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Mazamorra Blanca o Peto. Comida Típica Colombiana

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Recipe Information

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Video-Specific Recipe

Mazamorra Blanca o Peto

Cultural Context

Originating from the Andean region of Colombia, Mazamorra Blanca, also known as Peto, is a traditional dessert made from corn and milk. This dish is often enjoyed during festive occasions and is a staple in Colombian households, showcasing the country's agricultural heritage. Variations exist across Latin America, but the Colombian version is particularly cherished for its creamy texture and sweet flavors, often enhanced with tropical fruits and arequipe.

ColombianCOdessert
90 min
medium
6 servings
Servings4
1 cup corn (maíz blanco)
4 cups water
2 cups milk
1 cup panela (sugar)
1/2 cup queso blanco

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 is lower in calories, while water + cornstarch can mimic creaminess.

arequipe

🥗Healthier: honey

💰Cheaper: caramel sauce

Honey is a natural sweetener, while caramel sauce is more affordable.

1

Dejar el maíz blanco en agua en remojo desde la noche anterior.

2

Lavar el maíz tres veces con agua fresca.

3

Colocar el maíz en agua fría y cocinar a fuego bajo hasta que esté blando, aproximadamente 40 minutos, o 15 minutos en olla a presión.

4

Apagar el fuego cuando el maíz esté blando pero no demasiado blando, dejando parte del agua de cocción.

5

Calentar la leche por separado.

6

Servir el maíz en una cazuela.

7

Agregar la leche caliente al maíz.

8

Endulzar con panela raspada, que es un producto del jugo de caña de azúcar cocido hasta obtener una textura elástica.

9

Agregar queso rallado o en cuadritos, generalmente queso blanco.

10

Revolver bien y consumir.

Cooking Techniques

soakingboilingsimmering

Equipment Needed

large potstrainermixing spoonmeasuring cups

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

dairy

Also Known As

MazamorraPeto

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