Peruvian
Mazamorra Morada
Mazamorra morada with purple corn, pineapple, quince, cinnamon, cloves, dried fruit, lime, and sweet potato starch.
8 servings · 30 minutes prep · 90 minutes cook
Ingredients
Main
- 1 lb dried purple corn, rinsed
- 10 cups water
- 1 pineapple peel and core
- 1 quince or green apple, chopped
- 1 cinnamon stick
- 4 whole cloves
- 3/4 cup raisins
- 3/4 cup dried prunes, chopped
- 1 cup granulated sugar
- 1/3 cup fresh lime juice, freshly squeezed
- 1/2 cup sweet potato starch or potato starch
- 1/2 cup cold water
- 1 tsp ground cinnamon
Directions
Method
- Combine the dried purple corn, simmering water, pineapple peel and core, quince or green apple, cinnamon stick, and cloves in a large stockpot.
- Bring to a boil, reduce to a gentle simmer, and cook uncovered until the liquid is deeply purple and aromatic, 60 minutes.
- Strain through a fine-mesh sieve, pressing the solids gently. Return the liquid to the pot and simmer until reduced to about 7 cups if needed.
- Add the raisins, dried prunes, granulated sugar, and fresh lime juice. Simmer until the dried fruit softens and flavors the liquid, 15 minutes.
- In a mixing bowl, whisk the sweet potato starch with the slurry water until completely smooth.
- Whisk the starch slurry into the simmering purple-corn liquid in a thin stream. Cook, stirring constantly, until glossy and thick enough to coat a spoon, 3-5 minutes. Do not over-thicken; the pudding should stay spoonable, not rubbery.
- Pour into bowls and serve warm, or chill for 2 hours. Dust with the cinnamon just before serving.
