Mazamorra Morada

A delicious and popular Peruvian corn pudding recipe that will keep both the
sugar-addicts and the healthy dessert fans happy. This sweet treat is thickened
with sweet potato flour (another Peruvian staple), potato starch (flavorless),
or even corn starch.

Servings: 12

Author:

Prep Time
1 hour

Course:

Dessert

Cuisine:

peruvian

Keywords:

Fruit Sweet purple corn

Instructions

1 Wash the pineapple carefully, if possible, with a brush under running water.
Remove the crown, discard it and carefully peel the pineapple. For this recipe,
we will use the whole pineapple, including its crust. Reserve the pineapple pulp
and cut the peel into large pieces.
2 Wash the corn and partially degrade it; you don’t need to cut it completely.
3 In a pot over medium-high heat place the 4 liters of water, pineapple peel,
corn, corn kernels, star anise, cloves, cinnamon and if desired 3 grains of
sweet peppercorn.
4 Simmer covered for at least 1 hour until the corn drains of its color. Remove
from heat and let cool slightly, the mixture should have reduced from about one
to two liters. Strain and reserve the liquid, you can discard the rest of the
ingredients. If you wish, you can use the remaining corn to prepare chicha
morada [https://www.eatperu.com/chicha-morada/], which is another delicious
dessert that you can make with purple corn.
5 To prepare the mazamorra, in a clean pot, put the remaining cinnamon, add the
purple corn, the dried fruits (prunes, raisins and peach dried apricots) and the
sugar. Bring the liquid temperature to medium heat for at least 30 minutes, the
idea is that the dried fruits are hydrated, so you should not rush this
procedure.
6 When the dried fruits are tender, add the diced pineapple, diced peach, and sour
cherries. Stir and let them cook.
7 Meanwhile, in a mixing bowl, dilute the flour in water and stir very well. Check
that there are no lumps. (If there are lumps, strain the mixture or blend if
necessary). Add this mixture to the pot.
8 While stirring, cook for another five minutes until it passes through the bottom
of the container and the mixture can see the bottom of the pot. Just before
turning off add the lemon juice, stir once more and let stand.
9 Serve in sweets cup with cinnamon sprinkled. Likewise, it is very common to eat
it accompanied by rice pudding, symbolizing the flag of Peru.

Mazamorra Morada

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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