This article has links to products and services we recommend, which we may make a commission from.
This mazamorra morada recipe is for a delicious and easy-to-make Peruvian purple corn pudding. A traditional dessert, the star ingredients are purple corn and dried fruits thickened with cornstarch. Cinnamon and cloves add spicy and tropical flavors to this easy one-pot dessert.
What is Mazamorra Morada
Mazamorra morada, which translates to purple corn pudding, is a popular Peruvian dessert.
In this mazamorra morada Peruvian recipe, the purple corn is boiled in water with dried fruits.
It is thickened into a pudding using sweet potato starch or harina de camote. And it gets its flavors from cooking with cinnamon and cloves.
The texture of the purple corn pudding is similar to loose jello or thick gelatin. It is not sweet and has a nice balance of tropical flavors.
What is Peruvian Purple Corn
The main ingredient for Mazamorra morada is a unique variety of purple corn that grows in the Andes Mountains.
This corn, used for thousands of years dating back to before the Inca Empire, has many health benefits.
Long been revered by the indigenous peoples, it is known as “the plant of remembrance”.
Purple corn is considered a superfood or nutrient powerhouse due to its rich antioxidants, vitamins, and minerals.
In Peru, purple corn is used in puddings, cakes, popsicles, drinks, and more. The flour is used to make bread and a variety of baked goods.
AUTHENTIC FOOD QUEST TIP: Maca is another Peruvian superfood that also grows in the Andes Mountains. Read more about it and get the simple Maca drink recipe from Peru.
The History of Peruvian Purple Corn Pudding
Mazamorra morada, an ancient dessert, is one of the most representative of Peru.
While it is eaten all year round, it is especially popular in the month of October, during the celebrations of the Lord of Miracles.
This sweet dessert evolved through a cultural exchange between the Incas and European cultures.
Originally, this dessert did not include sugar. It was with the arrival of the Spanish in Peru that it took on this new form.
The mix of native purple corn and sweet potato flour with Spanish products like sugar and dried fruits gave it new life.
Over time, mazamorra became one of the most consumed desserts, especially in Lima. This gave rise to the popular saying “’Limeño mazamorrero” by Peruvian writer Ricardo Palma.
Today, mazamorra morada, with deep Peruvian roots, is found on all tables across the country.
Discovering Mazamorra Morada Dessert in Peru
While in Lima, Peru exploring the local food specialties, mazamorra morada dessert was popular and available everywhere.
One evening, while wandering through the streets of Lima, we were always intrigued by street carts selling an unusual-looking purple pudding.
This street vendor had both mazamorra morada and rice pudding or arroz con leche.
In Lima, while eating mazamorra morada by itself is very common, you can also have the two desserts served side by side.
This combination is called “clasico” or classical. It is also referred to as sol y sombra or “sun and shade.”
We enjoyed the fusion of flavors and textures and, in particular, the mazamorra morada.
This purple corn pudding recipe is a tasty dessert with deep purple hues that will please everyone at the table.
READ MORE: 10 of The Most Authentic Peruvian Desserts You Want To Know
Mazamorra Morada Recipe – How To Make it at Home
Preparing Mazamorra Morada at home requires minimal effort but a touch of patience, given its lengthy cooking time.
The process unfolds in two stages. The first stage involves cooking the purple corn until the kernels lose their vibrant color.
The second stage involves the addition of fresh fruits and starch to make the pudding.
Here’s what you need to have to make this tasty mazamorra receta or recipe.
- Peruvian purple corn
- Pineapples, peel included
- Cinnamon sticks
- Sweet potato starch
- Whole cloves
- Star Anise
- Green apple
- Dried fruits such as peaches, apricots and raisins
- Dried prunes
- Ground cinnamon
- Lime juice
AUTHENTIC FOOD QUEST TIP: If you want to create a Peruvian-themed feast at home, see our other simple Peruvian main dishes and drinks recipes below.
Mazamorra Morada Recipe Tips
This simple mazamorra morada recipe is easy to make at home and can be adapted to your tastes.
Feel free to adjust the amount of sugar used and the dried fruits to your preferences.
How to Cook Dried Purple Corn
To make dried purple corn for mazamorra morada, choose well-hued, dark purple corn cobs, as their color contributes to the pudding’s flavors.
Thoroughly wash the corn to remove any impurities. Remove the kernels from the cob. Together with the pineapple, cloves, and star anise, simmer in a large pot of water.
Add a splash of lime or pineapple juice during the cooking process to both enhance the taste and slightly reduce the acidity.
Where to Buy Peruvian Purple Corn
Purple corn, sometimes referred to as blue corn, is the star ingredient in this mazamorra morada recipe.
To enjoy the benefits of this delightful Peruvian purple corn pudding, make sure to use Peruvian purple corn from the Andes. Other varieties of dark-hued corn will not yield the same flavors.
You may be able to find purple corn at a Latin store in your area. Alternatively, Peruvian purple corn from the Andes is available on Amazon.
