Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "19f11983b7814d479eef018f3b19bd1e",
    "updated": "2025-05-18T21:50:11.532Z",
    "title": "Sesame Balls Recipe (Vietnamese Bánh Cam)",
    "subtitle": null,
    "description": "This recipe for sesame balls, also known as Vietnamese bánh cam, satisfies the need for a snack by combining a golden crispy outer shell made of glutinous rice flour with a filling of sweet mung beans and a coating of white sesame seeds.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried mung beans",
          "sugar",
          "salt, optional",
          "dash of vanilla extract, optional"
        ]
      },
      {
        "section": "Outer Shell (Vō)",
        "ingredients": [
          "warm water plus more on the side for later",
          "sugar",
          "salt",
          "glutinous rice flour",
          "rice flour",
          "all-purpose wheat flour",
          "potato flakes",
          "baking powder"
        ]
      }
    ],
    "instructions": [
      "Rinse and drain the mung beans under running water.",
      "Soak the mung beans overnight in water.",
      "To prepare, bring a pot of salted water to a boil, pour it over the mung beans, cover, and refrigerate overnight.",
      "Once the liquid has cooled, you may drain the beans to speed up the soaking process (about 2 hours), then repeat this process two more times.",
      "Remove the mung beans from soaking and cook them.",
      "Using a steamer on medium heat is the best method to ensure the mung beans are cooked perfectly.",
      "Alternatively, you can use a rice cooker with just enough water to cook the beans, but this may cause them to stick to the pot.",
      "Mash the beans once they have softened and are no longer crunchy.",
      "Steaming takes approximately 25 minutes.",
      "Add sugar, salt, and vanilla extract to the cooked mung beans and mix well.",
      "Mash the beans to create a thick and somewhat dry mixture, adding water as necessary.",
      "Pour half of the warm water into a large container.",
      "Mix in the sugar and salt until completely dissolved.",
      "Add the remaining ingredients for the dough and stir well (using a food processor is optional).",
      "The dough should be somewhat dry and have the consistency of play dough.",
      "Let the dough rest for at least 2 hours, preferably 8 hours.",
      "After resting, the dough will rise slightly and hydrate, making it easier to handle.",
      "Place the mung bean filling on a disk of dough and flatten it.",
      "There is no strict dough-to-filling ratio; a diameter of about 1 inch is preferred but can be adjusted.",
      "The balls will expand slightly during cooking.",
      "Make sure there are no air pockets inside the balls, as the dough will expand and incorporate air in the center.",
      "Seal the balls completely to prevent splitting.",
      "Roll the balls gently in your palms, then coat them with sesame seeds.",
      "Prepare the oil for frying.",
      "Deep fry the bánh cam in neutral cooking oil heated to 285 degrees Fahrenheit.",
      "Do not overcrowd the pot.",
      "Each batch should take about 11 minutes to cook.",
      "Move the balls around occasionally to ensure even cooking."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]