Manjar Blanco (White Caramel) and Helado de Canela (Cinnamon Sherbet) are two popular desserts from Bolivia, the heart of the Andes.
High in the Andes, the people of Bolivia love their desserts! Here are two you can try at home.
Manjar Blanco (White Caramel): Manjar is a favorite South American treat made by mixing powdered rice, whole milk, sugar and cinnamon and boiling the whole mixture until it turns into a thick, sticky, creamy paste that is often served on cookies, mixed into ice cream or even eaten plain. It’s popular from Colombia to Argentina, and is also known as “dulce de leche,” or “milk candy.” It very closely resembles caramel in texture, color and flavor, although it’s usually not as dense.
Recipe:
Ingredients
- ½ cup dry rice
- 9 cups whole milk
- 2 cups sugar
- 1 cinnamon stick or ¼ teaspoon ground cinnamon
- Pinch of salt
- 1/8 teaspoon baking soda
- Raisins (optional)
Directions:
- Grind the rice until it is a fine powder. Or, soak it in water for two days until it can be easily mashed up and dissolved.
- Combine all ingredients in a large pot.
- Cook over medium heat, continually stirring with a wooden spoon until the mixture is thick enough that you can see the bottom of the pot between stirring. The mixture should be uniformly smooth and a rich golden brown in color.
- Remove cinnamon stick, if one was used. Serve on cookies or crackers, over ice cream, or in small bowls with raisins sprinkled on top.
Note: some recipes substitute a teaspoon of vanilla extract for the cinnamon.
Helado de Canela (Cinnamon Sherbet): Helado de Canela is a popular Bolivian dessert served around the country. It’s not creamy and thick like ice cream, but rather light and refreshing.
Recipe: Ingredients:
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 5 cups water
- 1 ½ cups sugar
- 1 teaspoon corn starch dissolved in one tablespoon of lukewarm water
- 1 teaspoon of lemon or lime juice
- More cinnamon sticks or sprigs of mint for garnish
Directions:
- Bring the water to a boil with the cinnamon or cinnamon stick. Boil for about five minutes or until the water has reduced to approximately four cups.
- Add the sugar and stir until it is totally dissolved.
- Once the sugar has dissolved, add the cornstarch/water mixture. Cook for about five more minutes: mixture should thicken noticeably.
- Remove from heat and allow to cool. Add lemon juice and remove the cinnamon stick. If there is powdered cinnamon floating on top, skim with a spoon or strain.
- Place mixture in a freezer-safe container and freeze. Stir every hour until the mixture is slushy and firm but not frozen solid. It should be ready after about three hours, depending on your freezer.
- Serve in sherbet glasses and garnish with cinnamon sticks or sprigs of mint.
