Mazamorra dulce
Recipe Information
Mazamorra dulce
Cultural Context
Mazamorra dulce is a traditional Colombian dessert made from corn, reflecting the country's rich agricultural heritage. Often enjoyed as a sweet treat, it embodies the blend of indigenous and Spanish culinary influences. Today, variations exist across Latin America, showcasing local ingredients and flavors, making it a beloved comfort food in many households.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
milk
🥗Healthier: almond milk
💰Cheaper: water + cornstarch
Almond milk reduces calories while maintaining creaminess.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is often less expensive.
Put water and panela in a large pot to start cooking.
Wash the corn well, peel it, and blend it with a little water.
Strain the blended corn to extract the juice.
Add the corn juice to the panela water for stronger flavor.
Dissolve the yellow corn flour in a little water to avoid lumps.
Add the dissolved corn flour to the panela water.
Stir all ingredients together and simmer on low heat for about 10-15 minutes until thickened.
Remove the cinnamon sticks before serving.
Serve in plates and optionally add grated or cubed cheese.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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