Mazamorra Morada

🧂 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Serve the chilled Mazamorra Morada on its own or traditionally with Arroz con Leche (Peruvian rice pudding).

   ⏱️ N/A

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving