Mazamorra morada is a traditional Peruvian dessert made from purple corn. Its vibrant color and unique flavor make it a beloved sweet treat across Peru, especially enjoyed during the month-long celebrations of Día de la Canción Criolla. This dessert is typically served warm and is known for its rich, fruity taste enhanced with spices and fruits.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and shell the purple corn.
Place it in a pot, cover with water, and boil until the corn is cooked.
Remove from heat and strain the liquid. Discard the corn solids.
Add enough water to the strained liquid to make a total of 3 liters. Strain again for clarity.
Pour the liquid into a clean pot over medium heat.
Add the sugar, whole cloves, cinnamon stick, pineapple, quince, peaches, dried apricots, and cherries.
Let it cook until the fruits are soft.
In a small bowl, dissolve the chuño flour (or cornstarch) in a bit of cold water. Slowly add it to the pot, stirring constantly.
Add the lemon juice and continue cooking, stirring constantly to prevent sticking.
The mixture is ready when it becomes thick and pulling a spoon across the bottom reveals the pot for a second.
Remove from heat, discard the cinnamon stick, and let the mixture cool.
Spoon the purple mazamorra into individual glasses and sprinkle with ground cinnamon.
If purple corn isn’t available, you can substitute with bottled purple corn concentrate, but reduce the added sugar slightly, as the concentrate is often sweetened.
For best flavor, let the mazamorra rest for at least an hour after cooking. The spices and fruit will meld beautifully as they cool.
How should I store leftovers?
You can store it in an airtight container in the refrigerator for up to 5 days. It may thicken more as it chills—just stir in a little water if needed when serving.
What can I serve with Mazamorra Morada?
Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Is it gluten-free?
Yes. As long as you use chuño flour or certified gluten-free cornstarch, Purple Mazamorra is naturally gluten-free. Always double-check labels to avoid cross-contamination.
