Mazamorra Morada
Traditional Peruvian dessert made from purple corn, fruits, and spices. Sweet, thick, and comforting.
75 min6 servingsAdvancedPeruvian
346kcal / serving
5.1 gprotein
80.2 gcarbs
2.2 gfat
Ingredients
- 250 grams Purple corn
- 1½ liters Water
- 2 sticks Cinnamon sticks
- 4 units Whole cloves
- 1 peels Lemon peel
- 100 grams Pineapple peel
- 150 grams Sugar (or piloncillo)
- 50 grams White rice
- 100 grams Pineapple
- 1 unit Apple
- 1 unit Quince
- 50 grams Raisins
- 2 tablespoons Lemon juice
- 1 pinches Ground cinnamon
Directions
- Wash the purple corn and place it in a pot with water, cinnamon sticks, whole cloves, lemon peel, and pineapple peel.
- Boil the mixture over medium-high heat, then reduce to low heat, cover, and cook for 45-60 minutes until the corn is tender and the water is deeply colored.
- Strain the purple liquid, reserving it for the mazamorra.
- Return the strained liquid to the pot. Add the rinsed rice, sugar (or piloncillo), and raisins.
- Cook over medium heat, stirring frequently, until the rice is cooked and the mazamorra begins to thicken.
- Incorporate the diced pineapple, apple, and quince, along with the lemon juice. Cook for 15-20 more minutes, until the desired consistency is reached.
- Serve hot or cold, sprinkled with ground cinnamon.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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