PERUVIAN DESSERTS PURPLE CORN PUDDING (Mazamorra Morada) How to make this DELICIOUS

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is gluten-free and has fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often more affordable and provide similar crunch.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is more accessible and cost-effective.

Boil 4 liters of water in a large pot with 2 cinnamon sticks and 6 cloves until fragrant.

Add 1 kg of purple corn to the pot and simmer for 30-40 minutes.

Strain the mixture, discarding the solids, and reserve the liquid.

Return the liquid to the pot and add 150 grams of sugar, stirring until dissolved.

In a separate bowl, mix 100 grams of cornstarch and 100 grams of potato starch with a little water to create a slurry.

Slowly add the cornstarch and potato starch slurry to the pot while stirring continuously.

Cook for an additional 10-15 minutes until thickened, stirring frequently.

Remove from heat and stir in the juice of one lime and grounded cinnamon to taste.

Fold in diced fresh pineapple.

Pour the mixture into a serving dish and let cool to room temperature.

Refrigerate for at least 2 hours to set.

Serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens