A pudding-like Peruvian dessert made with Peruvian chicha morada and thickened with sweet potato starch with a lush fruity flavor and warm spices!
Prep time: PT5M
Cook time: PT20M
Total time: PT70M
5 stars (1 reviews)
mazamorra morada, Peruvian dessert recipes, Peruvian desserts, purple corn pudding
- Add all ingredients except sweetener to pot or Instant Pot. Cook 25 minutes under pressure with a 10 minute pressure release or 50-60 minutes on the stove at a low boil.
- Strain, pressing solids to get every drop!
- Don't sweeten until you use in a recipe!
- Sweeten 4 cups of chicha morada to taste. We don't like it real sweet, and about 1/2 cup sweetener is plenty for us. You may want to taste again after adding the lime juice.
- Add 3 3/4 cup (reserve 1/4 cup) chicha morada to a sauce pan with the chopped dried fruits. Bring to a boil, then reduce to a simmer. Cook 20 minutes to soften the fruits.
- Whisk the reserved 1/4 cup chicha morada with the harina de camote. When smooth, whisk into the pudding. Bring back to a boil.
- Cook 5 minutes at a low boil, stirring constantly until thickened.
- Remove from the heat. Whisk in the lime juice.
- Taste for sweetening and adjust if desired.
- Dust with ground cinnamon and garnish with thin-sliced fresh fruit as desired. Enjoy!