Bienmesabe

In Panamanian cuisine, bienmesabe is a dessert dish prepared using milk, rice and panela (unrefined whole cane sugar), which is slow cooked.^[11]

In Puerto Rican cuisine, bienmesabe is a sweet syrup prepared using coconut milk, egg yolk, rum and sugar. It is used poured atop dishes such as ladyfingers or sponge cake.^[12]

In Peru, bienmesabe is a sweet that has been present since the 19th century.^[13] The variety that has become popular is the one that is prepared in Lima and has sweet potato as a basic ingredient.^[14] There are other variants that incorporate traditional elements of regional cuisines, such as loche, custard apple or lucuma in Lambayeque.^[15][16]

Bienmesabe antequerano is prepared in a marzipan cake form, which has a soft texture and is topped with sugar.^[17]

Bienmesabe is a popular dessert in the cuisine of the Canary Islands, where it is served with cat's tongue biscuits.^{[18][19][20][21][22][23]} Cookies can be served on the side or crushed and served over dessert.^[24] It has been described as the "most famous" dessert in Canarian cuisine.^[25]

Its origin dates back to the European era of the conquest of the islands (in the fifteenth century), brought by Spanish settlers, who in turn respond to Arab traditions spread in Spain during the Muslim occupation over seven centuries. The Canarian bienmesabe is made of egg, grated almonds, palm honey and grated lemon. It has a thick, grainy and unctuous texture.^[26] It can be eaten alone or with other foods, such as ice cream. You can also include rum.^[27]

In Venezuelan cuisine, bienmesabe is a traditional cake prepared using coconut and liqueur.^[28] A sweet sponge cake version that is soaked in a mixture of egg yolks and coconut milk exists as well.^[29]

• List of desserts