"Mazamorra Morada"
Purple corn Porridge
Servings 12 people
Ingredients
- 1.5 lt "Purple Corn Juice"
- 1 cup Potato Starch
- 1 cup Sweet potato starch optional
- 2.5 cups diced Pineapple
- 2.5 cups dried Prunes
- 2 cups dried apricots
- 1 cup White Sugar (to taste)
- 1 tsp Sea Salt
- 1 Lime Juiced
- Ceylon Cinnamon Powder
Instructions
Purple Corn "Juice"
- 1 lb of "Maiz Morado", 3 lt of water, 5 Sticks of Ceylon Cinnamon, 5 Cloves, 3 Star Anise, Zest(grated) and juice of 3 oranges, 1 pineapple (whole in chunks), 5 apples diced. Bring to a boil then simmer for 1 hour, strain and reserve.
Mazamorra
- Add the purple corn juice, dilute starches in some water add into the juice, add sugar, salt and bring to a boil.
- Add prunes, pineapple, and dried apricots, simmer let it cook for 2 minutes, turn off the stove and let it cool. Serve with cinnamon powder on top.
Notes
- "The Purple corn juice" is the same recipe for a Chicha Morada
- You can eat it hot or cold, this dessert it is kind of a porridge
- It will get thick when it gets cold and you could use cornstarch instead of potato starch but the texture will be completly different
- Ceylon Cinnamon is also know as "Mexican cinnamon"
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