You need to make a dessert for a dinner, but you’re tired of making the same ol’ same ol’. Cookies, cakes, and brownies are great, but they’re nothing anyone hasn’t eaten before.
So, what should you make for your dinner guests? Enter Mazamorra Morada!
There’s an excellent chance that your guests have never had it, and there’s an excellent chance that they’ll absolutely love it.
What Is Mazamorra Morada
Mazamorra morada translates to purple porridge, or purple pudding. Mazamorra morada is a delicious Peruvian dessert. It’s main ingredient is the popular Peruvian food, maiz morado or Peruvian purple corn. It is traditionally eaten warm in Peru but can be eaten cold if desired.
However, there’s nothing better then the warm dessert combination of mazamorra morada and arroz con leche on a cold winter night. In fact, it’s such a popular mix that Peruvians have a nickname for it; Sol y Sombra translated to “Sun and Shade”.
So, how do you make this Peruvian dessert?
Check out this guide to learn how to make mazamorra morada.
Gather Your Mazamorra Morada Ingredients
First things first, you need to gather your ingredients to make the pudding. While the exact Mazamorra Morada recipe can vary, here’s one that we find works quite well:
- 2 pounds of Peruvian dried purple corn on the cob (ie, maiz morada)
- 1 pineapple (you’ll need to wash it, remove the stem and the bottom, and dice it with the skin on)
- 10 cups of water
- 2 sticks of cinnamon
- the juice of one lemon
- 2 fresh green apples (these should be diced with the skin on)
- 8 whole cloves
- 1.5 cups of sugar
- 0.5 cups of cherries
- 0.5 cups of prunes
- 0.5 cups of apricots
- 1.5 cups of sweet potato flour (if you can’t locate sweet potato flour, then you can also use 0.75 cups of cornstarch)
- Ground cinnamon for garnishing
How To Make Mazamorra Morada
Now that you know what ingredients you need, let’s dive into how to make mazamorra morada.
1. Soak the Purple Corn
You’ll want to start the process by soaking the purple corn in 10 cups of cold water. The corn should be soaked overnight, or for at least 12 hours.
Then, transfer the corn to a large pot and take a measurement of the soaking liquid. Add in enough water to make about 15 cups.
Next, take the liquid and pour it back over the purple corn. Then, add in the apples, pineapple, cinnamon, sugar, cloves, and lemon juice.
Bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for about 2-2.5 hours.
Once the mixture is done simmering, remove it from the heat. Then, remove the corn cobs and strain the mixture.
In order to extract all the juice from the spices and fruits, press against the strainer with a spoon. In the end, there should be about 8 cups of liquid.
If you fall a few cups short, then place the fruit and corn in a saucepan with some water. Simmer for about 20 minutes, then strain and add the mixture to the 8 cups.
Then, get rid of the corn and fruit and set one cup of liquid aside. Put the rest of the liquid in a heavy saucepan.
Next, add the apricots, cherries, and prunes to the 7 cups of liquid.
3. Add in Flour
Next, take the one cup of liquid that you set aside and add in the cornstarch or sweet potato flour.
Use a fork to mix in the flour until it’s dissolved. Then, pour this mixture back into the mixture in the saucepan.
Bring the pudding to a boil over medium heat, and whisk until it is thick, for about 25 minutes.
Then, remove it from the heat and pour the pudding into individual ramekins or a serving dish.
Finally, top with ground cinnamon and crema.
Are You Ready to Make Mazamorra Morada?
As you can see, making mazamorra morada is a pretty simple process. And your friends and family will love taste testing this new South American dessert.
If you’re serving this pudding at a party, make it a Peruvian theme night and be sure to check out this guide to the perfect Peruvian appetizers for parties. Or if you need a main dish read our 17 Best Peruvian Foods You Have To Try.
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