How To Store Mazamora Morada
Mazamorra Morada keeps well in the refrigerator for up to 3 days in an airtight container.
It is also enjoyed chilled, offering a refreshing twist to this traditional dessert.
RELATED: Peruvian Quinoa: 7 Unusual Ways and Recipes To Enjoy It
Substitutes For Mazamorra Morada Peruvian Recipe
Dried Fruits in The Peruvian Purple Corn Pudding
When you make your mazamorra morada recipe, choose dried fruits that do not have seeds. This will make it easier to enjoy the dessert.
While prunes, apricots, and peaches are popular dried fruit options, feel free to experiment with cranberries, goldenberries, blueberries, or other fruits of your choice.
Sweet Potato Starch
Sweet potato starch or harina de camote is most commonly used in Peru. You can find sweet potato flour at Latin stores or on Amazon.
If you cannot find any, traditional cornstarch serves as an excellent substitute, providing similar results.
Can You Use Yellow Sweet Corn?
While yellow sweet corn is widely available, it cannot be used for this mazamorra morada recipe.
The traditional Peruvian recipe calls for the use of purple corn from the Andes for its nutritional value and deep flavors.
To make an authentic Peruvian mazamorra recipe, we recommend using Peruvian purple corn.
RELATED: 10 of The Best Cookbook Holders To Equip Your Kitchen
Mazamorra Morada Recipe Step-By-Step Instructions
Prepare Purple Corn and Pineapple
Wash the purple corn and remove the kernels from the cob. Wash the skin of the pineapple with a soft bristle brush, then peel it and cut it into pieces.
Cook Purple Corn Mixture
In a large pot of water, add dried purple corn kernels, cinnamon sticks, cloves, star anise, sweet peppers, and pineapple peel. Bring it to a boil and then reduce the heat to allow the mixture to simmer for about one hour. After an hour, the corn kernels will be swollen, and the liquid will have a deep purple color. Turn off the stove and let it cool for half an hour.
Cook Purple Corn Pudding
Strain the morada Peruvian purple corn mixture to separate the liquid from the solids. Return the separated liquid to the pot and add sugar, fresh pineapple pieces, apple, dried peaches, prunes, and raisins. Add sweet potato starch mixture and lemon juice. Stir consistently until the mixture thickens.
Mazamorra Morada Recipe
Ingredients
- 4 Peruvian purple corn 2 cups dried purple corn kernels
- 4 cinnamon sticks
- 10 whole cloves
- 1 pineapple peel included
- 1 green apple
- 1 cup dried peaches or apricots
- 1 cup prunes
- 1 cup raisins
- ¼ cup freshly squeezed lime juice
- 1 cup sweet potato starch
- 2 + ½ cups sugar
- 3 cups water for dissolving starch
- 2 Star Anise pods
- 5 Allspices kernels optional
- Cinnamon for garnish
Instructions
- Peel the husks away from the corn cobs and remove the kernels.
- Place the corn kernels in a colander and rinse under running water to remove any debris. Set aside.
- Delicately scrub the pineapple with a soft-bristled brush under running water. Then, peel the pineapple by slicing off the crown and base, followed by removing the peel in strips using a sharp knife. Cut the pineapple into cubes.
- Fill a large cooking pot with water with 8 cups of water or 2 liters. Add the washed purple corn kernels, husks, cinnamon sticks, cloves, star anise, and the pineapple peel.
- Bring the mixture to a boil and then reduce the heat to low and let it simmer for about one hour until the corn starts to open and lose its vibrant color.
- Using a sharp knife, peel the skin off the apple and cut it into bite-sized pieces.
- After an hour of cooking, the corn kernels will be swollen, and the liquid will have a deep purple color. Turn off the boiling water mixture and let it cool for half an hour.
- In a separate bowl, dissolve the sweet potato starch in 3 cups water, ensuring it is completely mixed. Set aside.
- Strain the purple corn liquid mixture and discard the corn, pineapple rind, cinnamon cloves, and star anise.
- Put the liquid back in a large pot and add sugar, fresh pineapple, and apple pieces, dried peaches, prunes, and raisins.
- Cover the pot and let it cook over low heat for an additional 30 minutes until the fresh fruit softens and the dried fruits rehydrate.
- Slowly add the sweet potato starch mixture while stirring continuously. Add freshly squeezed lime juice while gently stirring.
- Continue stirring for about 5 to 7 minutes until the mazamorra morada thickens.
- Remove from heat and allow the purple corn pudding to cool for about 30 minutes.
- Serve at room temperature or chilled. Serve in individual cups and garnish with a sprinkle of cinnamon on top.
- Savor the flavors of mazamorra morada, an emblematic Peruvian dessert.
Notes
- If you lose a lot of water in the boiling process, feel free to make a second batch by adding water to the corn, pineapple, and fruit mixture.
- In addition to sliced pineapple and apple, you can also add quince, which is a popular option
- Feel free to add your favorite dried fruits to the recipe.
