Top 10 similar words or synonyms for manjar

sancocho    0.839626

arroz    0.835162

relleno    0.833785

queso    0.825107

membrillo    0.812179

feijoada    0.810668

mondongo    0.808587

cozido    0.808222

pozole    0.806504

torta    0.800183

Top 30 analogous words or synonyms for manjar

Article Example
Manjar blanco Manjar blanco in Puerto Rico is known as "natilla" (pronounced nah-tee’-ya) and is classified as a cold custard dessert. Natilla is made with cornstarch, vanilla, sugar, eggs, lemon zest, cinnamon, milk, and evaporated milk. It is typically served on Christmas in small cups with cinnamon sprinkled on top. Natilla can be brought all year around in supermarkets and convenience stores as a prepackaged powder that can be prepared by simply heating with milk. A less sweet version made with honey and more milk is enjoyed for breakfast in Puerto Rico, and served topped with fruit and cinnamon.
Manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used to refer to a variety of related delicacies in the Spanish-speaking world all milk-based. In Spain the term refers to blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (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" or "cajeta" in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other countries, such as tembleque in Puerto Rico. In Portuguese-speaking countries the dish is known as "manjar branco".
Manjar blanco In Guatemala, 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, and/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.
Manjar blanco A local adaptation of this dessert is called "maja blanca", and uses coconut milk instead of milk. It also contains corn kernels, and this variation is known as "maja blanca con maiz"
Manjar blanco Manjar blanco in 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 (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients