Yield: 8 servings

Peruvian Mazamorra Morada

Peruvian Mazamorra Morada

A pudding-like Peruvian dessert made with Peruvian chicha morada and thickened with sweet potato starch with a lush fruity flavor and warm spices!

Prep Time 5 minutes
Cook Time 20 minutes
Chicha Morada 45 minutes
Total Time 1 hour 10 minutes

Ingredients

Chicha Morada

  • 15-16 ounces maiz morado (purple corn)
  • 1 large apple, cut in chunks
  • the peel of 1 pineapple
  • 2 cinnamon sticks
  • 5 cloves
  • 5 allspice berries
  • 2 star anise
  • 8 cups water
  • sweetener to taste (see notes)

Mazamorra Morada

  • 4 cups chicha morada (above)
  • 3/4 cup dried fruit (see notes)
  • 3/8 cup harina de camote (see notes)
  • Juice of 1 lime (2 if not juicy)

Instructions

Chicha Morada

  1. Add all ingredients except sweetener to pot or Instant Pot. Cook 25 minutes under pressure with a 10 minute pressure release or 50-60 minutes on the stove at a low boil.
  2. Strain, pressing solids to get every drop!
  3. Don't sweeten until you use in a recipe!

Mazamorra Morada

  1. Sweeten 4 cups of chicha morada to taste. We don't like it real sweet, and about 1/2 cup sweetener is plenty for us. You may want to taste again after adding the lime juice.
  2. Add 3 3/4 cup (reserve 1/4 cup) chicha morada to a sauce pan with the chopped dried fruits. Bring to a boil, then reduce to a simmer. Cook 20 minutes to soften the fruits.
  3. Whisk the reserved 1/4 cup chicha morada with the harina de camote. When smooth, whisk into the pudding. Bring back to a boil.
  4. Cook 5 minutes at a low boil, stirring constantly until thickened.
  5. Remove from the heat. Whisk in the lime juice.
  6. Taste for sweetening and adjust if desired.
  7. Dust with ground cinnamon and garnish with thin-sliced fresh fruit as desired. Enjoy!

Notes

I like a liquid sweetener. My favorite is ginger syrup, but agave nectar, honey, simple syrup are all fine.

As mentioned in the post, you can use a variety of dried fruit: Prunes, quince, pears, apples, apricots, cranberries, cherries, etc.

Harina de camote can be found at Latin and Asian markets (you may need to ask about sweet potato starch as the label may not be in English). Potato starch is fine. Some American versions call for corn starch, but I don't feel it is a good substitute.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 125
Nutrition is an approximation and for reference purposes only!