Purple Corn Flour Pudding – Mazamorra Morada: A Taste of Peru
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.
- Prep Time: 30 min
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
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.