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Brief Overview
Mazamorra Morada is one of Peru’s most comforting desserts. Thick, sweet, and deeply aromatic, it is made with purple corn and flavoured with fruits and spices. Its striking colour draws you in, but it is the scent of cinnamon and cloves that holds your attention.
Served warm or chilled, Mazamorra Morada is smooth and luscious, often spooned into small bowls at family gatherings or street festivals. It is both every day and celebratory, a dessert that Peruvians of all ages have grown up with.
Whether you are enjoying it on a cool evening in Lima or from a street vendor during October’s Señor de los Milagros procession, Mazamorra Morada offers a moment of comfort steeped in tradition.
Want to dive deeper into Peruvian Cuisine? Don’t miss our post on 25 Traditional Peruvian Foods to Try
What Is Mazamorra Morada?
Mazamorra Morada is a thickened purple corn pudding, often served as dessert or an afternoon snack. Its base is made from dried purple corn boiled with fruits and spices until the liquid turns a deep violet hue.
Once strained, the spiced purple liquid is thickened with sweet potato or potato starch and simmered until it reaches a custard like texture. It is then poured into bowls and sometimes topped with prunes or a sprinkle of cinnamon.
The result is a rich, glossy pudding that is lightly sweet, spiced, and fruity. Unlike many Western puddings, it is dairy free and relies entirely on corn and fruit for its flavour and texture. It is both vibrant and nourishing.
Ingredients and Taste
Purple corn is the heart of this dish. Native to the Andes, it gives the pudding its bold colour and subtle earthiness. The corn is boiled with pineapple, quince, dried prunes, cinnamon sticks, and whole cloves to extract maximum flavour.
The liquid is strained and sweetened with sugar, then thickened with starch to give it its signature smooth body. Depending on the household, some might add apple or dried apricots, making each version slightly different.
The flavour is layered. First comes the warm spice of cinnamon and clove, followed by the tangy sweet notes of stewed fruit. The purple corn brings a gentle earthiness that ties everything together. It is not overly sweet, but deeply satisfying.
A Taste of History
Mazamorra Morada has its roots in pre-Columbian Peru, where purple corn was cultivated for both its colour and nutritional value. The Incas used it in drinks and ceremonial foods, appreciating its richness and natural sweetness.
The dessert as it exists today was shaped during the colonial period, when ingredients like sugar and dried fruits became more widely available. Over time, the dish evolved, blending native and introduced elements into something uniquely Peruvian.
It became particularly popular in Lima and the coastal regions, where it is often paired with arroz con leche for a dessert duo known as combinado. This pairing is as common in family kitchens as it is in local markets.
Today, Mazamorra Morada continues to be a beloved part of Peruvian identity. It represents more than tradition. It reflects the way Peruvians blend ingredients, cultures, and memories into food that is layered with meaning and made to be shared.
How to Make Mazamorra Morada (Peruvian Purple Corn Pudding)
Mazamorra Morada is a beloved Peruvian dessert made from purple corn, dried fruits, and warming spices, simmered into a glossy, spiced pudding. Its deep colour and silky texture reflect Andean heritage. For best results, use dried Peruvian purple corn and let the flavours steep slowly. See the recipe card at the bottom for printable directions
Ingredients
For the purple corn base
- 250g dried purple corn (maíz morado)
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- 1 litre water
- Peel of 1 medium pineapple
- Peel of 1 small quince (optional)
For the pudding
- 150g caster sugar (adjust to taste)
- 50g dried prunes, chopped
- 50g dried apricots, chopped
- 50g raisins
- 100g sweet potato flour or potato starch
- 200ml cold water (for dissolving starch)
- Juice of 1 lime
- Ground cinnamon (for garnish)
Cooking Instructions
Step 1: Make the purple corn infusion
To begin, place purple corn, pineapple and quince peel, cinnamon, cloves, and star anise in a large pot with 1 litre of water. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain and discard solids. Move to fruit preparation.
Step 2: Prepare the dried fruits
While the corn simmers, chop the prunes and apricots into small pieces. Keep raisins whole. Rinse all dried fruits briefly in warm water to refresh. Set aside and continue with strained liquid.
