Our version of the dessert is not flavored with Almonds like its siblings but with coconut and prunes.
It is usually eaten in the New Years Eve and I am pretty sure it’s because it is known as Yemanjá’s Favorite Food – for the same reason millions of Brazilians in the last day of the year dress themselves in white, throw flowers in the sea and jump seven waves for seven wishes:-)

In spite of being the largest catholic country in the world, Brazil has a strong religious culture of syncretism and Yemanjá is associated to the Virgin Mary. Even some of most fervorous Catholics I know will still wear white and trust their new year’s wishes to the sea.
Yemanjás day is 2nd of February and guess what is eaten then?
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Manjar Branco - Brazilian Blancmange
Serves: 10 | Cost:$ | Difficulty: Medium | Time: 30min plus time for cooling down
Author: A Classic by Rachel Elich
IngredientsFor the Manjar
- 1l Full Cream Milk
- 1 Can sweetened condensed milk
- (395g)200ml coconut milk
- 100g Desiccated coconut
- 8 Tablespoons corn flour(starch)
- 250ml Water
- 250g Pitted Prunes
- 2 Cups Sugar
- 1 Cup Water
For the Manjar
- In a small bowl dissolve the corn flour in the water
- In a medium sauce pan mix the milk, the condensed milk and the water with the corn flour
- Bring the Mixture to boil under medium heat stirring all the time
- Stir in the coconut and the coconut milk
- Cook for 5 minutes more, stirring all the time
- Leave it to set in the fridge in a wet pudding mould or make individual portions using wine glasses
- Put the sugar, water and prunes in a small sauce pan
- Bring it to boil over high heat, reduce the heat to low and leave it boiling until it starts to thicken up (don't leave for a long time or you will end up with a hard caramel - a good way of testing is putting a drop of the caramel on cold water and test the consistency)
- Remove from the heat and let it cool down out of the fridge.
Soundtrack for Manjar Branco :-)
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