This is a Quick Colombian Mazamorra recipe, if you prefer the traditional recipe to make it from scratch you can find it here.
What is Mazamorra?
It is a popular dish in Latin America and like many traditional dishes there are different variations depending on the country, region and family.
Colombian Mazamorra is a traditional dish from the Andean zone of the country is known as a drink, but to me it is more like a dessert and the "claro", the cooking liquid from the mazamorra, is what my grandmother called "sobremesa", or the drink after the meal. It is typically accompanied with panela or guava paste.
The traditional way to make mazamorra is by cooking dried corn for hours until it is very soft. That version takes a while to be ready, so I decided to try this quick recipe using canned hominy for those days when you don't have enough time to make it.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Hominy: You need canned white hominy to make this recipe.
Water: To cook the hominy.
Milk: You can use whole or skim milk to served it.
Guava paste or panela to serve your mazamorra.
How to Make Quick Mazamorra?
- In a large pot place the hominy and add the water. Cook for about 20 minutes over medium heat.
- Add the milk and serve warm or cold with panela on the side.
Some Colombian Drinks to Try
Champús (Lulo, Pineapple, and Corn Drink)
Colada de Piña (Pineapple and Corn Drink)
Quick Colombian Mazamorra Recipe
Ingredients
- 29 oz canned Hominy
- 6 cups of water
- 5 cups of milk
- Panela or guava paste for serving
Instructions
- In a large pot place the hominy and add the water. Cook for about 20 minutes over medium heat.
- Add the milk and serve warm or cold with panela on the side.
norma
I forgot all about this. We use to have this when we were litle in Venezuela.
Joanne
this looks almost like a kind of rice pudding or bubble tea! Which means that I would absolutely love it. I'm definitely going to have to try it!
grace
a new use for hominy--huzzah! this is really interesting, erica--thanks!
Greg Yohn
Hola!
I thought it has pineapple in it also! Well, it has it in Cali, if my memory is correct!
My wife added ...
mazamorra, lulo, piña, clavo dulce, canela, it is masato
Yb
That recipe is not mazato is called “ champús” and is very popular in Cali with beef empanadas .
Greg Yohn
Hola!
I thought it has pineapple in it also! Well, it has it in Cali, if my memory is correct!
Erica
Greg- In Antioquia we don't add pineapple to mazamorra, but I don't know about Cali 🙂
Anonymous
You may be thinking of Champus. It is made with hominy, fruit (pineapple and lulo) and sugar. It is served cold.
Sandra G.
Erica thank you for this recipe, I have a can of hominy that I did not know what to do with, now I found the perfect thing for it!
Erica
Thank you guys for visiting my site and for taking the time to leave a comment 🙂
sanyukta gour(bayes)
wow..whta bful color..white and lovely drink...
thanks for ur commnets on my page...
first time here...u have a lovely space...just started blogging..and love to add u in my list..
ur comments/suggestions r highly appreciated..happy blogging...following u>>>>>>
sanyuktagour(bayes)
rebecca
cool drink always learn from you lol
Faith
I've never heard of this before...it's so interesting! I'd love to drink a cold glass of it today, since it's so hot outside!
Mari
I have heard about this before, but this is the first time I see it. Looks yummy. Thanks for sharing this traditional recipe.
Patty
Incredible! I have never heard of this dish, but it reminds me very much of some of the sweet bean drinks/liquids that I have tried in different parts of Asia. What amazes me is how many similar foods and drinks there are around the world! Even on opposite ends of the world! Thanks so much for sharing....
Rachana
This is a very new recipe to me...looks great 🙂
CARMEN
no me queda muy claro como se hace , se tritura lo de dentro del bote o como?no entiendo si me puede explicar gracias
Erica
Hola Carmen- Solo sacas el maiz del tarro lo pones en agua a cocinar por 40 minutos en fuego lento. Y ya se sirve con la leche. Es super facil. Este maiz ya esta cocinado entonces no tiene que cocinar por mucho tiempo. En Colombia lo hacen con maiz sin cocinar y se demora mas.
Juan
Se bota el agua del tarro o se cocina en ese líquido también?
Erica Dinho
Sin el agua del tarro.
Lori
I love learning about the drinks of other cultures. I was going to ask if it was hominy and then I see in the recipe that it is. I really enjoy hominy and it isn't used nearly enough around here. I actually had no idea you could get it dried until we lived in Brazil. Corn and hominy were used a lot where we lived, but I didn't have anything quite like this.
Belinda @zomppa
This looks wonderful!!
Anonymous
No queda como la de cali