Peruvian · Dessert · SAMPLE RECIPE
Mazamorra morada · purple-corn fruit pudding
A glossy purple-corn pudding with pineapple, apple, prunes, and warm spices. Soft fruit and a touch of lime brighten this comforting Peruvian dessert.
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A NOTE FROM THE KITCHEN
Use dried purple corn and potato starch.
Look for dried Peruvian purple corn on the cob, sold for chicha morada, rather than cornmeal or a sweetened drink mix. This version uses ordinary potato starch in place of sweet-potato starch; potato flour is different and will not give the same texture.
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Mazamorra morada · purple-corn fruit pudding
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Peruvian purple-corn desserts
Mazamorra morada · purple-corn fruit puddingBeyond the plate.
A dark corn infusion becomes a softly set pudding with tender pieces of fruit.
ORIGINS & EVOLUTION
From purple corn to a spoonable sweet.
Mazamorra morada starts with the same sort of purple-corn infusion used for chicha morada, then takes a different direction. Fruit, sugar, and starch turn the liquid into a pudding. Sweet-potato starch is traditional in many recipes; ordinary potato starch is a practical alternative.
CULTURAL CONTEXT
A familiar part of Lima’s sweet table.
The dessert is well established in Lima’s repertoire of sweets. It may be eaten warm or cold and is sometimes served beside rice pudding. Fruit combinations vary, with dried fruit giving a different texture from fresh apple or pineapple.
AT THE TABLE
A measured infusion and a smooth slurry.
Our version includes pineapple, apple, and pitted prunes. The strained infusion is measured before thickening so evaporation does not decide the texture. A little lime goes in after cooking, and a light dusting of cinnamon finishes the warm bowls.
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