Traditional mazamorra is a dessert that shares similarities with baked milk, rice pudding, and milk semolina. It is an ancestral version, its artisanal and labor-intensive nature makes it highly valued and a cherished tradition in Chilean cuisine.
This dessert has lasted through generations in Chilean cuisine.
Tasting a Chilean mazamorra is like savoring a piece of history and gastronomic tradition of Chile.
Traditional Chilean Mazamorra
Ingredients
1 kilogram of Whole wheat
3 Cloves
1 Cinnamon stick
2 liters of Milk
½ cup of Sugar
1 teaspoon of Vanilla
Preparation
Step 1 : Place the wheat in a cloth bag or muslin and soak it in running water from a stream or spring, for the necessary time until it swells (at least 24 hours)
Step 2 : Once hydrated, spread the grains on a clean surface, a tray, or a low basket, and let dry in the sun, on a table
Step 3 : When dry, grind them in a mill or stone grinder to obtain a coarse flour rich in starch
Step 4 : In a pot, boil the milk with the cloves, vanilla, and cinnamon
Step 5 : Add the ground wheat and sugar and cook on low heat, stirring constantly with a wooden spoon, until it thickens (about 1 hour)
Step 6 : The mixture should turn out creamy and homogeneous
Step 7 : Serve in individual cups, warm or cold, sprinkled with ground cinnamon
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