Get ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Peru! Mazamorra Morada is not just a dessert - it's a vibrant, purple-hued miracle that combines ancient traditions with irresistible flavors. Imagine a magical pudding that looks like it's been crafted by culinary wizards, with a deep royal purple color that will make your Instagram followers stop scrolling and start drooling!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Peruvian
Serves: 6 servings
Ingredients
- 1 cup purple corn
- 6 cups water
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 cup pineapple chunks
- 1/4 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Begin by rinsing the purple corn under cold water to remove any impurities. This will help enhance the flavor of the Mazamorra Morada.
- In a large pot, combine the rinsed purple corn and 6 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the corn simmer for about 30 minutes. This will extract the rich color and flavor from the corn.
- After 30 minutes, remove the pot from heat and let it cool slightly. Then, strain the mixture through a fine mesh sieve or cheesecloth into another pot, discarding the solid corn. You should have a deep purple liquid.
- Return the purple liquid to the pot and add 1 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Stir the mixture over medium heat until the sugar is fully dissolved.
- In a separate bowl, mix 1/2 cup of cornstarch with 1 cup of cold water until smooth. This will be used to thicken the pudding.
- Gradually add the cornstarch mixture to the pot with the purple liquid, stirring constantly to prevent lumps from forming. Continue to cook over medium heat, stirring continuously, until the mixture thickens and starts to bubble, about 5-10 minutes.
- Once thickened, remove the pot from heat and fold in the pineapple chunks and raisins. This will add texture and flavor to the pudding.
- Pour the Mazamorra Morada into individual serving dishes or a large bowl. Allow it to cool at room temperature for about 15 minutes before transferring it to the refrigerator to chill for at least 1 hour.
- Serve the Mazamorra Morada chilled, garnished with additional pineapple chunks or raisins if desired. Enjoy this traditional Peruvian dessert!
Tips
- Choose high-quality purple corn for the most intense color and flavor. Look for fresh, vibrant kernels at specialty grocery stores or Latin American markets.
- Be patient while simmering the corn - this is where the magic happens! The longer you simmer, the richer the purple color and flavor will become.
- When adding the cornstarch, whisk constantly to prevent lumps. Smooth consistency is key to a perfect pudding texture.
- Don't skip chilling the dessert - the flavors meld and intensify when cooled, making it even more delicious.
- For an extra special touch, serve in clear glasses to showcase the stunning purple color, and garnish with a sprinkle of cinnamon or a few extra pineapple chunks.
- This dessert can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for dinner parties or meal prep.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 55g
Protein: 2g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
