Peruvian
Mazamorra morada
A traditional Peruvian purple corn pudding simmered with pineapple peel, cinnamon, clove, and fruit, then thickened until glossy. It is served warm or chilled with a dusting of ground cinnamon.
Ingredients
- Dried purple corn, broken into pieces250g
- Water5 cups
- Pineapple peel and corefrom 1/2 pineapple
- Apple, peeled and diced1 small
- Pineapple flesh, diced1/2 cup
- Quince or cooking apple, diced1/2 cup
- Cinnamon stick1
- Whole cloves2
- Sugar1/3 cup
- Dried prunes, chopped4
- Dried apricots or guindones, chopped2 tbsp
- Sweet potato starch or chuño3 tbsp
- Cold water, for dissolving starch1/4 cup
- Fresh lime juice1 tbsp
- Ground cinnamon, for serving1/2 tsp
Method
- Place the purple corn, water, pineapple peel and core, cinnamon stick, and cloves in a pot and bring to a boil.
- Reduce the heat and simmer uncovered for 35 to 40 minutes, until the liquid is deep purple and aromatic.
- Strain the liquid into a clean pot, pressing the solids gently, and discard the corn, peels, spices, and core.
- Add the sugar, diced apple, pineapple, quince, prunes, and dried apricots to the purple corn liquid.
- Simmer for 10 to 12 minutes, until the fruit is tender but still holds its shape.
- Dissolve the sweet potato starch or chuño in the cold water, stirring until completely smooth.
- Lower the heat and slowly pour the starch mixture into the pot while stirring constantly with a wooden spoon.
- Cook for 3 to 5 minutes, stirring continuously, until the mazamorra becomes thick, glossy, and lightly translucent.
- Turn off the heat and stir in the lime juice to brighten the flavor.
- Spoon into bowls and serve warm or chilled, sprinkled generously with ground cinnamon.
Common questions
Can I substitute fresh purple corn or corn flour for dried purple corn in mazamorra morada?
Dried purple corn is best for the deep color and flavor. Fresh corn won’t give the same result, and corn flour will turn the pudding cloudy and bland. If needed, use frozen purple corn or extra dried kernels.
How long does mazamorra morada take from start to finish?
Plan for about 1 hour total. The purple corn base needs 35 to 40 minutes simmering, the fruit another 10 to 12 minutes, and the starch 3 to 5 minutes. Cooling slightly before serving adds extra setting time.
What are the most common mistakes when making mazamorra morada?
The biggest mistakes are boiling too hard, which can make the color dull and the flavor harsh, and adding starch too quickly, which causes lumps. Also avoid overcooking the fruit, or it will disintegrate into the pudding.
How should I store leftover mazamorra morada?
Cool it quickly, then refrigerate in a covered container for up to 4 days. It will thicken as it chills, so loosen with a splash of water or juice when reheating. Reheat gently; do not boil hard after starch is added.
What is the best way to serve mazamorra morada?
Serve it warm or chilled in bowls, topped with a sprinkle of ground cinnamon if you like. It pairs well with arroz con leche for the classic Peruvian combination known as combinado, especially for lunch or dessert.