Mazamorra Morada (Peruvian Purple Corn Pudding)

About This Recipe

Mazamorra morada is one of Peru's most beloved traditional desserts, built from maiz morado, purple corn, simmered for hours with dried fruit and warm spices until it releases its deep violet color into the water. Cinnamon sticks, cloves and a little pineapple rind steep in the corn cooking liquid, giving the pudding a fragrant, almost mulled-wine aroma before it's ever thickened. The pudding is set using chuño or cornstarch mixed with a bit of the cooking liquid, stirred in gradually over heat until the mixture turns glossy and coats a spoon, a texture closer to a loose fruit pudding than a firm jelly. Dried fruits like prunes, dried apricots and apple add both sweetness and texture, softening as they simmer alongside the corn. Traditionally served alongside arroz con leche (rice pudding) in a dessert called combinado, mazamorra morada on its own is a defining taste of Lima street food and home kitchens, deeply tied to October's Señor de los Milagros processions when it's especially popular.

Ingredients

Serves 6

• 250 gdried purple corn (maiz morado)(or 500ml purple corn concentrate)
• 10 cupswater
• 2cinnamon sticks
• 5whole cloves
• 1 piecepineapple rind(about 1 cup, roughly chopped)
• 1 cupdried prunes(pitted)
• 0.5 cupdried apricots
• 1 mediumapple(peeled and diced)
• 0.75 cupgranulated sugar
• 0.5 cupcornstarch
• 0.5 cupcold water(for cornstarch slurry)
• 2 tbspfresh lime juice

Instructions

1. 1

   Simmer the corn

   Combine dried purple corn, water, cinnamon sticks, cloves and pineapple rind in a large pot. Bring to a boil, then simmer uncovered 45 minutes until the liquid turns a deep violet-purple.

2. 2

   Strain

   Strain the liquid through a fine sieve into a clean pot, pressing on the solids to extract as much liquid and color as possible. Discard the corn, cinnamon, cloves and pineapple rind.

3. 3

   Add the fruit

   Return the strained liquid to the pot. Add prunes, dried apricots, apple and sugar. Simmer 15 minutes until the fruit softens.

4. 4

   Thicken

   Whisk cornstarch into cold water until smooth, then stir it gradually into the simmering liquid. Cook, stirring constantly, 5-7 minutes until the mixture thickens into a glossy pudding that coats the back of a spoon.

   Stir constantly once the cornstarch slurry goes in — it can form lumps quickly if left unstirred, even for a few seconds.

5. 5

   Finish and chill

   Remove from heat and stir in lime juice. Pour into individual bowls or a large dish and refrigerate at least 2 hours until set and chilled.

6. 6

   Serve

   Serve cold, traditionally alongside a scoop of arroz con leche for the classic combinado presentation.

Variations

• •

  Use dried purple corn concentrate (chicha morada base), available at Latin markets, to skip the long simmering step if you're short on time.

• •

  Add a small piece of fresh ginger to the simmering liquid for a subtle warm spice note some home versions include.

• •

  Swap prunes for dried figs for a slightly different, less tannic sweetness.

Storage

Refrigerate covered up to 5 days; the pudding firms up further as it chills. It's not suitable for freezing, as the texture becomes grainy once thawed.

Frequently Asked Questions