashta kremasıyla ve yanında Arap kakule kahvesiyle birlikte yemeyi severler.