List of Brazilian sweets and desserts

Below is a list of sweets and desserts found in Brazilian cuisine. Brazilian cuisine has European, African and Amerindian influences.[1] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.[2]

Part of a series on
Brazilian cuisine
Types of food
See also
  •  Brazil portal

Desserts and sweets
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
An açaí na tigela, with toppings
Bolo de rolo
Brigadeiro
Manjar blanco (center)
Olho-de-sogra
  • Açaí na tigela – a Brazilian dish made of frozen and mashed açaí palm fruit, it is served as a smoothie in a bowl or glass.[3]
  • Amanteigado – a cookie or biscuit
  • Baba-de-moça
  • Pavê – a dessert similar to Tiramisu who is made of Ladyfinger cookies, chocolate cream and condensed milk.
  • Banana sweet
  • Bem casado
  • Beijinho – a common Brazilian birthday party candy[4]
  • Bijajica – a cookie
  • Biriba
  • Biroró
  • Bolo de rolo – a cake prepared using guava, it is recognized as a national dish by Brazilian law.[5]
  • Bolo sousa leão – a cake
  • Bombocado – a coconut torte that is commonly served during Brazil's Independence Day[6]
  • Brigadeiro – a traditional Brazilian confectionery
  • Broinha de coco
  • Bruaca
  • Cacuanga
  • Cajuzinho – a popular sweet made of peanuts, cashew nuts and sugar and is shaped like a tiny cashew
  • Camafeu
  • Canjica – a popular Festa Junina sweet dish prepared using canjica corn[7]
  • Carolina
  • Cartola
  • Cavaca
  • Chuvisco
  • Cocada – a traditional coconut candy or confectionery found in many parts of Latin America
    • Cocada branca
    • Cocada morena
    • Cocada preta
  • Creme de papaya – a frozen dessert
  • Cupulate
  • Curau – a sweet custard-like dessert made from the pressed juice of unripe maize, cooked with milk and sugar
  • Doces Cristalizados
  • Doce de espécie
  • Dutch pie
  • Espuma de sapo
  • Fatia de braga
  • Fios de ovos – a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes
  • Mané-pança
  • Manioc cake
  • Manjar blanco – a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies.[8]
  • Manjar branco – a pure white Brazilian coconut pudding
  • Maria-mole – similar to a marshmallow, its base ingredients are sugar, gelatin and egg whites, and it is usually covered in grated coconut
  • Ninho
  • Mugunzá – a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Other ingredients are also sometimes used.
  • Olho-de-sogra – (‘mother-in-law's eye‘ in Portuguese) is a Brazilian candy
  • Paçoca – a candy made out of ground peanuts, sugar and salt
  • Papo-de-anjo – a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.[9]
  • Pastel de Santa Clara
  • Pavê
  • Pé-de-moleque – a candy made using peanuts, jaggery or molasses
  • Pudim de leite moça
  • Queijadinha – a candy that originated in Portugal, and is common in Brazil
  • Quindim – a popular Brazilian baked custard dessert
  • Rapadura – unrefined whole cane sugar
  • Sweet rice – rice pudding
  • Sagu – a southern Brazilian dessert, made with tapioca pearls, sugar and red wine, it is typical of the state of Rio Grande do Sul.
  • Tortéi
  • Umbuzada

See also

References
  1. Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.
  2. "Way of Life". Encarta. MSN. Archived from the original on 2009-10-31. Retrieved 2008-06-08.
  3. "Açaí, a Global Super Fruit, Is Dinner in the Amazon", The New York Times, February 23, 2010
  4. Tatum, C.M. (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceaneras. Cultures of the American Mosaic. ABC-CLIO. p. 429. ISBN 978-1-4408-0099-3. Retrieved July 5, 2019.
  5. D, T.G.R.P.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 399. ISBN 978-1-61069-221-2. Retrieved July 5, 2019.
  6. Webb, L.S.; Roten, L.G. (2011). Holidays of the World Cookbook for Students: Updated and Revised. ABC-CLIO. p. 332. ISBN 978-0-313-38393-9. Retrieved July 3, 2019.
  7. Parés, L.N. (2013). The Formation of Candomble: Vodun History and Ritual in Brazil. Latin America in translation / en traducción / em tradução. University of North Carolina Press. p. 288. ISBN 978-1-4696-1092-4. Retrieved July 5, 2019.
  8. Web Gastronomica de Enrique Domenech: Manjar Blanco Receta Archived 2009-12-23 at the Portuguese Web Archive, retrieved on 22-04-2007
  9. Charles Gordon Sinclair (1998), International Dictionary of Food & Cooking. Taylor & Francis. ISBN 1-57958-057-2, ISBN 978-1-57958-057-5
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.