Mazamorra Morada – Peruvian Purple Corn Pudding

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Last Updated on May 20, 2020 by Chef Mireille

Mazamorra Morada – Peruvian Purple Corn Pudding – This light and fruity Peruvian pudding makes a great Gluten Free dessert perfect for a holiday dessert.

 

Mazamorra Morada - Peruvian Purple Corn Pudding

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.

Don’t let the fact that you may not live near a big Latin market where you can get purple corn stop you. There are many online sources where you can order it like here or here at amazon.

Mazamorra Morada - Peruvian Purple Corn Pudding
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Mazamorra Morada – Peruvian Purple Corn Pudding

Mazamorra Morada - Peruvian Purple Corn Pudding - This light and fruity Peruvian pudding makes a great Gluten Free dessert perfect for a holiday dessert.
Prep Time3 hrs
Cook Time1 hr 15 mins
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Peruvian
Servings: 20
Calories: 341.93kcal

Ingredients

  • 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

Instructions

  • 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.
  • Chill.
  • Serve, garnished with ground cinnamon.

Notes

Prep time is just pre soaking dried fruit.
Original recipes used 1/2 cup dried peaches and 1/2 cup dried cherries instead of the dried peaches and pears.

Nutrition

Calories: 341.93kcal | Carbohydrates: 87.94g | Protein: 1.48g | Fat: 0.46g | Saturated Fat: 0.09g | Sodium: 11.12mg | Fiber: 2.19g | Sugar: 69.75g
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Usha Rao

    So this is the dessert you were telling about that day. BTW, I liked chica morada and I am glad I picked it up. Mazamorra morada looks delicious and I am not surprised you are eating a bowl everyday.

  2. CHANTAL BOGANDA

    It's very interesting! I live in Paris and last week end I bought morada harina in a Colombian store and I really didn't know what to do with it!
    I will give a try to your pudding recipe and also probably make muffins with this purple flour.
    Thank you for sharing
    Chantal

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