Mazamorra is a traditional Latin American dessert that has been enjoyed for centuries. It is a sweet dish with corn, milk, sugar, and cinnamon. The desert has a long and fascinating history shaped by the diverse cultures that have contributed to its development.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Locro (White Hominy Corn): This is a type of corn native to Paraguay and is the primary ingredient in Kaguyjy Paraguaya.
- Milk: Milk gives the dessert a creamy and smooth consistency. It can be whole, skim, or any other type of milk.
- Water: Water is added to the mixture to thin it out and make it more pourable.
- Sugar: Sugar is added to sweeten the dish. It can be white sugar, brown sugar, or any other type of sweetener.
- Cinnamon: Cinnamon is added to give the dish a warm and comforting flavor.
How to Make Mazamorra
Note: The full instructions are provided in the recipe card below.
Soak the white hominy corn in cold water overnight. The next day drain and rinse the white corn, then place it in a large heavyweight saucepan. Add water, baking soda, and a cinnamon stick.
Bring to a boil. Reduce to medium heat and simmer uncovered, constantly stirring, until corn is soft. *( If liquid evaporates rapidly, add boiling water). When the corn is half cooked, pour in half of the milk, and continue cooking the corn until tender.
*(Stir continuously to avoid solids sticking to the bottom and burning). Remove from heat, stir the vanilla extract, and add the remaining milk. Let it cool, transfer it to a sealed container, then store it in the refrigerator.
FAQ
My Mazamorra turned out too thick. What did I do wrong?
If your Mazamorra is too thick, it may have cooked for too long, or you may have used too little milk. To thin it out, you can add more milk until you reach your desired consistency.
Can I make Mazamorra with canned hominy instead of white hominy corn?
Yes, you can use canned hominy as a substitute for white hominy corn. Canned hominy is already cooked and softened, so it will require less cooking time. Simply rinse and drain the canned hominy before using it in the recipe.
My Mazamorra has a grainy texture. How can I make it smoother?
To achieve a smoother Mazamorra, make sure to stir it constantly while cooking to prevent any solids from sticking to the bottom of the pan and burning.
Additionally, you can blend the mixture with a hand blender or food processor after cooking to achieve a smoother consistency.
Can I use ground cinnamon instead of a cinnamon stick?
Yes, you can use ground cinnamon as a substitute for a cinnamon stick. However, ground cinnamon may disperse more evenly throughout the mixture, so you may need to adjust the amount to your taste.
My Mazamorra tastes too sweet. How can I reduce the sweetness?
If your Mazamorra is too sweet, you can reduce the amount of sugar used in the recipe or omit the sugar altogether if you prefer a less sweet dessert. Adjust the sweetness to your taste preferences.
Can I make Mazamorra with non-dairy milk for a vegan version?
Yes, you can use non-dairy milk, such as almond milk, soy milk, or coconut milk, to make a vegan version of Mazamorra. Just be aware that the choice of non-dairy milk may influence the flavor and texture of the dessert.
Can I add other flavorings to Mazamorra?
Yes, you can experiment with additional flavorings such as vanilla extract, nutmeg, or even a splash of rum or brandy for a different flavor profile. Adjust the flavorings to your taste preferences.
Can I serve Mazamorra warm instead of chilled?
While Mazamorra is traditionally served chilled, you can serve it warm or at room temperature if you prefer. Keep in mind that the consistency may vary depending on the temperature at which it is served.
Related Recipes:
Recipe
Easy Mazamorra
Ingredients
- 125 g Goya of white hominy corn also known as Locro or Maiz Trillado Blanco/Morocho Partido
- 500 ml water
- 500 ml whole milk , more if needed
- 1 teaspoon baking soda
- 1 Cinnamon stick
- ¼ cup granulated sugar , adjust the amount of sugar according to individual preferences
- 1 teaspoon pure vanilla extract
Instructions
- Soak the white corn in cold water overnight. The next day drains and rinses the white corn, then places it in a large heavyweight saucepan. Add water, baking soda, and cinnamon stick. Bring to a boil. Reduce to medium heat and simmer uncovered, stirring constantly, until corn is soft. *( If liquid evaporates rapidly, add boiling water).
- When the corn is half cook, pour in half of the milk, continue cooking the corn until tender. *(Stir it continuously to avoid solids sticking to the bottom and burning). Remove from heat and stir in the vanilla extract and add the remaining milk. Let it cool, transfer it to a sealed container, then store it in the refrigerator.
- Enjoy our Mazamorra!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.