The purple mazamorra is one of the most popular desserts in Peru. So much so, that today it is known in practically everyone. It is characterized by presenting a thick and soft texture at the same time, a sweet taste and an intense purple color. In recipes, we share the tradition of traditional purple mazamorra and explain how to add more fruits to intensify the taste of dessert. Keep reading to discover with us how to prepare purple mazamorra, what is the story of the purple mazamorra and what variants exist.
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Easy purple mazamorra ingredients: |
| ½ kilogram of purple corn ½ ounce of lemon juice 1 cud piña to serve: guindones passas (optional) canela powder |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, boiled, |
Easy purple mazamorra ingredients:
1. First, we prepare the purple chicha. To do this, we put in a pot the 6 liters of water and, when it boils, we add the purple corn, the cinnamon, the smell clove to the taste and the pineapple peel. Optionally, we can add some fruits, like a couple of apples. We will let it cook over low heat until the water is purple. This can take us around 45 minutes.
2. When the water has become intense purple color, we remove 3 liters to make the purple mazamorra and pour them into another pot to also put it on the fire. The rest can be left in the pot, adding a little more water, to make a concentrated chicha that we can drink.
3. Add the sugar to the pot and stir to dissolve. Now, it is possible to add pieces of fruit, such as quince, apple or pineapple. In this case, it will be necessary to wait for it to boil again to pour the lemon juice. If you do not add fruit, you can add the juice directly. Once incorporated, we let it boil for 8-10 minutes.
4. Apart, we dissolve Chuños flour in a little chicha. It can also be dissolved in water, but in this way there is the most concentrated purple mazamorra. Once dissolved, we add it to the pot little by little and while still moving.
Trick: Chuño flour can be replaced by potato starch or sweet potato flour.
5. We continue cooking until the purple mazamorra acquires the desired consistency. If we see that it is very liquid, we can always dissolve a little more chuño flour and add it to the pot. Just before serving, add the guindones and raisins.
6. We serve the purple mazamorra sprinkling cinnamon powder above. This dessert is perfect for winter, although in Peru it is common to eat it throughout the year accompanied by rice with milk, a mixture that is known as classic. Disconcens the Peruvian turned cream if you want to try another typical dessert of this country.
