Mazamorra Morada – Peruvian Purple Corn Pudding – This light and fruity Peruvian pudding makes a great Gluten Free dessert perfect for a holiday dessert.
Every time I go to the Latin Superstore, Mi Tierra, I always make sure to get a few packages of Peruvian Blue/Purple Corn to make my one of my favorite beverages, Chicha Morada. This time I decided to use the blue corn to make Mazamorra Pudding, another specialty of Peru using this dried corn. I got this recipe right off of the package of the corn.
I actually had tasted Mazamorra many years ago from a fast food Peruvian restaurant near my mom’s house and I didn’t really like it. However, since I like Chicha Morada so much which is made with the same ingredient, I decided to give it another try and I am so glad I did. My brain must have taken a mini vacation as this makes a huge amount of Mazamorra and I taking a gigantic risk, if I didn’t like it. I would then have to throw away a large amount and I hate throwing away any kind of food.
I am so glad the risk paid off and I LOVED this Mazamorra Morada. Since making it, I have been eating a bowl every single day. It is very light and fruity and just utterly delicioius. Maybe my taste buds have changed or maybe the restaurant just wasn’t good at making Mazamorra – who knows? What I do know is I am so happy I have discovered this delicious treat and will be making it whenever I get a package of maiz morada.
IN THE MAKING – HOW TO MAKE MAZAMORRA MORADA
The consistency is half way between jello and jam, so it’s either a loose jam or a thick gelatin.
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