How to Make Mazamorra Morada: The Complete Peruvian Recipe
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Loading... - Amanda Miller
- 26 Aug 2022
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Cookies, cakes, and brownies are great, but they’re nothing anyone hasn’t eaten before.
So, what should you make for your dinner guests? Enter Mazamorra Morada!
There’s an excellent chance that your guests have never had it, and there’s an excellent chance that they’ll absolutely love it.
What Is Mazamorra Morada
Mazamorra morada translates to purple porridge, or purple pudding. Mazamorra morada is a delicious Peruvian dessert.
It’s main ingredient is the popular Peruvian food, maiz morado or Peruvian purple corn.
It is traditionally eaten warm in Peru but can be eaten cold if desired.
However, there’s nothing better then the warm dessert combination of mazamorra morada and arroz con leche on a cold winter night.
In fact, it’s such a popular mix that Peruvians have a nickname for it; Sol y Sombra translated to “Sun and Shade”.
And it can be commonly found throughout Peru as a street food.
So, how do you make this Peruvian dessert?
Check out this guide to learn how to make mazamorra morada.
Gather Your Mazamorra Morada Ingredients
First things first, you need to gather your ingredients to make the pudding.
While the exact Mazamorra Morada recipe can vary, here’s one that we find works quite well:
· 2 pounds of Peruvian dried purple corn on the cob (ie, maiz morada)
· 1 pineapple (you’ll need to wash it, remove the stem and the bottom, and dice it with the skin on)
· 10 cups of water
· 2 sticks of cinnamon
· the juice of one lemon
· 2 fresh green apples (these should be diced with the skin on)
· 8 whole cloves
· 1.5 cups of sugar
· 0.5 cups of cherries
· 0.5 cups of prunes
· 0.5 cups of apricots
· 1.5 cups of sweet potato flour (if you can’t locate sweet potato flour, then you can also use 0.75 cups of cornstarch)
· Crema
· Ground cinnamon for garnishing
