Purple Corn Pudding (mazamorra Morada)

Purple Corn Pudding, also known as Mazamorra Morada, is a traditional Peruvian dessert that showcases the unique flavor and vibrant color of purple corn. This sweet and creamy pudding is a beloved treat during special occasions and celebrations in Peru.

Purple Corn Pudding (mazamorra Morada)

Ingredients

  • 4 cups purple corn juice
  • 1 cup dried purple corn kernels
  • 1 cup sugar
  • 1 cinnamon stick
  • 4 cloves
  • 1 cup canned pineapple chunks
  • 1 cup diced apple
  • 1/2 cup dried prunes
  • 1/2 cup dried apricots
  • 1/2 cup raisins
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • Ground cinnamon for garnish

Instructions

  1. In a large pot, combine the purple corn juice, dried purple corn kernels, sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 20 minutes.
  2. Add the canned pineapple chunks, diced apple, dried prunes, dried apricots, and raisins to the pot. Simmer for an additional 10 minutes.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the pot while stirring constantly to thicken the pudding.
  4. Remove the pot from the heat and stir in the vanilla extract. Let the pudding cool to room temperature.
  5. Once cooled, transfer the pudding to serving bowls and refrigerate for at least 2 hours until set.
  6. Before serving, sprinkle ground cinnamon on top for garnish.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
45g
Fat
2g
Protein
3g

Supplies

Large pot Wooden spoon Small bowl Serving bowls

Tools

Stove Refrigerator

Serving suggestions

Serve the Purple Corn Pudding chilled for a refreshing dessert experience.

Tips & tricks

For a creamier texture, strain the purple corn juice before using it in the recipe.

Cost

$10