Mazamorra Morada
This traditional Peruvian dessert features a vibrant purple corn pudding, slow-cooked with fruits and spices. Its unique flavor profile is sweet and aromatic, perfect for a comforting treat. The texture is thick and smooth, often served warm.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gdried purple corn, rinsed
- 2 lwater
- 2 pcscinnamon stick
- 6 pcsclove
- 1 pcsapple, peeled, cored, and diced
- 100 gpineapple, peeled and diced
- 50 gdried prune, pitted and chopped
- 50 gdried apricot, chopped
- 150 gsugar
- 1 pcslime, juiced
- 40 gsweet potato starch
- 60 mlwater, cold, for slurry
for garnish
- 1 tspground cinnamon
Equipment
strainer · large pot · knife · cutting board · whisk · small bowl
The method
Step by step
- 1
Place the dried purple corn in a large pot with the water, cinnamon sticks, and cloves.
Cook’s note: Ensure the corn is well rinsed before adding to the pot.
- 2
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, or until the corn kernels are tender and the liquid has turned a deep purple color.
About 45 min
Cook’s note: Stir occasionally to prevent sticking.
- 3
Carefully strain the liquid into a clean pot, discarding the corn, cinnamon sticks, and cloves. This purple liquid is the base for your mazamorra.
About 5 min
Cook’s note: Press on the corn to extract as much liquid as possible.
- 4
Add the diced apple, pineapple, chopped prunes, and chopped apricots to the purple liquid.
- 5
Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the fruits are tender.
About 15 min
- 6
Stir in the sugar and lime juice until the sugar is fully dissolved.
About 2 min
Cook’s note: Taste and adjust sweetness if desired.
- 7
In a small bowl, whisk together the sweet potato starch and the cold water to create a smooth slurry.
About 1 min
Cook’s note: Make sure there are no lumps in the slurry for a smooth pudding.
- 8
Gradually pour the starch slurry into the simmering fruit mixture, stirring constantly to prevent lumps from forming.
About 2 min
Cook’s note: Pour slowly in a thin stream while stirring vigorously.
- 9
Continue to cook, stirring, for another 3-5 minutes, until the mazamorra thickens to your desired consistency.
About 5 min
Cook’s note: It will thicken more as it cools.
- 10
Remove from heat and let it cool slightly before serving. Serve warm or at room temperature, garnished with ground cinnamon.
Keep it good
Store leftover mazamorra morada in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring frequently, or in the microwave.
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