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 ( ), ora ngemot santen. [4] Bánh bò racaké dipangan minangka panganan cuci mulut, sanajan bisa uga dikonsumsi minangka iringan kanggo panganan. [5]

Bánh bò
Banh bo hap.jpg
Bánh bò hấp (steamed bánh bò)
JinisSponge cake
AjanganDessert
Panggonan asalVietnam
Tlatah utawa prajaSoutheast Asia
Woworan pokokRice flour, water, sugar, yeast, coconut milk
  Médhia: Bánh bò

ÉtimologiBesut

 
bánh bò werna soklat

Ing basa Vietnam, bánh ateges "kuwé", lan 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, nuduhaké carané kuwé "nyusup" nganti sisih ndhuwur bokor nalika rampung di dang.

 
bánh bò sing bundher

Bánh bò iki bakal dibedakaké saka bánh bó sing paling umum ("kuwé dipijet"), jajan iki sing ditemokaké ing Provinsi Quảng Ngãi ; ("sapi", "daging sapi") diwedharaké kanthi nada , déné ("dipencet") nduwèni nada sing mundhak.

KapustakanBesut

  1. Thanh Nien Weekly print edition August 26, 2011 Rural cakes awaken the child within "Bánh bò (literally "cow cake") is a sweet and chewy sponge cake. It is made from rice flour, water, sugar and yeast."
  2. 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)"
  3. Baking powder is sometimes substituted for the yeast.
  4. The Chinese version, called bai tang gao (; 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.
  5. Andrea Nguyen Into the Vietnamese Kitchen" p291 "bánh bò"
  6. "Definition of 'bò' in Vietnamese - English dictionary". Retrieved 2009-06-12.
  7. 𤙭 Bò (in Vietnamese). 1. Saigon: Imprimerie Rey, Curiol, & Compagnie. 1895. p. 61.CS1 dandani: Basa ora kaweruhan (link)
  8. Lê Trung Hoa (October 19, 2013). "Bánh không cẳng sao gọi bánh bò?" [Why is a cake without shanks called crawling cake?]. Tuổi Trẻ (in Vietnamese). Retrieved March 24, 2014.CS1 dandani: Basa ora kaweruhan (link)