Mazamorra is a traditional Peruvian dessert which can be served at any time of the day, but it is commonly consumed in the morning along with coffee and breads such as Pan de yuca (cassava bread). This Peruvian pudding recipe tastes great, and it’s easy to make since there are no complicated ingredients or steps involved.
What is Mazamorra?
Mazamorra is a popular and traditional dessert in Peru, Mexico and Latin America as a whole. It's made of crushed maize and dusted with piloncillo, a type of unrefined sugar. It was created by the Aztecs, but it has remained popular over the years.
A popular saying in Mexico is "el que no come mazamorra, no is mexicano," which roughly translates to "he who does not eat mazamorra is not truly Mexican."
Mazamorra is currently more commonly a corn-based beverage, with various presentations in various parts of the country. For many Colombian speakers, it's simply exceptionally well-cooked peeled corn, also known as peto. Mazamorra's texture and appearance varies by region, although it typically has a white or yellow appearance depending on the maize used, and its texture is soft and mushy.
In Antioquia, it's usually eaten with panela and is a popular side dish with dishes like bandeja paisa. Maize grains are crushed with a mortar and pestle, then soaked in water with soda lye (although the original reagent used is fern ash, which includes a high potassium carbonate content), and simmered until mushy.
Mazamorra is a traditional Peruvian meal. It's a native cuisine made of corn, water, sugar, and vanilla. Mazamorra with milk is one of the country's most popular variants. In this recipe, milk is added to the previous ingredients. Mazamorra is made from the same boiled corn as locro.
Recipe: Mazamorra Recipe
Cuisine: Latin American
Author: LHH Food
Average rating: 4.9 of 5.0 from 94 reviews
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About: Mazamorra recipe guide. Learn how to make your authentic food, mazamorra.
- 8 oz white hominy corn
- Water (to rinse, soak and cook the hominy)
- Grated panela (hardened sugar cane) to taste
- Guava paste to taste
- Place the hominy in a big mixing basin, removing any dirt or damaged maize kernels. After rinsing the hominy with water, drain it.
- Fill it halfway with water and set it aside to soak overnight at room temperature.
- The next day, drain the hominy and place it in a boiling pot. The amount of corn to be cooked determines the size of the pot.
- Fill the pot halfway with water, leaving about 1 inch of space between the hominy and the edge of the pot (2,5 cm).
- Cover the saucepan and bring the water to a boil over high heat.
- Reduce to medium low heat and cook for 2 hours, or until the hominy is soft.
- Check the water level every 20 minutes and add more if you believe it's necessary.
- Pour the hominy into a bowl and cover with milk, grated panela, and guava paste when it's done.
Learn how to make mazamorra. This is a video on how to prepare fantastic mazamorra.
Mazamorra is a traditional pudding originally from Peru, and it has recently made its way to Latin America thanks to Peruvian immigrants who have shared their recipe with the locals. This rich and delicious dessert can be made with either rice or corn, though the corn version has a slightly different taste and texture than the rice one. Both are equally amazing, however, so don’t worry about choosing which one you like more; just try them both and pick your favorite! Above here’s how to make mazamorra (Mazamorra recipe) at home.