Imagine a dessert so vibrant, so rich in flavor and culture that it transports you straight to the heart of Peru with just one spoonful! Mazamorra Morada isn't just a dessert - it's a culinary masterpiece that combines the deep purple hues of corn with a symphony of sweet, tangy, and aromatic flavors that will make your taste buds dance. This traditional Peruvian treat is more than just a pudding; it's a celebration of indigenous ingredients and centuries-old cooking techniques that will leave you craving more with every magical bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Peruvian
Serves: 6 servings
Ingredients
- 1 cup purple corn flour
- 4 cups water
- 1 cup sugar
- 1 cinnamon stick
- 1/2 cup pineapple chunks
- 1/2 cup dried fruits (e.g., prunes, raisins)
- 1 tablespoon cornstarch
- 1/4 cup lemon juice
Instructions
- In a large heavy-bottomed pot, combine purple corn flour and water, whisking thoroughly to prevent lumps from forming.
- Add the cinnamon stick to the mixture and place the pot over medium-high heat, stirring continuously to prevent sticking.
- Bring the mixture to a gentle boil, reducing heat to medium-low and continuing to stir for about 15 minutes until the liquid begins to thicken.
- Add sugar and stir until completely dissolved, ensuring a smooth and even consistency.
- Incorporate pineapple chunks and dried fruits into the mixture, allowing them to simmer and soften for 5-7 minutes.
- In a small separate bowl, mix cornstarch with a little cold water to create a smooth slurry, then gradually add to the pot to help thicken the pudding.
- Stir in lemon juice, which will enhance the flavor and provide a slight tangy undertone.
- Continue cooking and stirring for an additional 5-10 minutes until the mazamorra reaches a thick, pudding-like consistency.
- Remove from heat and let cool slightly, removing the cinnamon stick before serving.
- Serve warm or chilled in individual dessert bowls, optionally garnishing with additional dried fruits or a sprinkle of cinnamon.
Tips
- Whisk Like a Pro: The secret to a smooth Mazamorra Morada is constant whisking when combining the purple corn flour and water. This prevents those dreaded lumps and ensures a silky-smooth texture.
- Low and Slow is the Way to Go: Maintain a medium-low heat while cooking to prevent burning and allow the flavors to develop gradually.
- Cornstarch Trick: When adding the cornstarch slurry, do it gradually and keep stirring to achieve the perfect pudding-like consistency without clumping.
- Fresh is Best: While dried fruits work wonderfully, try to use fresh, high-quality ingredients for the most authentic flavor.
- Serve Temperature Matters: This dessert is delicious both warm and chilled, so experiment to find your preferred serving style.
- Garnish Creatively: A sprinkle of cinnamon or extra dried fruits can elevate the presentation and add an extra layer of flavor. Pro Tip: Purple corn flour can be found in specialty Latin American grocery stores or online, ensuring you get the authentic deep purple color and unique taste that makes Mazamorra Morada so special!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 55g
Protein: 2g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
