Purple corn pudding is a traditional dessert from the delicious Peruvian cuisine, prepared with concentrated purple corn and cornstarch.
It is a traditional dessert from Peruvian cuisine made with concentrated purple corn and cornstarch.
Its origins date back to prehistoric times, when purple corn was considered a sacred food by the Incas, giving the pudding a high symbolic and cultural value.
We invite you to enjoy this exquisite recipe!
Before you begin, we recommend as an alternative the delicious recipe from Alfajores peruanos on a friendly site.
Purple Corn Pudding
Ingredients
1 kilogram of Purple corn
4 liters of Water
20 Cinnamon sticks
6 Cloves
Pineapple peels
2 Chopped quinces
2 Chopped apples
1 ½ cup of Sugar
1 cup of Cherries
1 cup of Guindas
1 cup of Huesillos
2 cups of Pineapple in cubes
7 tablespoons of Sweet potato flour
4 Lemons (juice)
Ground cinnamon
Preparation
Step 1 : The preparation of this delicious dish begins by cooking the shelled purple corn with its corns in water, adding the cinnamon, cloves, pineapple peels, quince, and apple.
Step 2 : It is recommended to cook until the purple corn kernels are opened, which usually takes about thirty minutes.
Step 3 : Once this time has passed, it is important to strain the mixture and add the sugar, dried fruit, and pineapple, then cook over low heat for another thirty minutes.
Step 4 : Next, incorporate the previously dissolved sweet potato flour in cold pineapple water, stirring the mixture for about fifteen minutes.
Step 5 : Finally, to give a fresh and tangy touch to the dish, add lemon juice and cook for five more minutes, stirring constantly.
Step 6 : Once ready, it can be served cold or hot, and a little ground cinnamon can be sprinkled on top to enhance the flavors.
Step 7 : Enjoy this exquisite recipe full of flavor and tradition!
If you liked this recipe, you’ll surely love the dishes at Torta tres leches peruana or from our recipe collections.