Nutrition
More Local Food Experiences and Recipes
10 Strange Amazonian Fruits From Peru That Will Surprise You
Best Ceviche in Lima, Peru: 7 Must-Try Cevicherías Selected by Locals
10 Authentic Peruvian Drinks You Will Absolutely Love
Easy and Healthy Traditional Peruvian Quinoa Soup Recipe
Simple Tiradito Recipe: Peruvian-Style Salmon Sashimi With Quinoa
Rosemary is the editor-in-chief and strategist at Authentic Food Quest.
Traveling slow since 2015 with her partner, Claire, she has explored the cuisine in 45 countries and more than 240+ culinary cities.
Her writing about local food specialties has been featured in Lonely Planet, Business Insider, Honest Cooking, Food Insider, and Huffington Post.
As a food and travel writer, Rosemary has co-authored three books, including one in collaboration with Costa Brava Tourism.
Rosemary is an avid runner when she’s not eating and exploring new destinations. She has run ten marathons and counting.
Before Authentic Food Quest, Rosemary held senior-level strategy positions in advertising.
Find out more about Authentic Food Quest
What marvelous, warm and tropical flavors in this Peruvian pudding. Its a scrumptious treat that I can’t wait to try.
Great to hear, Kathleen. Can’t wait for you to make it soon. Cheers
This was so good! We had fun trying this and will be making this again!
Awesome to hear, Kelley. So glad you liked it. Cheers
I made this mazamorra morada for Valentine’s Day and it was delicious! Thanks so much for sharing the recipe!
You are most welcome, Tayler. Hope you had a great Valentine’s celebration. Cheers
WOW! What a fabulous dish! Am surprise that I am only learning about purple corn today! Thanks so much for sharing and I look forward to trying this recipe!
Purple corn is now being considered a superfood. Glad you enjoyed discovering it and can’t wait for you to make the recipe. Cheers
I love corn pudding so I had to try this! It was so darn good! Thank you so much! I can’t wait to make it again!
Awesome and great to hear, Ned. Thanks for the feedback. Cheers
Would love to try this but we only have yellow sweetcorn in the supermarkets, will this do?
Thanks Jacq, unfortunately, the recipe works best with purple corn. You can order purple corn on Amazon and that will be closer to the authentic flavors. Cheers
We love purple corn! We are sooo making this recipe! Thanks for sharing!
You are so welcome, Tavo. And, don’t forget to tag us and show us how your corn pudding turns out. Cheers.
Fantastic pudding. It is amazing how many great recipes there are to try when learning Peruvian cuisine. Yummy, too!
Wonderful, Mahy. You are right, Peru has so many delicious foods and recipes. Glad you liked the purple corn pudding. cheers.
I can’t wait to try this. Can I use yellow corn if I can not find the purple corn? I have never seen purple corn here.
Great question, Beth. The best corn for the most authentic flavors and taste is purple corn. It’s on Amazon if you can’t find it at your local International grocery store. I’ve never tried it with yellow corn, so I’m not sure it will be the same.
I can’t wait to try this. Can I use yellow corn if I can not find the purple corn? I have never seen purple corn here.
Hi Beth, I don’t believe yellow corn will work as well as the traditional purple corn. You can order purple corn on Amazon and that will be closer to the authentic flavors. Cheers
Oh wow this sounds incredible! I need to get hold of some purple corn!
When you do make it, Katherine, please let us know how it turns out. Cheers.
This dessert looks amazing. I love all the flavours in the ingredients.
Great to hear Rhonda. Can’t wait for you to make it. Cheers
I learned so much from this post and now I really want to try making this Peruvian pudding! I love the vibrant purple color from this special variety of corn!
Thanks, Emily, so glad you enjoyed learning about the dessert. Excited for you to make it, and please tag us so we can see your pictures. Cheers.
I have never used purple corn in a recipe before but this recipe looks authentic and delicious! I love that it has natural sweetness from all the fruit!
This is your chance, Alison, to use purple corn. This is a healthy and tasty dessert. Can’t wait for you to make it. Cheers.
Wow! Can’t believe I have been never heard of purple corn until now. I loved corn so I will be trying this out. Thanks for sharing.
You are most welcome, Chichi. Purple corn is indigenous to many Latin American and very tasty. Let us know when you try it. Looking forward to seeing your pictures. Cheers.
This corn pudding sounds marvelous. I like that you can switch up other fruits that you add.
So glad you enjoyed reading about the dessert. Yes, you can switch up the ingredients and make it your own. Cheers.
The color is so beautiful! Thank you so much for saying where to get some of the ingredients. I can’t wait to try it.
Great to hear Michelle. Please do tag us when you make it so we can see how it turned out. Thanks for stopping by.
I’d never heard of this before but it sounds really delicious! Great recipe.
Thanks so much Beth, excited for you to make it. Cheers
I can’t wait to give this a try! I love trying authentic dishes and this one sounds amazing! I will track down the purple corn and get to baking.
Perfect, Jacque. And, please do let us know how it turns out. Tag us so we can see your pictures, too! Cheers.