# Manjar blanco > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Manjar_blanco > Markdown URL: https://mediated.wiki/source/Manjar_blanco.md > Source: https://en.wikipedia.org/wiki/Manjar_blanco > Source revision: 1342561579 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{short description|Term used in Spanish-speaking areas for milk-based sweets}} {{redirect|Natilla|the dessert|natillas}} {{Infobox prepared food | name = Manjar blanco (Spanish)
Menjablanc (Catalan) | image = Menjablanc de Reus.jpg | image_size = 250px | caption = Typical Catalan menjablanc from [Reus](/source/Reus) | alternate_name = Manjar de leche, manjar (Spanish)
Menjar blanc (Catalan) | country = | region = [Europe](/source/Europe), [Americas](/source/Americas) and [Maritime Southeast Asia](/source/Maritime_Southeast_Asia) | creator = | course = | type = [Dessert](/source/Dessert) | served = | main_ingredient = [Milk](/source/Milk) | variations = | calories = | other = }} '''Manjar blanco''' ({{IPA|es|maŋˈxaɾ ˈblaŋko}}, also known in [Spanish](/source/Spanish_language) as '''{{Lang|es|manjar de leche}}'''), known in [Catalan](/source/Catalonia) as '''{{Lang|ca|menjar blanc}}''' or '''{{Lang|ca|menjablanc}},''' is a term used in Spanish- and Catalan-speaking areas of the world in reference to a variety of [milk](/source/milk)-based sweets.{{Cite web |title=Web Gastronomica de Enrique Domenech: Manjar Blanco Receta |url=http://www.kike.c.telefonica.net/endosan/manblanc.htm |archive-url=http://arquivo.pt/wayback/20091223065435/http://www.kike.c.telefonica.net/endosan/manblanc.htm |archive-date=2009-12-23 |access-date=April 22, 2007 |language=es}}{{Cite news |date=2021-01-21 |title=El menjar blanc, una recepta medieval |url=https://vadegust.cat/reportatges/el-menjar-blanc-una-recepta-medieval-10002/ |access-date=2024-04-17 |work=VadeGust |language=ca}}{{Cite news |date=2018-11-15 |title=Menjar blanc de Reus, tol el que cal saber |url=https://catalunyadiari.com/actualitat/menjar-blanc-reus |access-date=2024-04-17 |work=Catalunya Diari |language=ca}} It refers to variations of [blancmange](/source/blancmange), a European sweet found in various parts of the continent as well as the [United Kingdom](/source/United_Kingdom). In the [Americas](/source/Americas) ([South America](/source/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](/source/dulce_de_leche)'' or ''[cajeta](/source/cajeta)'' in [Latin America](/source/Latin_America) but these terms generally refer to sweets prepared differently from those just described. Related dishes exist by other names in other regions, such as [tembleque](/source/tembleque) in Puerto Rico. In [Portuguese](/source/Portuguese_language)-speaking countries, the dish is slightly different and known as ''[manjar branco](/source/manjar_branco)''. ==In different regions== ===Spain and the Catalan-speaking areas=== thumb|right|Powder commercially available {{Lang|ca|menjablanc}} from Reus, considered a local speciality {{main|Blancmange}} Manjar blanco in [Spain](/source/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](/source/gelatin) (in fact modern varieties are often made with gelatin). In the [Middle Ages](/source/Middle_Ages), the dish was prepared with chicken or fish, rice, sugar, and [almond milk](/source/almond_milk) or milk and other ingredients (the dish was probably influenced by the [Arab cuisine](/source/Arab_cuisine) of [Muslim Spain](/source/Al-Andalus)). Today the primary ingredients in Spain tend to be milk, [almond](/source/almond)s, [corn starch](/source/corn_starch) or gelatin, and sugar.{{Cite web |title=Manjar Blanco |url=http://www.cyberpadres.com/serpadre/nutricion/celiacos/manjar_blanco.htm |archive-url=https://web.archive.org/web/20061102072720/http://www.cyberpadres.com/serpadre/nutricion/celiacos/manjar_blanco.htm |access-date=April 22, 2007 |website=CyberPadres.com |archive-date=2006-11-02 |language=es}} In the [Catalan Countries](/source/Catalan_Countries), the recipe dates back to the [Middle Ages](/source/Middle_Ages) and it is present in [cookbooks](/source/Cookbook) as old as the ''[Llibre de Sent Soví](/source/Llibre_de_Sent_Sov%C3%AD)'' (1324), one of the oldest in Europe that was not published in [Latin](/source/Latin). One of the most famous variations of the menjar blanc in this area is the one from [Reus](/source/Reus), produced since the 1910s and considered a historical local delicacy based on the [almond](/source/almond) as its key ingredient. It has no [gelatin](/source/gelatin) in its recipe. Another famous variation is the one from [l'Alguer](/source/l'Alguer) ([Sardinia](/source/Sardinia)), that was exported from Reus and that later on evolved without any almond—only containing milk, starch, sugar, and lemon peel.