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]

Desserts and sweets

A–E

An açaí na tigela, with toppings
Bolo de rolo
Brigadeiro
  • 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 buttery cookie or biscuit
  • Baba de moça [pt]
  • Bananada [pt]
  • Bem-casado [pt]
  • Beijinho – a common Brazilian birthday party candy[4]
  • Beijo de mulata
  • Bijajica – a cookie
  • Biriba or biribinha
  • Biroró
  • Bolo de rolo – a cake prepared using guava, it is recognized as a national dish by Brazilian law.[5]
  • Bolo Souza Leão [pt] – a typical Pernambuco cake
  • Bom-bocado [pt] – a coconut torte that is commonly served during Brazil's Independence Day[6]
  • Brigadeiro – a traditional Brazilian confectionery
  • Broinha de coco – a coconut-based biscuit-like dessert
  • Bruaca [pt]
  • Cacuanga[7]
  • Cajuzinho – a popular sweet made of peanuts, cashew nuts and sugar and is shaped like a tiny cashew
  • Camafeu de nozes [pt]
  • Canjica – a popular Festa Junina sweet dish prepared using canjica corn[8]
  • Carolina [pt] – An éclair-like dessert
  • Cartola [pt] – a typical Pernambuco dessert
  • Cavaca [pt]
  • Chuvisco [pt]
  • 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 [pt] – a chocolate-like dessert made using cupuaçu instead of cacao
  • Curau – a sweet custard-like dessert made from the pressed juice of unripe maize, cooked with milk and sugar
  • Doces Cristalizados
  • Doce de abóbora [pt]
  • Doce de espécie [pt] – typical dessert of the Northeast Region of Brazil
  • Espuma de sapo

F–J

  • 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

K–O

Manjar blanco (center)
Olho-de-sogra
  • Mané-pança
  • Mané pelado
  • Manjar blanco – a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies.[9]
  • 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
  • Nhá Benta or "teta de nega", a chocolate-coated creamy marshmallow
  • 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

P–T

Close-up of a chocolate pavê

U–Z

  • Umbuzada [pt] – A drink made from cooked umbu fruit, milk and sugar

Gallery

See also

References

  1. ^ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21. ISBN 9780135074817.
  2. ^ "Way of Life". Encarta. MSN. Archived from the original on 2009-10-29. 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. ^ Maresch, Gustavo (27 October 2020). "Gastronomia tradicional da Ilha de Santa Catarina: açoriana ou manezinha?". Sistema Catarinense de Comunicações [pt]. Retrieved 6 September 2021.
  8. ^ 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.
  9. ^ Web Gastronomica de Enrique Domenech: Manjar Blanco Receta Archived 2009-12-23 at the Portuguese Web Archive, retrieved on 22-04-2007
  10. ^ Charles Gordon Sinclair (1998), International Dictionary of Food & Cooking. Taylor & Francis. ISBN 1-57958-057-2, ISBN 978-1-57958-057-5

External links

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