Mazamorra-Morada-Purple-Pudding

Mazamorra Morada is a beloved traditional Peruvian dessert known for its striking deep purple hue and complex flavor profile. This thick, porridge-like pudding is crafted from dried purple corn, simmered with an aromatic blend of pineapple, quince, apples, prunes, cherries, and apricots. Spices like cinnamon sticks and cloves infuse the mixture with warmth, while a splash of lemon juice brightens the sweetness. The result is a comforting, jammy dessert with a unique floral note from the corn. It is traditionally served chilled, often topped with whipped cream or a sprinkle of ground cinnamon, making it perfect for festive occasions or as a refreshing treat on warm days.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 52.1

Dietary: Vegetarian

Description

Mazamorra Morada is a beloved traditional Peruvian dessert known for its striking deep purple hue and complex flavor profile. This thick, porridge-like pudding is crafted from dried purple corn, simmered with an aromatic blend of pineapple, quince, apples, prunes, cherries, and apricots. Spices like cinnamon sticks and cloves infuse the mixture with warmth, while a splash of lemon juice brightens the sweetness. The result is a comforting, jammy dessert with a unique floral note from the corn. It is traditionally served chilled, often topped with whipped cream or a sprinkle of ground cinnamon, making it perfect for festive occasions or as a refreshing treat on warm days.

Ingredients

2 pound Dried purple corn on the cob

Directions

1
Soak the dried purple corn in 10 cups of cold water overnight to soften it.
2
Drain the soaking water and place the corn in a large pot with 10 cups of fresh water.
3
Add the diced pineapple, chopped quince or apples, cinnamon sticks, and whole cloves to the pot.
4
Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 45 minutes.
5
Add the dried prunes, cherries, and apricots to the pot and simmer for another 30 minutes until fruits are tender.
6
Remove the pot from heat and let the mixture cool slightly.
7
Strain the liquid through a fine-mesh sieve, pressing on the solids to extract all the purple juice. Discard the solids.
8
Return the strained liquid to the pot and add the sugar and lemon juice, stirring until dissolved.
9
In a small bowl, mix the sweet potato flour or cornstarch with a little cold water to create a smooth slurry.
10
Bring the purple liquid to a gentle simmer and slowly whisk in the slurry.
11
Continue cooking, stirring constantly, until the pudding thickens to a creamy consistency, about 10-15 minutes.
12
Remove from heat and let cool to room temperature.
13
Refrigerate for at least 2 hours until cold.
14
Serve chilled, garnished with a sprinkle of ground cinnamon and optional whipped cream.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 52.1kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 11.5g4%
Dietary Fiber 1.5g6%
Sugars 1.9g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover mazamorra morada in an airtight container in the refrigerator for up to 4 days. It will continue to thicken as it cools; you can stir in a little water or milk to adjust consistency before serving.

Substitutions: If you cannot find dried purple corn, you can use purple corn flour (harina de ma&# 195;Âz morado) instead. You will need to adjust the liquid amounts and cooking time, as the flour thickens much faster than whole corn.

Tips: For a deeper color and flavor, ensure you simmer the corn and spices long enough. The longer the corn simmers, the more pigment and flavor it releases into the water.

Variations: Some variations include adding a splash of rum or orange juice for extra depth. You can also top with a spoonful of guava paste for a sweet and tangy contrast.

Keywords: peruvian, purple corn, mazamorra, morada, pudding, dessert, cinnamon, cloves, pineapple, quince, prunes, cherries, apricots, lemon, spiced, chilled, traditional, fruit, cornstarch

Read it online: https://www.chefs-mate.com/recipe/mazamorra-morada-purple-pudding/