Mazamorra Morada

The purple pudding is a dessert typical of Peru's cuisine made ​​from purple cornstarch concentrate. This dessert is prepared specially for the month of October,which marks the month of the Lord of Miracles.

Purple porridge consumption is widespread, existing outlets on the street that selllots of these and other traditional desserts of Peruvian cuisine, such as rice pudding, rice Zambito, pumpkin porridge and shampoos.

Ingredients

Cook the corn kernels with purple cobs in water with cinnamon, clove, pineapplehusks, quince and apple, until the purple corn kernels are open, about thirty minutes.

Strain, add the sugar, dried fruit, pineapple and return to low heat to cook for thirtyminutes. Add the sweet potato flour dissolved in cold water, pineapple and stir for15 minutes. Finally add the lemon juice and cook five minutes stirring constantly. Serve cold, sprinkle cinnamon.

Tip

If you mix the rice with milk porridge dwelling will have a delicious dessert that Peruvians call the classic

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Arroz con leche

Why in Peru things are more rich and sweet?, It will be because we put the heart of everything we do so with love I bring a dessert recipe rich and delicious, the rice pudding.

Ingredients:

• 1 cup rice
• 5 cups water
• 1 cinnamon stick
• 1 can condensed milk
• 1 can evaporated milk
• 1 tsp butter
• 1 tsp vanilla
• 2 tbsp sugar
• ½ cup raisins
• ground cinnamon

Cook the rice bowl with 5 cups water and cinnamon stick to normal fire, oncecooked rice 2 incorporate the milk stirring the mixture well, add also the butter andremaining ingredients, then reduce heat and let for 20 minutes, stirring all times toprevent sticking, once ready to empty your large serving bowl and serve TeresaIzquierdo sprinkling ground cinnamon.

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