Mazamorra Morada Recipe: Easy Peruvian Purple Corn Pudding

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.

Boil water in a large pot over medium heat.

Add purple corn and simmer for 30-40 minutes until the water turns purple.

Strain the corn, reserving the liquid and discarding the solids.

Return the purple liquid to the pot and add raw sugar, cinnamon sticks, and whole cloves.

Simmer the mixture for 10 minutes, stirring occasionally.

Mix chuno flour with a little water to create a slurry.

Add the slurry to the pot and stir continuously until thickened, about 5 minutes.

Incorporate dried fruits, freshly sliced pineapple, and ground cinnamon into the mixture.

Remove from heat and stir in lime juice.

Let cool slightly before serving.

Serve warm or chilled, garnished with additional ground cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary