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Mazamorra: A Traditional Chiloe Island Dessert

MazamorraMazamorra is different in many countries. The general idea is a sweet porridge/pudding like treat with great flavors throughout. Mazamorra is purple in Peru, made with crushed almonds in Spain and is a simply spiced corn porridge in Costa Rica. All versions are delicious and bring their own signature tastes but let’s talk about the traditional Chiloe version. On Chiloe Island, the recipe for mazamorra includes strong cider or apple juice (if you don’t want to include an alcoholic beverage) and potato starch as well as sugar and spices for added flavor, which are optional. The result is a thick pudding like dessert with a smooth texture. That is why potato starch is a wise selection for this dessert. It thickens, creates a texture that lasts and has a neutral taste giving the cider or juice its chance to shine.

Ingredients

Serves 4

  • 4 cups strong cider or apple juice
  • 4 tablespoons potato starch
  • Brown or granulated sugar, optional
  • Cinnamon, optional
  • Nutmeg, optional
  • Honey, optional
  • Maple syrup, optional

Directions

  1. Pour the cider or apple juice in a medium saucepan and sprinkle in the potato starch. Stir the starch into the liquid before turning on the flame so the starch dissolves.
  2. Turn the heat to medium and continually stir with a large spoon until you achieve a smooth, thick consistency.
  3. Stir in the sugar and spices to taste if you wish. You want the sugar to melt into the mazamorra to avoid a grainy texture.
  4. Remove from the heat and leave to cool for a few minutes or chill in the fridge.
  5. Spoon into bowls. You can finish with honey or maple syrup if desired.
  6. Eat and enjoy!

This dessert is delicious! Feel free to serve it warm or cold. Warm mazamorra is very comforting, especially with the addition of spices while cold temps seem to enhance the apple notes. Those who wish to make a fruit topping can use any fruit they like but apples and mazamorra is an exceptional pairing since it complements the cider/apple juice.  All you have to do is dice a few apples, add them to a saucepan with brown sugar, cinnamon and let them cook over medium-low to medium heat until tender and a sweet syrup forms. Once the fruit topping is done, just spoon it over each serving. This is a quick and easy way to spruce up the recipe and add some bite.

The post Mazamorra: A Traditional Chiloe Island Dessert appeared first on Bakenet.



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