The second recipe to use the chicha morada base, is a mazamorra morada or purple corn pudding. The pudding is similar in flavor to the chicha morada drink, but with some dried prunes, a creamy consistency, and a sprinkle of cinnamon, there is no mistake that this is a dessert. And as you know, desserts are like medicine to me.
- 4 cups chicha morada elixir
- 3/4 cup sweet potato flour
- 3/4 cup water
- 8 dried and pitted prunes
- 4 limes
- 1 cup sugar
- cinnamon for garnish
In addition to the ingredients above, you’ll need a nonreactive saucepan or pot to make the pudding, and a bowl to let it cool.
- Pour 4 cups of the chicha morada base into a saucepan with the prunes and sugar.
- Bring to a boil, stir to dissolve the sugar, and reduce to a simmer.
- In a small bowl, sift 3/4 cup sweet potato flour, add 3/4 cup water, and whisk until a smooth paste is formed.
- Add the sweet potato paste to the saucepan, keep at a simmer, and stir continuously until the mixture thickens.
- Turn off heat, stir in the juice of 4 limes and pour into a bowl to let cool
- Serve in small cups or ramekins and sprinkle with cinnamon.
4 cups, or 8 servings, 4 oz. each.
Be careful with any splattering while the pudding is thickening, and consider wearing an apron to prevent any purple stains on your clothes. The pudding will continue to thicken as it cools.