This purple corn treat is a classic Peruvian dessert. Also written “mazamorra morada,” the sweet pudding has roots in Cordoba and Andalusia. In Latin America, masamora morada is associated with the month of October, when the festival called “Senor de los Milagros,” meaning Lord of Miracles, begins and purple is worn. Masamora is a street food in much of South America, served topped with cinnamon or a side of sweet rice pudding. While the dessert is less well-known in the United States, families and restaurants with South American roots will sometimes feature the dish.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lbs dried purple corn ears, broken into large pieces.
- 3 cloves
- 3 cinnamon sticks
- 1 pineapple, peeled and chopped (peels reserved)
- 1 Granny Smith apple, peeled and cored (peels reserved)
- 1 quince, peeled, cored and chopped (peels reserved)
- 9 cups water
- ½ cup prunes
- ½ cup dried apricots
- ½ cup sweet potato starch (or potato starch)
- 1½ cups sugar
- 1 lime
- Ground cinnamon, to taste
Directions
- In a heavy saucepan, add water, pieces of corn on the cob, cloves, cinnamon sticks, pineapple peels, apple and quince peels and cores.
- Bring to a boil, and cook for 15 minutes over high heat.
- Reduce heat to medium and cook, partially covered, for 1 hour 30 minutes, until the volume is reduced to 6 cups.
- Strain, reserving the liquid, and discard solids.
- In the same saucepan combine the strained liquid, 2 cups chopped pineapple, chopped apple, and prunes, apricots, and sugar.
- Bring to a boil, then cook for 20 minutes over medium heat.
- In a medium bowl, add the potato starch to a little of the purple corn liquid, or to water, mixing to dissolve.
- Add the mixture to saucepan and stir. Cook 5 minutes.
- After removing the pan from heat, add the lime juice.
- Serve in ramekins or glasses, garnished with sprinkled ground cinnamon on top.
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