If you’re reading this and you’re not Peruvian, and especially if you’re not a Spanish speaker, I know the name of this pudding sounds a bit complicated; even intimidating. But if you try it, you will find out that the actual dessert is much simpler than its name. It is made with the same water used for chicha morada , with the addition of dried fruits, sweet potato starch, and sugar. I love 2-in-1 recipes like this. You make a refreshing chicha morada one day, and the next you can use it to make a wonderful dessert.
Years ago, eating mazamorra morada was a bit of a chore, because the dried fruit used always had seeds, and one had to keep discarding them with every bite. Nowadays, however, the fruit comes seeded… much better for everyone! I like to experiment and change things every now and then, so sometimes I add dried cranberries, cherries, and blueberries to this homey dessert, instead of the usual prunes and guindas. Peruvian food purists would never forgive this sin, but I think it’s a great combination.
Instead of pineapple, you can also add chopped peaches, for example -they are in season in a lot of countries-. Another thing that I do different is eating it cold from the fridge, as opposed to most Peruvians, who like to eat it warm, especially during cold winter evenings, and love to mix it with arroz con leche, a dessert that they call sol y sombra (“sun and shade”) or the most popular el clásico.
* Tip: If you can’t find sweet potato starch, what we call harina de camote, substitute with regular potato starch, snow white in color and very silky to the touch. This is not the same as potato flour which will give the dessert a potato soup flavor and texture, so don´t be confused. Corn starch is not the best substitution but it works if sweet potato starch is not available.
- 3 lb. ears purple corn
- 3 cloves
- 3 cinnamon sticks
- 1 pineapple, peeled and chopped
- 1 Granny Smith apple, peeled and cored
- 1 quince, peeled, cored and chopped
- 9 cups water
- ½ cup prunes
- ½ cup dried apricots
- ½ cup sweet potato starch (or regular potato starch)
- 1 ½ cups sugar
- 1 lime
- Ground cinnamon
- Break the dried corn in several pieces.
- Put in a heavy saucepan along with the cloves, cinnamon sticks, pineapple peels, apple peels, quince, and water.
- Bring to a boil over high heat, and cook for 15 minutes. Turn the heat to medium and cook partially covered for 1 hour or until reduced to 6 cups.
- Strain and discard the solids.
- Put the liquid back in the same saucepan, 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar. Bring to a boil, turn the heat to medium and cook for 20 minutes to soften the fruits.
- In a bowl, dissolve the potato starch in a little purple corn liquid or water, and add to the saucepan, stirring constantly. Cook for 5 more minutes.
- Turn off the heat, and add the lime juice.
- Serve in ramekins or glasses, sprinkled with ground cinnamon