Dessert

Mazamorra Morada

Name: Mazamorra Morada
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: peruvian
Ingredients: 250 g dried purple corn rinsed; 2 l water; 2 pcs cinnamon stick; 6 pcs clove; 1 pcs apple peeled, cored, and diced; 100 g pineapple peeled and diced; 50 g dried prune pitted and chopped; 50 g dried apricot chopped; 150 g sugar; 1 pcs lime juiced; 40 g sweet potato starch; 60 ml water cold, for slurry; 1 tsp ground cinnamon

This traditional Peruvian dessert features a vibrant purple corn pudding, slow-cooked with fruits and spices. Its unique flavor profile is sweet and aromatic, perfect for a comforting treat. The texture is thick and smooth, often served warm.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Medium

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gdried purple corn, rinsed
2 lwater
2 pcscinnamon stick
6 pcsclove
1 pcsapple, peeled, cored, and diced
100 gpineapple, peeled and diced
50 gdried prune, pitted and chopped
50 gdried apricot, chopped
150 gsugar
1 pcslime, juiced
40 gsweet potato starch
60 mlwater, cold, for slurry

for garnish

1 tspground cinnamon

Equipment

strainer · large pot · knife · cutting board · whisk · small bowl

The method

Step by step

1
Place the dried purple corn in a large pot with the water, cinnamon sticks, and cloves.
Cook’s note: Ensure the corn is well rinsed before adding to the pot.
2
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, or until the corn kernels are tender and the liquid has turned a deep purple color.
About 45 min
Cook’s note: Stir occasionally to prevent sticking.
3
Carefully strain the liquid into a clean pot, discarding the corn, cinnamon sticks, and cloves. This purple liquid is the base for your mazamorra.
About 5 min
Cook’s note: Press on the corn to extract as much liquid as possible.
4
Add the diced apple, pineapple, chopped prunes, and chopped apricots to the purple liquid.
5
Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the fruits are tender.
About 15 min
6
Stir in the sugar and lime juice until the sugar is fully dissolved.
About 2 min
Cook’s note: Taste and adjust sweetness if desired.
7
In a small bowl, whisk together the sweet potato starch and the cold water to create a smooth slurry.
About 1 min
Cook’s note: Make sure there are no lumps in the slurry for a smooth pudding.
8
Gradually pour the starch slurry into the simmering fruit mixture, stirring constantly to prevent lumps from forming.
About 2 min
Cook’s note: Pour slowly in a thin stream while stirring vigorously.
9
Continue to cook, stirring, for another 3-5 minutes, until the mazamorra thickens to your desired consistency.
About 5 min
Cook’s note: It will thicken more as it cools.
10
Remove from heat and let it cool slightly before serving. Serve warm or at room temperature, garnished with ground cinnamon.

Keep it good

Storage

Store leftover mazamorra morada in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring frequently, or in the microwave.