Mazamorra Morada (purple Corn Pudding)
Mazamorra Morada is a traditional Ecuadorian dessert made from purple corn and fruit. It's a sweet and comforting pudding that is perfect for any occasion.
Ingredients
- 4 cups purple corn juice
- 1 cup pineapple, diced
- 1 cup strawberries, sliced
- 1 cup sugar
- 1 cinnamon stick
- 4 cloves
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- In a large pot, combine the purple corn juice, pineapple, strawberries, sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 30 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour the slurry into the pot while stirring constantly. Cook for an additional 10-15 minutes until the mixture thickens.
- Remove the cinnamon stick and cloves, then transfer the pudding to serving bowls. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 45g
- Fat
- 1g
- Protein
- 2g
Supplies
Large pot Stirring spoon Small bowl Serving bowls
Tools
Stovetop Refrigerator
Serving suggestions
Serve the Mazamorra Morada chilled, garnished with fresh fruit or a sprinkle of cinnamon.
Tips & tricks
For a creamier texture, you can add a splash of evaporated milk to the pudding before refrigerating.
Cost
$10