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Mazamorra Morada Recipe by Authentic Food Quest

Mazamorra Morada Recipe

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.
4.93 from 13 votes
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Course: Dessert
Cuisine: Peruvian
Prep Time: 30 minutes
Cook Time: 2 hours
Rest Time: 30 minutes
Total Time: 3 hours
Servings: 12 servings
Calories: 411kcal
Author: Authentic Food Quest

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

Serving: 1 | Calories: 411kcal | Carbohydrates: 106g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 7mg | Potassium: 454mg | Fiber: 5g | Sugar: 69g | Vitamin A: 461IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 1mg
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