Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook , I experiment with it a little bit to try to enhance the flavors but something really good about this recipe is that no matter what you do , you can not go wrong with it.

Some tools/Ingredients I used , will be at the bottom of the post

Mazamorra Cochina | Servings: 6

Ingredients :

• 125 gr of “Chancaca” / Panela
• 250 gr of Butternut squash, no seeds , peeled and diced
• 250 gr of Sweet potatoes, peeled and diced
• 1.5 cups of Evaporated milk
• 3 cloves
• Pinch of Salt
• 1 Ceylon cinnamon stick
• 1 tablespoon of potato starch
• Juice of one Orange
• 1 Cup of Water

In Peru we have access to “Macre” Squash , I been testing some of the squashes I could find around and butternut squash is a great replacement for Macre squash but if you are in Peru , go for the Macre hands down, also if you can not get potato starch , cornstarch will do the work.

Directions:

• In a pot add water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft.
• Dissolve the “panela” with some water , skip this step if you are using granulated “panela”
• Once your squash & sweet potatoes are cooked add them on a blender , remove cinnamon and cloves and blend with the milk and any remaining cooking juices.
• Transfer mix to a pot add the salt , starch , panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown) if you want to make it more sweet.

Stuffed used on the recipe