Mazamorra Morada

Name: Mazamorra Morada
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1 lb dried purple corn; 8 cups water; 2 cups pineapple rind and core, chopped; 2 cinnamon sticks; 4 whole cloves; 1 apple, diced; 1/2 cup pitted prunes, chopped; 1 cup granulated sugar; 1/3 cup sweet potato starch; 2 tbsp fresh lime juice

A traditional purple corn pudding simmered with aromatic spices, pineapple, and dried fruit, thickened into a silky dessert.

75 minEasyServes 6220 cal/serving

PeruvianDessertStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-Sodium

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Ingredients

1 lb dried purple corn
8 cups water
2 cups pineapple rind and core, chopped
2 cinnamon sticks
4 whole cloves
1 apple, diced
1/2 cup pitted prunes, chopped
1 cup granulated sugar
1/3 cup sweet potato starch
2 tbsp fresh lime juice

Instructions

1

In a large pot, combine 1 lb dried purple corn, 2 cups chopped pineapple rind and core, 2 cinnamon sticks, 4 whole cloves, and 8 cups water. Bring to a boil over high heat, then reduce heat and simmer for 45 minutes until the liquid is deep purple.
2

Strain the purple corn liquid through a fine-mesh sieve into a clean pot and discard the solids.
3

Stir 1 diced apple, 1/2 cup chopped pitted prunes, and 1 cup granulated sugar into the strained liquid, then simmer over medium heat for 10 minutes until the fruit softens.
4

In a small bowl, whisk 1/3 cup sweet potato starch with 3 tablespoons of cold water until smooth.
5

Whisk the slurry into the simmering liquid and cook for 3 minutes, stirring constantly until thick and glossy.
6

Remove from heat, stir in 2 tbsp fresh lime juice, and serve warm or chilled.

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Questions

What is Mazamorra Morada?

A traditional purple corn pudding simmered with aromatic spices, pineapple, and dried fruit, thickened into a silky dessert. This reference files it under Peruvian dessert: made on the stovetop, rated easy and about 75 minutes start to finish.

How do I know when Mazamorra Morada is done?

Go by the cues in the method rather than the clock. Step 3: cook until the fruit softens. Step 5: cook until thick and glossy.

Why mix the cornstarch with water first in Mazamorra Morada?

Step 5 reads: "Whisk the slurry into the simmering liquid and cook for 3 minutes, stirring constantly until thick and glossy." Dry starch clumps the moment it meets hot liquid. The slurry in step 5 disperses it first, and it only thickens once the sauce comes back to a simmer.

How many calories are in Mazamorra Morada?

One serving (the recipe makes 6) is about 220 calories, with 2 g protein, 54 g carbohydrate and 0 g fat, plus 4 g fiber and 15 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Mazamorra Morada?

It is not a good candidate. Keep Mazamorra Morada covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

Chicha Morada Spiced Purple Corn Drink drink
Pisco Sour Frothed Lime Cocktail drink
Cucumber Lime Agua Fresca drink

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