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

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

Units Scale

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