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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. In Costa Rica, the term "natilla" refers to a cultured buttermilk-like product with a butterfat content ranging from 12% ("liviana") to 14%, sold in stores in plastic pouches. It is used as a condiment on such dishes as gallo pinto, baked potatoes, steamed vegetables and the like.

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.

Puerto Rico[edit]

Manjar blanco in Puerto Rico is known as natilla (pronounced nah-tee’-ya) and it’s classified as a cold custard dessert. Natilla is made with cornstarch, vanilla, sugar, eggs, lemon zest, cinnamon, milk, and evaporated milk. Typically served on Christmas in small cups with cinnamon sprinkled on top. Natilla can be brought all year around in supermarkets and convenient stores as a prepackaged powder with just the requirement of heating with milk. A less sweeter made with honey and more milk version in Puerto Rico is served for breakfast, once done its topped with fruit and cinnamon.

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.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.

1076 news items

Perú.com

Perú.com
Tue, 07 Apr 2015 17:22:30 -0700

Mezclar según el gusto, el manjar blanco con las nueces ya molidas. Agregar un poco de leche evaporada para que no quede demasiado seco o espeso, pero tampoco suelto que vaya a chorrear al comer la canastita. Una vez retiradas del horno y frías, ...
 
La Crónica de Hoy
Sat, 25 Apr 2015 22:37:30 -0700

Eso explica que bocados como el “manjar blanco”, guiso con carne de pollo y que formaba parte del arsenal de platos fuertes, llevase abundante azúcar. También explica que en el comúnmente llamado “Recetario de Sor Juana”, de las 37 recetas que ...

Diario El Siglo

Diario El Siglo
Thu, 09 Apr 2015 08:22:30 -0700

Hoy en día nos encontramos en el apogeo del chocolate blanco , con chefs y cocineros redescubriendo formas en que este manjar blanco puede mejorar tanto platos salados como dulces. Si eres una fanática, ¡tienes que descubrir estas cosas que NO ...

LaRepública.pe

LaRepública.pe
Thu, 09 Apr 2015 16:03:45 -0700

Los pasteles de manjar blanco eran llevados en varios cestos, los agentes del INPE se percataron del hecho al notar nerviosismo en las mujeres y tras revisar los pasteles encontraron los envoltorios de droga. De inmediato avisaron al representante del ...

El Nuevo Herald

El Nuevo Herald
Tue, 07 Apr 2015 02:56:15 -0700

La trilogía de sabores peruanos, que trae mousse de lúcuma (pulpa de lúcuma, manjar blanco y chantilly polvoreada con chocolate), el afamado suspiro limeño y el merengado de chirimoya (pulpa de chirimoya, manjar blanco, chantilly con merengue y ...

elEconomistaAmérica (Perú)

elEconomistaAmérica (Perú)
Tue, 21 Apr 2015 12:41:15 -0700

"En el último trimestre del 2014 lanzamos nuestra barra de manjar blanco con dulce de zarzamora y sauco, que tiene la peculiaridad de compartir en un solo envase y presentación dos sabores distintos de King Kong. Este lanzamiento nos permitió un mayor ...
 
Andina
Sat, 18 Apr 2015 14:56:15 -0700

Lima, abr. 18. Más de 1,000 niños de tres colegios de Chosica disfrutaron de un rico desayuno, consistente en panes y avena, preparado por internos del penal Miguel Castro Castro como muestra de solidaridad hacia aquellos que padecieron por los ...
 
FoodNewsLatam.com
Wed, 15 Apr 2015 20:00:00 -0700

El dulce de leche (también conocido como manjar, manjar blanco, arequipe o cajeta) es un dulce tradicional de América Latina y que corresponde a una variante caramelizada de la leche. Su consumo se extiende a todos los países latinoamericanos.
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