Mazamorra Morada
Mazamorra Morada (mah-sah-MOH-rah moh-RAH-dah)
Purple Corn Pudding
A luscious purple corn pudding made from boiled purple maize, thickened with sweet potato starch, spiced with cinnamon and cloves, studded with dried fruits.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Boil purple corn cobs with cinnamon sticks, cloves, and pineapple peel in water for 45 min until deeply purple.
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2
Strain the liquid, discard solids. Return purple liquid to pot.
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3
Add sugar, diced pineapple, quince, and dried fruits. Simmer 15 min.
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4
Dissolve sweet potato starch in cold water. Slowly pour into simmering liquid while whisking.
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5
Cook, stirring constantly, until thickened to pudding consistency, about 5 min.
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6
Remove from heat, stir in lime juice. Serve warm or chilled, dusted with cinnamon.
Did You Know?
Purple corn has been cultivated in Peru for over 2,500 years and contains powerful anthocyanin antioxidants that give it its striking color.
Chef's Notes
Equipment Tips
- large pot
- strainer
- whisk
Garnishing
ground cinnamon, dried fruit
Accompaniments
The Story Behind Mazamorra Morada
Mazamorra morada is an ancient dessert dating to pre-Columbian Peru, when purple corn held ceremonial significance. It is inseparable from the October festival of the Lord of Miracles in Lima, where it is served alongside turrón de Doña Pepa in every street stall.
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