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!
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Equipment
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
- ¾ cup dried fruit - see notes
- ⅜ cup harina de camote - see notes
- Juice of 1 lime - 2 if not juicy
Instructions
Chicha Morada
- 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.
- Strain, pressing solids to get every drop!
- Don't sweeten until you use in a recipe!
Mazamorra Morada
- 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.
- 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.
- Whisk the reserved 1/4 cup chicha morada with the harina de camote. When smooth, whisk into the pudding. Bring back to a boil.
- Cook 5 minutes at a low boil, stirring constantly until thickened.
- Remove from the heat. Whisk in the lime juice.
- Taste for sweetening and adjust if desired.
- Dust with ground cinnamon and garnish with thin-sliced fresh fruit as desired. Enjoy!
Nutrition
Serving: 1/2 cup | Calories: 125kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com