Mazamorra Morada

Name: Mazamorra Morada
Prep time: PT25 minutes
Cook time: PT1 hour 15 minutes
Total time: PT3 hours 40 minutes (including chilling)
Yield: 8
Cuisine: Peru
Ingredients: 500 g Purple corn (maíz morado); 200 g Dried fruits; 2 sticks Cinnamon sticks; 6 pieces Whole cloves; 100 g Sweet potato starch (chuño or maicena); 200 g Granulated sugar; 2 liters Water; 1 strip Lemon zest; 1/2 cup Pineapple chunks

A traditional Peruvian dessert pudding made from purple corn, infused with warm spices and studded with tender dried fruits. It's a vibrant, comforting treat often enjoyed during festive occasions.

準備時間25 minutes

調理時間1 hour 15 minutes

合計時間3 hours 40 minutes (including chilling)

分量8

難易度Easy

2件の編集· Feb 8

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👨‍🍳 作り方

1
Rinse the dried purple corn thoroughly under cold water. Place the rinsed corn in a large pot along with the cinnamon sticks, whole cloves, and the optional lemon zest strip. Add 2 liters of water.
⏱️ 5 minutes
2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the corn kernels are very tender and have released their deep purple color into the water. Stir occasionally.
⏱️ 1 hour
3
Carefully strain the liquid into a clean pot, discarding the corn cobs, cinnamon sticks, cloves, and lemon zest. You should have a vibrant, deeply colored liquid. If the liquid seems too thick, you can add a little more water.
⏱️ 10 minutes
4
Add the dried fruits and the granulated sugar to the strained purple liquid. If using, add the pineapple chunks now. Bring the mixture back to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Cook for about 10 minutes, allowing the dried fruits to soften and plump up.
⏱️ 10 minutes
5
In a small bowl, whisk together the sweet potato starch (or cornstarch) with about 1/2 cup of cold water until smooth and no lumps remain. This is your slurry.
⏱️ 5 minutes
6
Gradually pour the starch slurry into the simmering purple liquid while whisking constantly. Continue to cook and stir over medium-low heat for another 5-10 minutes, or until the mazamorra thickens to a pudding-like consistency. It should coat the back of a spoon. Be careful not to scorch the bottom.
⏱️ 10 minutes
7
Remove the pot from the heat. Let the mazamorra cool slightly for about 15-20 minutes. The pudding will continue to thicken as it cools.
⏱️ 20 minutes
8
Pour the mazamorra into individual serving bowls or a larger serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until completely cold and set.
⏱️ 2-3 hours (chilling)
9
Serve the chilled Mazamorra Morada on its own or traditionally with Arroz con Leche (Peruvian rice pudding).
⏱️ N/A

調理履歴を記録する

💡 プロのコツ

✓For an intensely deep purple color, ensure you use good quality dried purple corn.
✓Mazamorra Morada is traditionally served alongside Arroz con Leche, creating a delightful contrast in flavors and textures.
✓This dessert is a staple during Peru's 'Cristo Morado' (Purple Christ) celebrations in October and is also associated with Día de los Muertos.
✓Taste and adjust sugar levels towards the end of cooking, as sweetness can vary based on the corn and dried fruits used.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add more variety of dried fruits like figs or dates.
Reduce the sugar for a less sweet version, allowing the natural flavors of the corn and fruit to shine.
Incorporate fresh fruit like diced apples or pears during the last 10 minutes of simmering for added texture.