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.
Mazamorra Morada – Peruvian Purple Corn Pudding
- 10 prunes
- 1 cup dried peaches and pears
- 15 oz. dried purple corn/ maiz morada
- 1 pineapple peeled and chopped (keep the rind and the flesh separately)
- 1 quince cored and quartered
- 12 cups water
- 1 cinnamon stick
- 3 cloves
- 6 cups sugar
- 1 1/3 cups potato starch (or tapioca starch
- juice of 1 lime
- ground cinnamon for garnish
- Soak prunes, cherries and peaches in water for a few hours.
- In a saucepan, boil dried fruit with the same water it was soaked in and pineapple flesh, until the pineapple is tender, about 25-30 minutes. Add more water if needed to equal 2 cups. Most of the liquid will have evaporated after it is cooked.
- In a large pot, boil blue corn, quince, pineapple rind, spices and water until the liquid becomes very dark, about 40 minutes.
- Strain liquid and add sugar. Return to the pot and add the boiled fruit. Bring back to the boil.
- In a small bowl, combine potato starch with 1 cup water and whisk well. Add this to the boiling liquid and stir well. The pudding will thicken immediately. Reduce heat to medium and cook for about 5 minutes, stirring frequently.
- Add lime juice and stir to combine.
- Serve, garnished with ground cinnamon.
Original recipes used 1/2 cup dried peaches and 1/2 cup dried cherries instead of the dried peaches and pears.
This post is for the CC Challenge of the month