Mazamorra Morada (Purple Corn Pudding)
A glossy, deep purple pudding made from Peruvian purple corn simmered with pineapple, apple, cinnamon and cloves, thickened with sweet potato flour and studded with dried fruit.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the purple broth
In a large pot, combine the broken purple corn cobs, water, pineapple peel and core, apple quarters, cinnamon sticks and cloves. Bring to a boil over high heat, then lower to medium-low and simmer uncovered for about 45 minutes.
- 500 g purple corn cobs
- 2.5 litres water
- peel and core of 1 pineapple pineapple peel and core
- 2 apples, quartered
- 2 cinnamon sticks
- 6 cloves
✅ Done when: the liquid turns a deep, dark purple
Strain
Pour the broth through a strainer into a clean pot, pressing lightly to extract the liquid. Discard the corn, peels, apples and spices; you should have about 1.5 litres of purple liquid.
- all (about 1.5 litres after straining) purple broth from step 1
Add the fruit and sugar
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Thicken
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Finish
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Serve
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Make the purple broth
In a large pot, combine the broken purple corn cobs, water, pineapple peel and core, apple quarters, cinnamon sticks and cloves. Bring to a boil over high heat, then lower to medium-low and simmer uncovered for about 45 minutes.
- 500 g purple corn cobs
- 2.5 litres water
- peel and core of 1 pineapple pineapple peel and core
- 2 apples, quartered
- 2 cinnamon sticks
- 6 cloves
✅ Done when: the liquid turns a deep, dark purple
Strain
Pour the broth through a strainer into a clean pot, pressing lightly to extract the liquid. Discard the corn, peels, apples and spices; you should have about 1.5 litres of purple liquid.
- all (about 1.5 litres after straining) purple broth from step 1
Add the fruit and sugar
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Thicken
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Finish
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Serve
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The Story Behind the Dish
Purple corn has been grown in the Andes for thousands of years, used for drinks, dyes and offerings. In colonial Lima, cooks turned it into mazamorra, a thick fruit pudding sweetened with sugar and spiced with cinnamon and cloves.
It was sold on the streets by vendors called mazamorreras, and Lima itself was nicknamed 'la ciudad de los mazamorreros', the mazamorra city.
⭐ Why It's Famous
Its jewel-like colour and warm spices make it Peru's best-loved spoon dessert, especially in October.
💡 Fun Fact
Mazamorra morada and arroz con leche served together in one bowl is called 'clásico', after the classic football match between Lima's two biggest teams.
Lima
-12.05°S, -77.04°W
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