Bánh bò
 Bánh bò hấp (steamed bánh bò) | |
| Jinis | Sponge cake |
|---|---|
| Ajangan | Dessert |
| Panggonan asal | Vietnam |
| Tlatah utawa praja | Southeast Asia |
| Woworan pokok | Rice flour, water, sugar, yeast, coconut milk |
 Médhia: Bánh bò | |
Bánh bò yaiku jajanan kuwé legi saka Vietnam . [1] [2] Iki digawé saka glepung beras, banyu, gula, lan ragi, [3] lan nduwè rupa kaya tala kaya ing jero amarga ana pirang-pirang gelembung cilik. Santen klapa uga minangka bagean saka pasugatan iki, menehi rasa lan ambu klapa. Kuwé punika saking olahan China , senadyan versi Cina, disebut Bai Tông gao ( 白 糖 糕 ), ora ngemot santen. [4] Bánh bò racaké dipangan minangka panganan cuci mulut, sanajan bisa uga dikonsumsi minangka iringan kanggo panganan. [5]
Étimologi
[besut | besut sumber]
Ing basa Vietnam, bánh ateges "kuwé", lan bò bisa uga tegese "sapi" utawa "kanggo nyusup". [6] Miturut Paulus Huynh Tinh của 's 1895 kamus Đại Nam Quốc am tu VI, panganan cuci mulut iki dijenengaké mangkono amarga sawijining cow kang udder, [7] amêsthi jeneng iki cekakan saka bánh vú bò . [8] Nanging, miturut Etimologi rakyat sing populer, bò nuduhaké carané kuwé "nyusup" nganti sisih ndhuwur bokor nalika rampung di dang.
Bánh bò iki bakal dibedakaké saka bánh bó sing paling umum ("kuwé dipijet"), jajan iki sing ditemokaké ing Provinsi Quảng Ngãi ; bò ("sapi", "daging sapi") diwedharaké kanthi nada bó, déné bó ("dipencet") nduwèni nada sing mundhak.
Kapustakan
[besut | besut sumber]- ↑ Thanh Nien Weekly print edition August 26, 2011 Rural cakes awaken the child within[pranala mati permanèn] "Bánh bò (literally "cow cake") is a sweet and chewy sponge cake. It is made from rice flour, water, sugar and yeast."
- ↑ T. H. Yellowdawn - Fermented Foods: Naturally Enzymatic Therapy 2008- Page 279 "Steamed Rice flour cake Steamed Rolls (Bánh Cuốn), Rice powder pudding (Bánh Ðúc) Rice duckweed (Bánh Bèo) Fermented sweet cow-skin cake (Bánh Bò)"
- ↑ Baking powder is sometimes substituted for the yeast.
- ↑ The Chinese version, called bai tang gao (白糖糕; pinyin: bái táng gāo; Cantonese: baak6 tong2 gou1; literally "white sugar cake," is always white and is often slightly sour in taste due to the fermentation of the batter before cooking. The Vietnamese version should not have any sourness.
- ↑ Andrea Nguyen Into the Vietnamese Kitchen" p291 "bánh bò"
- ↑ "Definition of 'bò' in Vietnamese - English dictionary". Dibukak ing 2009-06-12.
- ↑ 𤙭 Bò . Vol. 1. Saigon: Imprimerie Rey, Curiol, & Compagnie. 1895. kc. 61.
- ↑ Lê Trung Hoa (October 19, 2013). "Bánh không cẳng sao gọi bánh bò?" [Why is a cake without shanks called crawling cake?]. Tuổi Trẻ . Dibukak ing March 24, 2014.