Mazamorra Morada (Andean Purple Corn Pudding)

📷 · Cusco Mazamorra Morada photo by Lloyci Orejon, CC BY-SA 4.0 · via Wikimedia Commons

Dessert · Peru · Cusco

Mazamorra Morada (Andean Purple Corn Pudding) 🟣

Name: Mazamorra Morada (Andean Purple Corn Pudding)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Peruvian Postcolonial Dessert
Ingredients: 2 cups maiz morada (dried Peruvian purple corn); 2 L water + rind of 1/2 pineapple; 1 cinnamon stick + 3 cloves + 1 small piece quince (or 1 tbsp quince paste); 1 cup sugar (to taste); 3 tbsp cornstarch or potato starch; Topping: 1 apple + 1 pear; small dice; handful raisins (traditionally soaked in rum); cinnamon; Serve alongside arroz con leche as the classic combo 'combinado'

Lima and Cusco street carts ladle this jelly-bright pudding of maiz morada — an heirloom purple corn cooked with pineapple rind, quince, cinnamon and cloves — thickened with potato starch and loaded with fruit. The Andes turned a grain into a dessert without ever needing dairy.

Andes Peruvian Postcolonial Dessert ⏱ 45 min Easy

Method

1

Simmer the purple corn, water, pineapple rind, cinnamon, cloves and quince 35-40 min until the liquid is deep garnet and perfumed.
2

Strain hard, squeezing the corn; you want about 1.2 L of juice. Sweeten, bring back to a simmer.
3

Slake the starch in a cup of cold juice, whisk back into the pot, and cook 5-8 min — it must thicken to a slowly-closing trail behind the spoon.
4

Fold in diced apple, pear and half the raisins; boil two more minutes so the fruit softens but keeps shape.
5

Pour into cups and cool; it sets firmer as it chills. Dust with cinnamon and remaining raisins.
6

The honest local move: a scoop of mazamorra next to a scoop of arroz con leche in the same bowl.

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Mazamorra Morada (Andean Purple Corn Pudding) 🟣

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