Sharing Mazamorra is popular in many Latin American countries and is also a dessert that forms part of Peruvian pastry traditions. Today’s culinary proposal is to prepare pumpkin mazamorra, a traditional recipe from the Sierra de Lima, particularly in the Huánuco region. Ideal for children, this pumpkin mazamorra is highly nutritious as well as delicious. One of its key ingredients is “chancaca,” a product made solely from the juice extracted from sugarcane. After a purification...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the pumpkin and place it in a pot with 3 cups of water. Cook for approximately one hour or until the flesh easily separates from the skin.
Let the pumpkin cool, then remove all the flesh in the same pot, discarding the skins. Mash the flesh well until it forms a smooth paste. Remove it from the pot and set aside any remaining water.
In a skillet, toast the flour over low heat for about 3 minutes. Set aside.
Place the pumpkin flesh back into a saucepan and add the chancaca, raisins, cinnamon, and cloves. Cook over medium heat, stirring until all the ingredients are well combined.
Dissolve the toasted flour in the half cup of water and add it to the saucepan. Boil for 20 minutes, stirring continuously to prevent it from burning.
Make sure to toast the flour on low heat to avoid burning it, as this step enhances the flavor of the dessert.
Stir continuously after adding the flour mixture to prevent lumps and ensure a smooth texture.
You can adjust the sweetness by adding more or less chancaca according to your preference.
Can I use a different type of sweetener instead of chancaca?
Yes, you can substitute chancaca with brown sugar or molasses, but the flavor may differ slightly from the traditional recipe.
Can I make this dessert ahead of time?
Yes, you can prepare it in advance and reheat it before serving. It tastes great warm.
Can I add milk to this recipe?
Yes, some variations of pumpkin mazamorra include milk for a creamier texture. You can add it during the cooking process.
What can I serve with pumpkin mazamorra?
Pumpkin mazamorra pairs well with a sprinkle of cinnamon or a dollop of whipped cream for added flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
