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Manjar blanco
Bowl of "Manjar Blanco".JPG
Colombian "Manjar Blanco" (center bowl)
Alternative names Manjar de leche, manjar
Type Dessert
Main ingredients Milk
Cookbook:Manjar blanco  Manjar blanco
"Natilla" redirects here. For the dessert, see natillas.

Manjar blanco (Spanish pronunciation: [maŋˈxar ˈblaŋko]), also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based.[1] In Spain the term refers to blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably with dulce de leche or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other countries, such as tembleque in Puerto Rico. In Portuguese-speaking countries the dish is known as manjar branco.

Spain[edit]

Main article: Blancmange

Manjar blanco in Spain and in other parts of Europe refers to a dessert (blancmange in English), traditionally light brown in color although often colored by added ingredients, made with a mould with a consistency like gelatin (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients[1] (the dish was probably influenced by the Arab cuisine of Muslim Spain). Today the primary ingredients in Spain tend to be milk, almonds, corn starch or gelatin, and sugar.[2] The variants in Spain are often somewhat different from those in France or the United Kingdom.

South America[edit]

This term is used in Peru, Ecuador, Chile, and Argentina (not to be confused with natillas which is a separate but similar dish[3]). It refers to a set of similar dishes traditionally made by slowly and gently cooking pure (normally non-homogenized) milk to thicken and reduce the volume, and gradually adding sugar. In some regions other ingredients such as vanilla bean, citrus juices, cinnamon, and even rice[4] may also be added. Usually a double boiler of some sort is employed so as to prevent browning of the mixture (which would give it a different flavor). The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ingredients may have been added). The cooking process is largely the same as for creating sweetened condensed milk except that the result is normally thicker.

Although manjar blanco can be used as spread much like jelly or jam is used in the U.S., it is also commonly used as a filling for pastries and cookies such as alfajores and tejas.

Central America[edit]

In Guatemala, El Salvador, and other countries in Central America manjar de leche is a pudding or custard made with milk, cornstarch (to thicken), sugar, and often other ingredients such as vanilla, cinnamon, and/or other flavorings. This white-colored confection may be eaten by itself or used as a pastry filling.

Colombia[edit]

Manjar blanco is a traditional Christmas dish in Colombia, along with natilla. It is made out of ingredients like milk, rice, and sugar; which are heated for a long period of time until the right texture is achieved. Manjar blanco is usually eaten with a slice of natilla, buñuelos, and hojuelas, creating a very good combination from the salty buñuelos with the two sweet desserts. Manjar blanco can be found in stores during Christmas time, but is also found in stores throughout the year.

Philippines[edit]

A local adaptation of this dessert is called maja blanca, and uses coconut milk instead of milk. It also contains corn kernels, and this variation is known as maja blanca con maiz

See also[edit]

Notes[edit]

  1. ^ a b Web Gastronomica de Enrique Domenech: Manjar Blanco Receta, retrieved on 22-04-2007
  2. ^ CyberPadres.com: MANJAR BLANCO, retrieved on 22-04-2007.
  3. ^ Plural World: Colombian gastronomy
  4. ^ BoliviaWeb: Galeria de Recetas: MANJAR BLANCO, retrieved on 22-04-2007

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Manjar_blanco — Please support Wikipedia.
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Peru this Week

Peru this Week
Fri, 10 Oct 2014 12:18:45 -0700

As I mentioned before, manjar blanco, also known as dulce de leche, makes up the foundation of the Suspiro de Limeña. However, the defining factor, which distinguishes it from other caramel creations, is the port meringue, which covers the dulce de ...

Clarín.com

Clarín.com
Wed, 22 Oct 2014 07:20:22 -0700

En la lista de postres no podía faltar el "dulce de leche", conocido también como manjar blanco, arequipe o cajeta, que Francisco trajo en 2013. Realizado en base a leche como ingrediente esencial, es uno de los productos que desembarcaron en Santa ...
 
Ideal Digital
Tue, 21 Oct 2014 15:15:26 -0700

En la lista de postres no podía faltar el "dulce de leche", conocido también como manjar blanco, arequipe o cajeta, un dulce tradicional de América Latina y que corresponde a una variante caramelizada de la leche, entre los preferidos por el papa ...

prensa.com

prensa.com
Sun, 19 Oct 2014 14:46:46 -0700

19/10/2014 - ANTÓN, Coclé.– La habilidad para confeccionar artesanías quedó demostrada este domingo, 19 de octubre, en la celebración del 45 Festival del Toro Guapo de Antón, realizado a un costado del parque central de ese distrito, en la provincia de ...

Radio Santa Fe

Radio Santa Fe
Tue, 21 Oct 2014 08:45:00 -0700

Jorge Torres Victoria, alias 'Pablo Catatumbo', vive entre la Habana, Venezuela y la Sultana del Valle, disfrutando del manjar blanco. Y cuidándose de las autoridades estadounidenses, que a pesar del acuerdo de paz, le mantienen todavía vigente una ...

La Estrella Online Panama

La Estrella Online Panama
Sat, 18 Oct 2014 07:15:00 -0700

También se hará el brindis en horas de la tarde del guacho antonero, bocadillos y manjar blanco, elementos que representan la gastronomía del distrito. Y el domingo 19 de octubre, habrá el tradicional repique de campanas, tuna de madrugada, como ...
 
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Mon, 20 Oct 2014 07:11:10 -0700

Pero de esas natillas tradicionales ya queda poco, las que se venden hoy parecen toffee sin punto, y a esa textura se está acostumbrando el paladar de las nuevas generaciones que a veces lo que comen es un manjar blanco de otro color, donde el azúcar ...

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Wed, 15 Oct 2014 22:37:30 -0700

Una de las más ricas tradiciones interioranas se inicia hoy en el distrito de Antón, provincia de Coclé. Se trata del Festival Nacional del Toro Guapo, que este año celebra su 45ª versión. La fiesta, que nació en 1964 motivada en el deseo de compartir ...
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