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

Posted in: Postres