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.

Mazamorra Morada (purple Corn Pudding)

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

  1. 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.
  2. 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.
  3. 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