Known as Arequipe sweet in Venezuela, Manjar Blanco in Colombia, Ecuador, Panama, Peru, and Bolivia, or dulce de leche in Argentina.
Manjar Blanco is one of the most iconic desserts in Bolivian pastry, known and appreciated throughout the country for its smooth flavor and creamy texture.
Made from milk, sugar, and rice, Manjar Blanco is cooked slowly over low heat, stirring constantly until the mixture thickens and takes on a pale golden color. Often, a pinch of cinnamon or vanilla is added to enhance its flavor, and in some versions, shredded coconut or ground almonds are incorporated to give it a special touch.
Manjar Blanco
Ingredients
½ cup of Rice
9 cups of Milk
1 Cinnamon stick
½ teaspoon of Baking soda, to prevent the milk from curdling
2 cups of Granulated sugar
Preparation
Step 1 : The rice is thoroughly washed, drained, and sun-dried.
Step 2 : Once dry, it is finely ground using a mortar and pestle, blender, or food processor, and then sifted through a colander, repeating the process until all the rice is ground.
Step 3 : In a large pot, add nine cups of milk, the ground rice, the cinnamon, the baking soda, and the sugar.
Step 4 : Mix well until the sugar is completely dissolved.
Step 5 : Place the pot over moderate heat and stir constantly with a wooden spoon to prevent burning or boiling over.
Step 6 : Let it boil at a moderate simmer until the mixture thickens.
Step 7 : The sweet is ready when, when stirring with a wooden spoon, the bottom of the pot becomes visible.
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