Manjar blanco
Alternative names | Manjar de leche, manjar (Spanish) Menjar blanc (Catalan) |
---|---|
Type | Dessert |
Region or state | Europe, Americas and Maritime Southeast Asia |
Main ingredients | Milk |
The manjar blanco (Spanish pronunciation: [maŋˈxaɾ ˈblaŋko], or also in Spanish as manjar de leche), known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies.[1][2][3] It refers to variations of blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom.
In the
Spain and the Catalan speaking-areas
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.[4]
In the so-called
South America
This term is used in
Although manjar blanco can be used as spread much like
Colombia
Manjar blanco is a traditional
Central America
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 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.[citation needed]
Philippines
A
See also
- Buñuelos
- Hojuelas
- List of spreads
References
- ^ a b "Web Gastronomica de Enrique Domenech: Manjar Blanco Receta" (in Spanish). Archived from the original on 2009-12-23. Retrieved April 22, 2007.
- ^ a b "El menjar blanc, una recepta medieval". VadeGust (in Catalan). 2021-01-21. Retrieved 2024-04-17.
- ^ a b "Menjar blanc de Reus, tol el que cal saber". Catalunya Diari (in Catalan). 2018-11-15. Retrieved 2024-04-17.
- ^ "Manjar Blanco". CyberPadres.com (in Spanish). Archived from the original on 2006-11-02. Retrieved April 22, 2007.
- ^ Ricart, Raquel (2019-10-18). "L'Alguer". La Veu del País Valencià. Retrieved 2024-04-20.
- ^ "Galeria de Recetas: Manjar Blanco". BoliviaWeb (in Spanish). Retrieved April 22, 2007.
- ISBN 9786214200870.