Step 3: Return liquid to pot
Pour the strained purple corn liquid back into a clean saucepan. Add the prepared dried fruits and simmer over medium heat for 10 minutes, allowing the fruit to plump and infuse. Transition to thickening.
Step 4: Dissolve the starch
In a bowl, dissolve sweet potato flour in 200ml cold water. Stir until smooth with no lumps. Do not use warm water, as it will cause premature thickening. Prepare to add to pot.
Step 5: Thicken the pudding
Slowly pour the starch mixture into the simmering corn base while stirring continuously. Keep stirring until the pudding thickens to a glossy, gel-like consistency. Lower the heat to avoid clumping. Add sugar next.
Step 6: Add sugar and lime juice
Stir in the sugar and lime juice. Mix thoroughly until sugar dissolves and the flavour brightens. Taste and adjust sweetness if needed. Continue stirring over low heat for 5 more minutes. Prepare for cooling.
Step 7: Cool slightly before serving
Remove the pot from heat and allow the pudding to cool for 10–15 minutes before serving. It will continue to thicken as it rests. Garnish comes next.
Final step: Serve with cinnamon
Ladle Mazamorra Morada into serving bowls. Sprinkle lightly with ground cinnamon. It can be enjoyed warm or chilled. For a traditional touch, serve with arroz con leche (rice pudding) on the side.
Variations and substitutions
- Substitute sweet potato flour with cornstarch or arrowroot flour if needed.
- Add chopped apple or quince flesh for extra texture and tartness.
- Use panela or chancaca (raw cane sugar) instead of caster sugar for a deeper flavour.
Cooking Tips for Perfect Mazamorra Morada
- Use dried purple corn, not pre-packaged juices, for full bodied flavour and authentic colour.
- Stir constantly when adding starch to avoid lumps and ensure smooth texture.
- Simmer the corn base gently to extract the natural pigments and spices without bitterness.
- Always dissolve starch in cold water before mixing into hot liquids to prevent curdling.
Peruvian Mazamorra Morada (Purple Corn Pudding)
Ingredients
For the purple corn base
- 250 g dried purple corn maíz morado
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- 1 litre water
- Peel of 1 medium pineapple
- Peel of 1 small quince optional
For the pudding
- 150 g caster sugar adjust to taste
- 50 g dried prunes chopped
- 50 g dried apricots chopped
- 50 g raisins
- 100 g sweet potato flour or potato starch
- 200 ml cold water for dissolving starch
- Juice of 1 lime
- Ground cinnamon for garnish
Instructions
- To begin, place purple corn, pineapple and quince peel, cinnamon, cloves, and star anise in a large pot with 1 litre of water. Bring to a boil, then reduce heat and simmer for 45 minutes. Strain and discard solids. Move to fruit preparation.
- While the corn simmers, chop the prunes and apricots into small pieces. Keep raisins whole. Rinse all dried fruits briefly in warm water to refresh. Set aside and continue with strained liquid.
- Pour the strained purple corn liquid back into a clean saucepan. Add the prepared dried fruits and simmer over medium heat for 10 minutes, allowing the fruit to plump and infuse. Transition to thickening.
- In a bowl, dissolve sweet potato flour in 200ml cold water. Stir until smooth with no lumps. Do not use warm water, as it will cause premature thickening. Prepare to add to pot.
- Slowly pour the starch mixture into the simmering corn base while stirring continuously. Keep stirring until the pudding thickens to a glossy, gel-like consistency. Lower the heat to avoid clumping. Add sugar next.
- Stir in the sugar and lime juice. Mix thoroughly until sugar dissolves and the flavour brightens. Taste and adjust sweetness if needed. Continue stirring over low heat for 5 more minutes. Prepare for cooling.
- Remove the pot from heat and allow the pudding to cool for 10–15 minutes before serving. It will continue to thicken as it rests. Garnish comes next.
- Ladle Mazamorra Morada into serving bowls. Sprinkle lightly with ground cinnamon. It can be enjoyed warm or chilled. For a traditional touch, serve with arroz con leche (rice pudding) on the side.
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