How to Make Mazamorra Morada: The Complete Peruvian Recipe (2024)

You need to make a dessert for a dinner, but you’re tired of making the same ol’ same ol’.

Cookies, cakes, and brownies are great, but they’re nothing anyone hasn’t eaten before.

So, what should you make for your dinner guests? Enter Mazamorra Morada!

There’s an excellent chance that your guestshave never had it, and there’s an excellent chance that they’ll absolutely love the traditional Peruvian purple corn pudding.

What Is Mazamorra Morada

Mazamorra morada translates to purple porridge, or purple pudding. Mazamorra morada is a delicious Peruvian dessert.

It’s main ingredient is the popular Peruvian food, maiz morado or Peruvian purple corn.

It is traditionally eaten warm in Peru but can be eaten cold if desired.

However, there’s nothing better then the warm Peruvian dessert combination of mazamorra morada and arroz con leche on a cold winter night.

In fact, it’s such a popular mix that Peruvians have a nickname for it; Sol y Sombra translated to “Sun and Shade”.

And it can be commonly found throughout Peru as a street food.

Postres Peruanas Sol y Sombre

History of Mazamorra Morada

Mazamorra Morada has roots in the Inca Empire, where it was originally made with a variety of grains and dried fruits.

After the arrival of the Spanish in the 16th century, new ingredients, including purple corn, were introduced which gave the Peruvian dish its distinctive deep purple color.

Mazamorra Morada quickly became a staple dessert in Peru and is now enjoyed throughout the country. It is especially popular during the holiday season.

The Peruvian purple dessert has also evolved over time, with different regions of Peru putting their own spin on the recipe.

In some parts of Peru, Mazamorra Morada is made with a higher concentration of fruit, giving it a more tart flavor.

In others, it is served with a side of arroz con leche, or rice pudding.

Aside from its cultural significance, Mazamorra Morada also has a spiritual aspect.

In Andean culture, purple corn is believed to have medicinal properties, and it is often used in religious ceremonies.

Overall, Mazamorra Morada is not just a delicious dessert, but a symbol of Peru’s rich cultural history.

Gather Your Mazamorra Morada Ingredients

First things first, you need to gather your ingredients to make the pudding.

While the exact Mazamorra Morada recipe can vary, here’s one that we find works quite well:

• 2 pounds of Peruviandried purple corn on the cob (ie, maiz morada)
• 1 pineapple (you’ll need to wash it, remove the stem and the bottom, and dice it with the skin on)
• 10 cups of water
• 2 cinnamon sticks
• the juice of one lemon
• 2 fresh green apples (these should be diced with the skin on)
• 8 whole cloves
• 1.5 cups of sugar
• 0.5 cups of cherries
• 0.5 cups of prunes
• 0.5 cups of apricots
• 1.5 cups of sweet potato flour (if you can’t locate sweet potato flour, then you can also use 0.75 cups of corn starch)
• Crema
• Ground cinnamon or powdered cinnamon for garnishing

How To Make Mazamorra Morada

So, how do you make this popular Peruvian dessert, purple corn pudding?

Now that you know what ingredients you need, let’s dive into how to make mazamorra morada.

1. Soak the Purple Corn

Maiz Morado or Peruvian Purple Corn

You’ll want to start the process by soaking the purple corn in 10 cups of cold water. The corn should be soaked overnight, or for at least 12 hours.

Then, transfer the dried corn down to a large pot and take a measurement of the soaking liquid. Add in enough water to make about 15 cups.

Next, take the liquid and pour it back over the purple corn. Then, add in lime juice, the apples, pineapple, cinnamon, sugar, cloves, and lemon juice.

Bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for about 2-2.5 hours.

2. Extracting

Once the mixture is done simmering, remove it from the heat. Then, remove the corn cobs and strain the mixture.

In order to extract all the juice from the spices and dried fruits above, press against the strainer with a spoon. In the end, there should be about 8 cups of liquid.

If you fall a few cups short, then place the dried fruit and corn in a saucepan with some water.

Simmer for about 20 minutes, then strain and add the mixture to the 8 cups.

Then, get rid of the corn and fruit and set one cup of liquid aside. Put the rest of the liquid in a heavy saucepan.

Next, add the fresh fruit; apricots, cherries, peaches and prunes to the 7 cups of liquid.

3. Add in Flour

Next, take the one cup of liquid that you set aside and add in the cornstarch or sweet potato flour.

Use a fork to mix in the flour until it’s dissolved. Then, pour this mixture back into the mixture in the saucepan.

