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.
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
- 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.
- Add the canned pineapple chunks, diced apple, dried prunes, dried apricots, and raisins to the pot. Simmer for an additional 10 minutes.
- 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.
- Remove the pot from the heat and stir in the vanilla extract. Let the pudding cool to room temperature.
- Once cooled, transfer the pudding to serving bowls and refrigerate for at least 2 hours until set.
- 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