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Mazamorra Morada
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.
๐ง ์ฌ๋ฃ
- 500 g Purple corn (maรญz morado)
- 200 g Dried fruits
- 2 sticks Cinnamon sticks
- 6 pieces Whole cloves
- 100 g Sweet potato starch (chuรฑo or maicena)
- 200 g Granulated sugar
- 2 liters Water
- 1 strip Lemon zest
- 1/2 cup Pineapple chunks
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 2-3 hours (chilling) - 9
Serve the chilled Mazamorra Morada on its own or traditionally with Arroz con Leche (Peruvian rice pudding).
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an intensely deep purple color, ensure you use good quality dried purple corn.
- โMazamorra Morada is traditionally served alongside Arroz con Leche, creating a delightful contrast in flavors and textures.
- โThis dessert is a staple during Peru's 'Cristo Morado' (Purple Christ) celebrations in October and is also associated with Dรญa de los Muertos.
- โTaste and adjust sugar levels towards the end of cooking, as sweetness can vary based on the corn and dried fruits used.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.