World Flavors Cookbook

Mazamorra Morada

Name: Mazamorra Morada
Cook time: 45 min
Cuisine: Peru
Ingredients: 500g purple corn (maiz morado), cobs; 1 pineapple core and skin; 2 cinnamon sticks; 6 cloves; 200g mixed dried fruits (prunes, figs, apricots); 150g sugar; 100g sweet potato starch (or cornstarch); Cinnamon to serve

Peruvian purple corn pudding — a thick, fragrant jelly-pudding made with purple corn, dried fruits, and sweet potato starch.

Cuisine: Peru

Ingredients

500g purple corn (maiz morado), cobs
1 pineapple core and skin
2 cinnamon sticks
6 cloves
200g mixed dried fruits (prunes, figs, apricots)
150g sugar
100g sweet potato starch (or cornstarch)
Cinnamon to serve

Instructions

Simmer purple corn, pineapple, cinnamon, and cloves 45 minutes.
Strain. Return purple liquid to heat.
Add dried fruits and sugar.
Dissolve starch in cold water. Add to the purple liquid.
Stir constantly over medium heat until thick.
Pour into individual bowls.
Serve warm or cool, with ground cinnamon on top.