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home > recipes > pudding > mazamorra morada
from US Peruvian Purple Corn Pudding 1 kg (2.2 lb) of purple maize 4 litres (16 cups) of water 1 stick cinnamon 6 cloves 2 cups of pineapple in pieces Pineapple peel 2 chopped quinces 2 chopped apples 1 1/2 cup of sugar 1 cup of morello cherries 1 cup of dried plums 7 tablespoons of sweet potato flour Juice of 3 limes Cinnamon, powdered Pineapple flavored water Remove the kernels from the purple maize, and cook them with the corn in water, together with the stick cinnamon, the cloves, the peel of the pineapple, the quinces and the apples. The kernels must get opened; it will take more or less 30 minutes. Strain. Add the sugar, the pineapple, the morello cherries and the dried plums, and put it on a low flame for another 30 minutes. Add the sweet potato flour dissolved in cold pineapple flavored water and stir for 15 minutes. At the end, pour the lime juice and cook another 5 minutes, stirring constantly. Serve hot and sprinkle powdered cinnamon.

Mazamorra Morada


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(posted July 28, 2010)

from US

Peruvian Purple
Corn Pudding

1 kg (2.2 lb) of purple
maize
4 litres (16 cups) of water
1 stick
cinnamon
6 cloves
2 cups of
pineapple in pieces

Pineapple peel
2 chopped quinces
2 chopped apples
1 1/2 cup of
sugar
1 cup of morello cherries
1 cup of dried plums
7 tablespoons of
sweet potato flour
Juice of 3 limes
Cinnamon, powdered
Pineapple flavored water

Remove the kernels from the purple
maize, and cook them with the corn in water, together with the stick cinnamon, the cloves, the peel of the pineapple, the quinces and the apples. The kernels
must get opened; it will take more or less 30 minutes.

Strain. Add the sugar, the pineapple, the morello cherries and the dried plums, and put it on a low flame for another 30 minutes. Add the
sweet potato flour dissolved in cold pineapple flavored water and stir for 15 minutes. At the end, pour the lime juice and cook another 5 minutes, stirring constantly.

Serve
hot and sprinkle powdered cinnamon.



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