Mazamorra morada (Purple mazamorra)
The mazamorra morada is a jelly-like dessert, purple as one of its main ingredients: the purple maize. It’s typical from Lima, the capital city of Peru. When it’s in a same dish or glass with the arroz con leche (rice pudding), it’s called Clásico (”classic”). If you liked the chicha morada, you’ll love this dessert.
Ingredients:
- 1 kg (2.2 lb) of purple maize
- 4 litres (16 cups) of water
- 1 stick cinnamon
- 6 cloves
- 2 cups of pineapple in pieces
- Pineapple peel
- 2 chopped quinces
- 2 chopped apples
- 1 1/2 cup of sugar
- 1 cup of morello cherries
- 1 cup of dried plums
- 7 tablespoons of sweet potato flour
- Juice of 3 limes
- Cinnamon powdered
- Pineapple flavoured water
Preparation:
Remove the kernels from the purple maize, and cook them with the corn in water, together with the stick cinnamon, the cloves, the peel of the pineapple, the quinces and the apples. The kernels must get opened; it will take more or less 30 minutes.
Strain. Add the sugar, the pineapple, the morello cherries and the dried plums, and put it on a low flame for another 30 minutes. Add the sweet potato flour dissolved in cold pineapple flavoured water and stir for 15 minutes. At the end, pour the lime juice and cook another 5 minutes, stiring constantly.
Serve hot and sprinkle powdered cinnamon.
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