Inside: Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!
Empanadas de manjar blanco, or manjar empanadas is a simple and traditional recipe from the state of Veracruz in Mexico. You can easily make them at home and they are sure to be a hit with everyone.
What are Empanadas de Manjar?
This recipe is a delicious dessert that your taste buds will enjoy. It is a sweet variation of normal empanadas, which traditionally are filled with cheese or meat. The word empanada comes from the verb “empanar” in Spanish, which means to wrap in bread or dough. They were originally made by travelers who liked to pack them when they went out to work or to travel since they were easy to carry.
This version of empanadas de manjar is how they are prepared in Veracruz, Mexico and they are very popular year-round, but even moreso during the Christmas holiday season. There are different types of manjar, but today I will share how to make manjar de arroz (rice manjar). There is nothing better than enjoying these delicious empanadas with creamy hot chocolate on a cold afternoon. It has a perfect combination of flavor, aromas, and textures that people of all ages will enjoy.
You can follow the same instructions for making these empanadas, and fill them with something else such as dulce de leche, jam, caramel, cream cheese, or fruit. There are so many options, and you will have fun finding what you enjoy the most!
How do you make Manjar Empanadas?
This is a simple recipe that anyone can make. The secret is in the masa, or dough, of the empanadas. It is important to knead it well and let it rest for about an hour before filling and frying them.
You will need the following ingredients to get started – the first set of ingredients are for the manjar and the next set are for the empanadas:
- Rice
- Evaporated milk
- Whole milk
- Sweetened condensed milk
- Sugar
- Water
- Cinnamon stick
- vanilla extract
- raisins (optional)
- ground cinnamon
- Flour
- Sugar
- Olive oil
- powdered milk (optional)
- Salt
- warm water
- Oil (for frying)
To make this, you will need to make the manjar in advance by following these steps.
Manjar
Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn’t stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.
Empanada Dough
Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn’t stick to your hands anymore.
Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!
Check out these other recipes
- How To Make Authentic Sweet Tamales (3 Different Varieties)
- Authentic Mexican Fried Empanadas Recipe
- Lemon Carlota
- Authentic Mexican Horchata That You Can Make At Home
Empanadas de Manjar
Ingredients
For the Manjar
- 1 Cup Rice
- 1 Can Evaporated Milk 8 oz
- 2 Cups Whole Milk
- 1 Cup Sweetened Condensed Milk
- 2 tbsp sugar
- 1 liter water
- 1 cinnamon stick
- 1 tsp vanilla extract
- 100 grams raisins optional
- 1 tsp ground cinnamon
For the Empanadas de Manjar
- 4 cups flour
- 6 tbsp sugar
- 6 tbsp olive oil
- 2 tbsp powdered milk optional
- 1/2 tsp salt
- 1 cup warm water
- 1/2 cup canola oil
- 2 cups Manjar from previous steps
Instructions
For the Manjar
- Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
- When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
- Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn't stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
- Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.
For the Empanadas
- Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn't stick to your hands anymore.
- Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
- Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
- On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
- Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!
Nutrition
Saturday 27th of January 2024
i am going to try to make these for our bible study this week, wish me luck. I cant wait. thank you.