Mazamorra Morada Recipe

Mazamorra Morada Recipe. Next, take the liquid and pour it back over the purple corn. Mix of flour and water to thicken it (about 4 to 5 tbsp.

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Add the remaining 4 cups chicha morada and toss in the pineapple, apples, and sugar, stirring, and then letting this come to another simmer, cooking for an additional 10 minutes. The flavor is similar to the drink chicha morada, but you’ll find it to be more intense and full of fruit bites. Strain the purple corn stewed liquid into a large pan.

Strain The Liquid Into An Open Container And Let Cool.

Champagne mangos with raspberry coulis and cardamom shortbread. Turn the heat to medium and cook partially covered for 1 hour or until reduced to 6 cups. Then, add in the apples, pineapple, cinnamon, sugar,.

Put The Pot Over High Heat On The Stove;

Add the milk and serve warm. Simmer over low heat for about 45 minutes, until the purple corn kernels open. Add the pineapple rind to the pot.

Cook For About 40 Minutes Over Medium Heat.

Add more water if needed to equal 2 cups. 2 cups of the chicha morada brew. Bring to a boil, turn the heat to medium and cook for 20 minutes to soften the fruits.

Serve With Cinnamon Powder On Top.

Place the ears, plus any stray grains that may have fallen off, in a large pot together with the water, cinnamon, and cloves. Turn off the heat, and add the lime juice. Strain and discard the solids.

Bring The 12 Cups Of Water To A Boil In A Large Pot.

Place all ingredients in a pot over high heat. Apple cobbler with dropped cheddar biscuit topping. The traditional is a purple corn pudding with fresh and dried fruits like quince, prunes, peaches, apples and pineapple.