Manjar Branco

Description: Small cakes, gelatinous, prepared with milk, rice flour and sugar. They are usually superimposed, and it is possible to detach one of these pieces with two fingers of the hand.

Region: Alentejo.

Special feature: Small very white cakes, lightly toasted on the surface.

History: This Manjar Branco has nothing to do with the classic Manjar Branco prepared made with chicken breast and served in a glass as a spoon candy. This White Delicacy is attributed to the Convent of Santa Clara de Portalegre, in the two publications mentioned in the bibliography. However, the second publication refers to two more white delicacies: the Manjar Branco from Convento das Mónicas and the roasted Manjar Branco from another Alentejo convent.

Use: As a treat at any time of the day and especially on festive days, such as baptisms and others.

Know-how: Sift the starch with the sugar, add the cold milk little by little and stir constantly. Bring the mixture to a boil until you get a very thick cream. Let it cool and arrange in mounds to form small cakes. They are taken to a hot oven to brown.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001