Peruvian & World Recipes

Mazamorra de Cochino

Mazamorra de Cochino
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Mazamorra de Cochino

Course: DessertsCuisine: Peruvian

Mazamorra de Cochino is a traditional Latin American dessert. Boil 3 cups water with anise, cloves, cinnamon, and Chancaca. Separately, mix flour with 2 1/4 cups water, then combine with the boiled mixture. Add evaporated milk, vanilla, brown sugar, butter, and optional raisins. Simmer until thickened for a delightful treat.

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Ingredients

  • 3 cups water separated

  • 2 1/4 cups water separated

  • 1 tsp anis seeds

  • 10 cloves

  • 2 cinnamon sticks

  • 1 lb. Chancaca, Piloncillo, or Panela (unrefined whole cane sugar)

  • 1 cup flour

  • 1 can evaporated milk

  • 2 tsp Vanilla

  • 4 Tbsp brown sugar (according to taste)

  • 2 Tbsp butter

  • 1/2 Raisins (optional)

Directions

  • In a heavy bottom pot over high heat place three cups of water, cinnamon, clove, anis seeds, chancaca, and bring to a boil for 15 minutes. Lower the temperature.
  • Dissolve flour with two and a quarter cups of water, and temper the flour with the chancaca liquid.
  • With the help of a sifter pour it over the chancanca liquid moving constantly for about 20 minutes. If using raisins, this is the time to incorporate them.
  • Add evaporated milk combine.
  • Add butter and vanilla and combine.
  • Serve and garnish with ground cinnamon, coconut flakes, or raisins.

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