 Typical Catalan menjablanc fromReus | |
| Alternative names | Manjar de leche, manjar (Spanish) Menjar blanc (Catalan) |
|---|---|
| Type | Dessert |
| Region or state | Europe,Americas andMaritime Southeast Asia |
| Main ingredients | Milk |
Themanjar blanco (Spanish pronunciation:[maŋˈxaɾˈblaŋko], or also inSpanish asmanjar de leche), known inCatalan asmenjar blanc ormenjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety ofmilk-based delicacies.[1][2][3] It refers to variations ofblancmange, aEuropean delicacy found in various parts of the continent as well as theUnited Kingdom.
In theAmericas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably withdulce de leche orcajeta inLatin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other regions, such astembleque in Puerto Rico. InPortuguese-speaking countries, the dish is slightly different and known asmanjar branco.
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Manjar blanco inSpain 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 likegelatin (in fact modern varieties are often made with gelatin). In theMiddle Ages, the dish was prepared with chicken or fish, rice, sugar, andalmond milk or milk and other ingredients[1] (the dish was probably influenced by theArab cuisine ofMuslim Spain). Today the primary ingredients in Spain tend to be milk,almonds,corn starch or gelatin, and sugar.[4]
In theCatalan Countries, the recipe dates back to theMiddle Ages and it is present incookbooks as old as theLlibre de Sent Soví (1324), one of the oldest in Europe that was not published inLatin.[2] One of the most famous variations of the menjar blanc in this area is the one fromReus, produced since the 1910s and considered a historical local delicacy based on thealmond as its key ingredient.[3] It has nogelatin in its recipe. Another famous variation is the one froml'Alguer (Sardinia), that was exported from Reus and that later on evolved without any almond—only containing milk, starch, sugar, and lemon peel.[5]
This term is used inPeru,Ecuador,Chile, andBolivia (not to be confused withnatillas which is a similar but separate dish). 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 addingsugar. In some regions other ingredients such asvanilla, citrus juices,cinnamon, and evenrice[6] may also be added. Usually adouble 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 sweetenedcream (with accents of whatever additional ingredients may have been added). The cooking process is largely the same as for creatingsweetened condensed milk except that the result is normally thicker.[citation needed]
Although manjar blanco can be used as spread much likejelly orjam is used in the U.S., it is also commonly used as a filling forpastries andcookies such asalfajores andtejas.[citation needed]
Manjar blanco is a traditionalChristmas dish inColombia, along withnatilla. 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, andhojuelas, creating a flavor 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.[citation needed]
InGuatemala,El Salvador, and other countries in Central Americamanjar 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]
Manjar blanco is known astibuktíbuk inPampangan andtibok-tibok inTagalog. There also exists an indigenized,plant-based adaptation of this dessert calledmaja blanca which instead usescoconut milk, alongsidecornstarch orgulaman (algae-derived thickener) and sugar. It also commonly includes corn kernels, and this variation is known asmaja blanca con maíz.[7]
