How to make it
7 steps. Take it one step at a time.
Combine the dried purple corn, water, pineapple peel, pineapple core
In a large pot, combine the dried purple corn, water, pineapple peel, pineapple core, cinnamon sticks, and cloves. Bring to a boil.
Simmer the mixture
Simmer the mixture over medium-low heat for approximately 45 minutes until the water has turned a deep, dark purple and the corn kernels have begun to soften.
45 minStrain the liquid
Strain the liquid into a clean pot and discard the solids (corn, peels, and whole spices).
Add the sugar, prunes, and diced apple
Add the sugar, prunes, and diced apple to the purple liquid. Bring to a gentle simmer for another 10-15 minutes until the fruit is tender.
15 minDissolve the sweet potato starch
Dissolve the sweet potato starch in a small amount of cold water or some reserved cold corn liquid. While whisking the simmering pot constantly, slowly pour in the starch mixture.
Continue to cook
Continue to cook for 2-3 minutes until the pudding is thick, clear, and translucent. Remove from heat and stir in the lemon juice.
3 minPour into individual bowls
Pour into individual bowls. Sprinkle with ground cinnamon and serve warm or at room temperature.
A little kitchen wisdom
Traditionally served warm, often paired with Arroz con Leche (rice pudding) to create a dish known as 'Clásico'. For the best results, use authentic sweet potato starch (harina de camote) rather than cornstarch, as it provides the characteristic translucent, jelly-like texture.
