Mazamorra Morada — Peruvian purple-corn pudding
Mazamorra morada is the canonical purple Peruvian dessert: dried purple corn simmered with pineapple skins, cinnamon, cloves, sugar and dried fruit, thickened with sweet-potato starch into a thick, dark-purple pudding. It is most often eaten alongside arroz con leche, the two side by side in the bowl.
i. Origin & history
Purple corn (maíz morado) is native to the Andes and has been cultivated in Peru for at least 2,000 years. Mazamorra morada is one of the great Andean inheritance dishes and a fixture of October — the month of the Lord of Miracles procession in Lima.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 500 g dried purple corn
- 2 litres water
- 1 pineapple skin (from a fresh pineapple)
- 2 cinnamon sticks
- 6 cloves
- 1 quince, quartered (optional)
- 200 g sugar
- 100 g dried prunes
- 100 g dried apricots
- 100 g raisins
- 60 g sweet potato starch (chuño) or cornstarch
- Juice of 2 limes
- Ground cinnamon to dust
iii. Method
- Bring purple corn, water, pineapple skins, cinnamon and cloves to a boil; simmer 60 min until the corn has released its colour fully. Strain.
- Return purple liquid to the pan. Add sugar, prunes, apricots, raisins; simmer 20 min.
- Mix starch with 60 ml water; whisk into the simmering pudding; cook 5 min until thickened.
- Off heat, stir in lime juice. Cool slightly.
- Serve in shallow bowls dusted with cinnamon. Traditional service: half mazamorra, half arroz con leche, side by side.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Chicha morada is the same base served as a cold drink, not thickened. Modern mazamorra sometimes uses additional dried fruit (cranberries, cherries).
vi. Common questions
What is mazamorra morada?
Mazamorra Morada is peruvian purple-corn pudding, from latin american cuisine. It is most often eaten alongside arroz con leche, the two side by side in the bowl
Where is mazamorra morada from?
Mazamorra Morada is from the latin american dessert tradition; the recipe and history are detailed above.
How long does mazamorra morada keep?
See the storage note in the Quick facts panel: 4 days refrigerated.