Mazamorra Morada — Print Recipe

A luscious purple corn pudding made from boiled purple maize, thickened with sweet potato starch, spiced with cinnamon and cloves, studded with dried fruits.

Ingredients

500g dried purple corn (maíz morado)
1 pineapple, peeled and diced
2 quinces or green apples, diced
1 cup dried cherries or cranberries
2 cups sugar
6 cloves
3 cinnamon sticks
150g sweet potato starch (or cornstarch)
4 tbsp lime juice
2.5L water

Instructions

1 Boil purple corn cobs with cinnamon sticks, cloves, and pineapple peel in water for 45 min until deeply purple.
2 Strain the liquid, discard solids. Return purple liquid to pot.
3 Add sugar, diced pineapple, quince, and dried fruits. Simmer 15 min.
4 Dissolve sweet potato starch in cold water. Slowly pour into simmering liquid while whisking.
5 Cook, stirring constantly, until thickened to pudding consistency, about 5 min.
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.