06 Aug Purple Corn Flour Pudding – Mazamorra Morada: A Taste of Peru
This recipe is close to my heart because it is one of the iconic desserts from Peru and reminds me of my childhood.
This recipe is usually made with purple corn. Still, because we don’t have this when we are abroad, I have created this recipe with purple corn flour so every Peruvian or other person who wants to recreate a mazamorra morada can.
Usually, it is eaten with rice pudding and is called the Classic to remember the match between the two big football teams in Lima, Peru.
A Vibrant and Refreshing Peruvian Pudding
Mazamorra Morada, a beloved Peruvian dessert, is a captivating blend of flavours and textures. This vibrant purple pudding is a true testament to the richness of Andean cuisine, with its harmonious combination of sweet, tart, and spicy notes. Let’s embark on a culinary journey to discover the magic behind this traditional treat.
The Origins of Mazamorra Morada
Hailing from the Andean highlands of Peru, Mazamorra Morada has deep roots in indigenous culture. Purple corn, a regional staple grain, lends the pudding its distinctive hue and subtle sweetness. Traditionally enjoyed during festivities and special occasions, this dessert has become a cherished part of Peruvian culinary heritage.
The Art of Preparation
Crafting Mazamorra Morada is a labour of love that involves a delicate balance of flavours and textures. The process begins with preparing the purple corn, which is soaked and then cooked to extract its vibrant colour and essence. Adding fruits like pineapple, quince, apples, and dried peaches brings a delightful sweetness and complexity to the pudding. Including spices such as cinnamon and cloves adds depth and warmth, creating a harmonious symphony of flavours.
Ingredients:
- Purple Corn flour
- Water
- Pineapple
- Quince
- Apples
- Dry Peaches
- Prunes
- Cinnamon Sticks
- Cloves
- Water
- Sugar
- Corn Flour
We will dilute the purple corn flour with water, and if you wish, you could strain it to capture some lumps. Put this in a big pot.
Cut the pineapple into tiny squares and add this to the purple mixture. Peeled and cut into squares the quince and apples. Add the dry peaches and prunes. Incorporate the cinnamon sticks and cloves. Cook the purple corn pudding for 1 1/2 hours. Add the sugar and let it simmer for 1/2 hour more. Finally, dilute the corn flour in cold water, add it to the mixture, and let it cook until it becomes a more dense texture. Serve it hot or cold.
Frequently asked questions:
What is purple corn flour?
Purple corn flour is a particular type made from purple corn, a unique variety native to the Andean region. It boasts a vibrant purple colour and a slightly sweet flavour, making it a key ingredient in Mazamorra Morada.
What fruits can I use in Mazamorra Morada?
The traditional recipe for Mazamorra Morada calls for pineapple, quince, apples, and dried peaches. However, experiment with other fruits complementing the dessert’s sweet and tart profile. Here are some ideas: pears, plums, cherries, or even chopped apricots.
Do I have to use all the spices listed in the recipe?
The spices in Mazamorra Morada, cinnamon and cloves are crucial in adding depth and warmth to the flavour profile. While you can adjust the quantities to your preference, omitting them entirely might significantly alter the overall taste.
Can I serve Mazamorra Morada cold?
Absolutely! Mazamorra Morada is a versatile dessert that can be hot and cold. Serving it warm offers a comforting experience, while chilling it creates a refreshing summer treat.
Purple Corn Flour Pudding – Mazamorra Morada: A Taste of Peru
- Prep Time: 30 min
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
Description
Mazamorra Morada, a beloved Peruvian dessert, is a captivating blend of flavours and textures. This vibrant purple pudding is a true testament to the richness of Andean cuisine, with its harmonious combination of sweet, tart, and spicy notes. Let’s embark on a culinary journey to discover the magic behind this traditional treat.
Ingredients
- 2 cups Purple Corn flour
- 15 cups of water
- 1 whole Pineapple
- 2 Quince
- 2 Apples
- 20 Dry Peaches
- 14 Prunes
- 2 Cinnamon Sticks
- 6 Cloves
- 2 1/2 cup of Sugar
- 8 tablespoons of Corn Flour
- 5 tablespoons of water
Instructions
- I peeled the pineapple, diced it into squares, and reserved it. I also peeled the quince and apples and cut them into squares. I reserved them.
- Dilute the purple corn flour with the water. Strain them through a fine colander. Put the mixture into a big pot. Add the fruit you already peeled and cut. Add the dry peaches, prunes, cinnamon sticks and cloves.
- Cook them over medium heat for 1 1/2 hours. Add the sugar and cook the mixture for another half an hour.
- Meanwhile, dilute the corn flour with cold water to make it liquid and pour it over the purple corn mixture. Cook it until simmering and thicken the mixture.
- Serve it warm or cold. You can serve it with the rice pudding. You can check the recipe here.
Keywords: mazamorra morada, peruvian purple corn pudding, mazamorra peruana, peruvian dessert
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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