Mazamorra Morada

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This purple dessert is made with the same water used for chicha morada, with the addition of dried fruits, sweet potato starch, and extra sugar. You want it to be slightly thick but still runny. If you add more thickener than needed, the texture will resemble gelatin, which is not what we are looking for.