Textual Chef Textual Chef

Mazamorra Morada Purple Corn Fruit Pudding

A traditional Peruvian purple corn pudding simmered with warm spices, dried fruit, and pineapple, thickened with sweet potato starch to a silky, spoonable consistency. Served warm or chilled, it is a beloved street dessert throughout Lima.

65 minMediumServes 6250 cal/serving

PeruvianDessertStovetopVeganHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 12 oz dried purple corn (maiz morado, found at Latin grocery stores)
  • 10 cups water
  • 2 cinnamon stick
  • 6 whole cloves
  • 1/2 fruit pineapple (core and rind only, flesh reserved), core and rind
  • 2/3 cup granulated sugar
  • 1/2 cup pitted prunes, halved
  • 1/2 cup dried apricots, halved
  • 1 cup fresh pineapple chunks (flesh from above), diced
  • 6 tbsp potato starch (or sweet potato starch)
  • 6 tbsp cold water (for slurry)
  • 2 tbsp fresh lime juice
  • 1/2 tsp ground cinnamon

Instructions

  1. 1

    In a large pot, combine 12 oz dried purple corn (maiz morado, found at Latin grocery stores), 2 cinnamon stick, 6 whole cloves, and 1/2 fruit pineapple (core and rind only, flesh reserved) with 10 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes until the liquid turns a deep purple color.

  2. 2

    Strain the liquid through a fine-mesh sieve, pressing on the corn to extract maximum color. Discard solids and return the purple liquid to the pot.

  3. 3

    Add 2/3 cup granulated sugar, 1/2 cup halved pitted prunes, 1/2 cup halved dried apricots, and 1 cup diced fresh pineapple chunks (flesh from above) to the pot. Bring to a gentle simmer over medium heat and cook for 10 minutes until fruit softens.

  4. 4

    In a small bowl, whisk 6 tbsp potato starch (or sweet potato starch) with 6 tbsp cold water (for slurry) until smooth to form a slurry.

  5. 5

    While stirring the simmering pudding constantly, pour in the starch slurry in a steady stream. Stir continuously for 3-4 minutes until the pudding thickens to a pourable, pudding-like consistency.

  6. 6

    Remove from heat. Stir in 2 tbsp fresh lime juice and 1/2 tsp ground cinnamon. Taste and adjust sugar if needed.

  7. 7

    Serve warm, or let cool and refrigerate until chilled. Ladle into bowls and serve.

Questions

Can I make Mazamorra Morada Purple Corn Fruit Pudding ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Mazamorra Morada Purple Corn Fruit Pudding?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Peruvian entries

All Peruvian recipes · All Dessert recipes