Bring the pudding to a boil over medium heat, and whisk until it is thick, for about 25 minutes.

Then, remove it from the heat and pour the pudding into individual ramekins or a serving dish.

Finally, top your Peruvian purple corn pudding with cinnamon sticks and/or ground cinnamon and crema.

Mazamorra Morada Peruana

Health Benefits of Mazamorra Morada

Mazamorra Morada is not only delicious Peruvian dessert but also has many health benefits.

Dried purple corn, the main ingredient in this dish, is high in antioxidants, which help to prevent cellular damage and reduce inflammation in the body.

It also contains anthocyanins, known to improve cardiovascular health and reduce the risk of chronic diseases such as cancer and diabetes.

In addition, the various Peruvian fruits used in Mazamorra Morada are a good source of vitamins and minerals, including vitamin C, potassium and fiber.

Storing Leftover Peruvian Purple Corn Pudding

To store leftover Mazamorra Morada, it is important to let it cool to room temperature before transferring it to an airtight container.

The container should then be placed in the refrigerator and the Mazamorra Morada can be stored for up to three days.

If the Mazamorra Morada becomes too thick after refrigeration, it can be reheated on the stove with a small amount of water or milk to thin it out.

However, it is important to stir it frequently while reheating to prevent it from sticking to the bottom of the pot and burning.

It is not recommended to freeze Mazamorra Morada, as the texture and flavor may be altered once it thaws.

Additionally, freezing can cause the fruits to become mushy and lose their texture.

If you anticipate having leftover Mazamorra Morada that you may not be able to finish within three days, it is best to make a smaller batch or to share it with friends and family.

Are You Ready to Make Mazamorra Morada?

As you can see, making mazamorra morada is a pretty simple process.

And your friends and family will love taste testing this new South American dessert.

If you’re serving this purple corn pudding at a party, make it a Peruvian theme night and be sure to check out this guide to the perfect Peruvian appetizers for parties.

Or if you need a main dish read our 33 Best Peruvian Foods You Have To Try.

Now that we’ve got you craving Peruvian dishes, shop for Peruvian ingredients, find Peruvian recipes and more at our online store!

Mazamorra Morada Recipe

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Mazamorra morada is a delicious Peruvian purple corn dessert. It is traditionally eaten warm in Peru but can be eaten cold if desired.

Ingredients

• 2 pounds of Peruvian dried purple corn on the cob (ie, maiz morada)
• 1 pineapple (you’ll need to wash it, remove the stem and the bottom, and dice it with the skin on)
• 10 cups of water
• 2 sticks of cinnamon
• the juice of one lemon
• 2 fresh green apples (these should be diced with the skin on)
• 8 whole cloves
• 1.5 cups of sugar
• 0.5 cups of cherries
• 0.5 cups of prunes
• 0.5 cups of apricots
• 1.5 cups of sweet potato flour (if you can’t locate sweet potato flour, then you can also use 0.75 cups of cornstarch)
• Crema
• Ground cinnamon for garnishing

Instructions

1. Soak the Purple Corn. You’ll want to start the process by soaking the purple corn in 10 cups of cold water. The corn should be soaked overnight, or for at least 12 hours. Then, transfer the corn to a large pot and take a measurement of the soaking liquid. Add in enough water to make about 15 cups.

   Next, take the liquid and pour it back over the purple corn. Then, add in the apples, pineapple, cinnamon, sugar, cloves, and lemon juice.

   Bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for about 2-2.5 hours.

2. Extracting

   Once the mixture is done simmering, remove it from the heat. Then, remove the corn cobs and strain the mixture.

   In order to extract all the juice from the spices and fruits, press against the strainer with a spoon. In the end, there should be about 8 cups of liquid.

   If you fall a few cups short, then place the fruit and corn in a saucepan with some water.

   Simmer for about 20 minutes, then strain and add the mixture to the 8 cups.

   Then, get rid of the corn and fruit and set one cup of liquid aside. Put the rest of the liquid in a heavy saucepan. Next, add the apricots, cherries, and prunes to the 7 cups of liquid

3. Add in Flour

   Next, take the one cup of liquid that you set aside and add in the cornstarch or sweet potato flour.

   Use a fork to mix in the flour until it’s dissolved. Then, pour this mixture back into the mixture in the saucepan.

   Bring the pudding to a boil over medium heat, and whisk until it is thick, for about 25 minutes.

   Then, remove it from the heat and pour the pudding into individual ramekins or a serving dish.

   Finally, top your purple corn pudding with ground cinnamon and crema.