{{Cite news |last=Ricart |first=Raquel |date=2019-10-18 |title=L'Alguer |url=https://www.diarilaveu.cat/columnistes/lalguer-502321/ |access-date=2024-04-20 |work=[La Veu del País Valencià](/source/La_Veu_del_Pa%C3%ADs_Valenci%C3%A0)}} ===South America=== This term is used in [Peru](/source/Peru), [Ecuador](/source/Ecuador), [Chile](/source/Chile), and [Bolivia](/source/Bolivia) (not to be confused with ''[natillas](/source/natillas)'' 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](/source/Homogenization_(chemistry))) [milk](/source/milk) to thicken and reduce the volume, and gradually adding [sugar](/source/sugar). In some regions other ingredients such as [vanilla](/source/vanilla), citrus juices, [cinnamon](/source/cinnamon), and even [rice](/source/rice){{Cite web |title=Galeria de Recetas: Manjar Blanco |url=http://boliviaweb.com/recipes/manjar.htm |access-date=April 22, 2007 |website=BoliviaWeb |language=es}} may also be added. Usually a [double boiler](/source/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](/source/cream) (with accents of whatever additional ingredients may have been added). The cooking process is largely the same as for creating [sweetened condensed milk](/source/condensed_milk) except that the result is normally thicker.{{Cn|date=August 2021}} Although manjar blanco can be used as spread much like [jelly](/source/Fruit_preserves) or [jam](/source/jam) is used in the U.S., it is also commonly used as a filling for [pastries](/source/pastry) and [cookie](/source/cookie)s such as ''[alfajor](/source/alfajor)es'' and [tejas](/source/Teja_(confectionery)).{{Cn|date=August 2021}} ===Colombia=== Colombian manjar blanco (center bowl)|right|thumb Manjar blanco is a traditional [Christmas dish](/source/Christmas_dish) in [Colombia](/source/Colombia), along with [natilla](/source/natillas). 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](/source/bu%C3%B1uelos), and [hojuelas](/source/hojuelas), 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.{{Cn|date=August 2021}} ===Central America=== In [Guatemala](/source/Guatemala), [El Salvador](/source/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.{{Cn|date=August 2021}} ===Philippines=== ''Manjar blanco'' is known as ''[tibuktíbuk](/source/tibukt%C3%ADbuk)'' in [Pampangan](/source/Kapampangan_language) and {{Lang|tl|tibok-tibok}} in [Tagalog](/source/Tagalog_language). There also exists an indigenized, [plant-based](/source/Plant-based_diet) adaptation of this dessert called ''[maja blanca](/source/maja_blanca)'' which instead uses [coconut milk](/source/coconut_milk), alongside [cornstarch](/source/cornstarch) or [gulaman](/source/gulaman) (algae-derived thickener) and sugar. It also commonly includes corn kernels, and this variation is known as ''maja blanca con maíz''.{{cite book|author=Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}} ==See also== *[Buñuelos](/source/Bu%C3%B1uelos) *[Hojuelas](/source/Hojuelas) *[List of spreads](/source/List_of_spreads) ==References== {{Reflist|30em}} ==External links== * [https://www.hertzmann.com/articles/2003/blanc/ Blanc-Manger: A Journey Through Time] Category:Desserts Category:Almonds Category:Spanish cuisine Category:Chilean cuisine Category:Colombian cuisine Category:Mexican desserts Category:Puerto Rican cuisine Category:Peruvian cuisine Category:Spreads (food) Category:Cuisine of New Mexico Category:Cuban cuisine --- Adapted from the Wikipedia article [Manjar blanco](https://en.wikipedia.org/wiki/Manjar_blanco) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Manjar_blanco?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.