Snack · 45 min · peruvian

Mazamorra Morada

Weeknight-friendly Peruvian cooking: Mazamorra Morada comes together in 45 minutes with dried purple corn, pineapple, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Dried purple corn
• 1 Pineapple
• 2 Quince
• 2 Cinnamon sticks
• 6 Cloves
• 1 cup Sugar
• 1/2 cup Sweet potato flour
• 1/2 cup Dried apricots
• 2 tbsp Lime juice

Steps

1. Simmer the purple corn with the pineapple peel and core, quartered quince, cinnamon, and cloves in 12 cups of water for 45 minutes until deeply colored.
2. Strain, reserving the liquid; return it to the pot with the sugar and diced pineapple flesh and apricots. Simmer 10 minutes.
3. Whisk the sweet potato flour with cold water into a slurry; drizzle into the simmering liquid, stirring constantly until it thickens to a spoonable pudding.
4. Stir in the lime juice — it brightens the color to jewel-purple. Cool to room temperature or chill.
5. Serve in bowls, often alongside arroz con leche in the classic combinado.

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