COMO HACER LA MAZAMORRA MORADA PERUANA POSTRE TÍPICOS/COCINA PERUANA

purple corn

🥗Healthier: blue corn

💰Cheaper: cornmeal

Blue corn is more widely available and cornmeal is less expensive.

sweet potato starch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a healthier alternative, while cornstarch is more economical.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, and honey is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries provide a tart flavor, while figs are usually less expensive.

Prepare 5 liters of liquid from boiled purple corn, using 2 liters for chicha morada and 3 liters for mazamorra morada.

In a pot, heat the dry ingredients for about 10 minutes.

Add sugar to taste, diced pineapple, and diced apple, and stir.

Add lemon juice to taste and let simmer for about 3 minutes.

Dissolve sweet potato starch in water until smooth.

Slowly add the starch mixture to the pot while stirring constantly until thickened, about a couple of minutes.

Let the mixture cook for a few more minutes until fully combined and thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary