MAZAMORRA MORADA

INGREDIENTS

  • 300 gr purple corn

  • 1 lt filtered water 

  • Pineapple peel 

  • Cinnamon stick

  • Cloves 

  • ½ cup pineapple (chopped in cubes) 

  • 150 gr dried prunes (wash and no seeds) 

  • ½ cup brown sugar 

  • 90 gr sweet potato flour 

  • 1 cup filtered water 

PREPARATION

First, in a pot, add 300 gr purple corn, 1 liter filtered water, pineapple peel, cinnamon sticks and cloves. Cook for approximately 30 minutes. Turn off the stove until it is well dyed. Strain and remove all the peels and corn.

Now, place the liquid in the clean pot and turn on the stove. Add the essence of purple corn, add ½ cup pineapple chopped into small cubes, 150 gr dried prunes, wash and seedless, let it boil for 5 minutes, add ½ cup brown sugar, miz very well. On the other hand, in a bowl, mix 90 gr of sweet potato flour and 1 cup filtered water, add to the pot and mix constantly. Once it’s boiling, leave it there for 2 minutes more,  and it’s ready. You can serve!!

Enjoy!

PREP TIME: 45 min

TIPS

  • Cook on high heat until the liquid gets very purple.

  • It’s better to mix the sweet potato flour and water very well before adding it to the pot.

  • Mix constantly the sweet potato flour and water mix, when you cook on the stove.

  • This dessert is better to consume immediately and with powdered cinnamon.