The Arroz Zambito is a dessert popular in Peru, sweetened with chancaca, and flavored with tiny coconuts, raisins, and aniseed. With this recipe you will see how a few changes to the traditional rice pudding can create a completely different dessert.
The Peruvian Bread Pudding or Budin de pan is a dessert popular in Peru. Bread is one of the easiest to recycle, and turning stale bread into bread pudding has always been a wonderful way to give new life to an otherwise useless piece of food. This is probably why this dessert became so popular in many countries around the world.
Picarones is a Peruvian dessert that originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Picarones were created during the colonial period to replace Buñuelos as buñuelos were too expensive to make.
Mazamorra Morada is a dessert typical of Peru. A variety of purple corn “maíz morado” grows in Peru that colors and adds a particular flavour to the water in which it is boiled. When that water is cooled and chopped fruit, lemon and sugar is added, and the mixture is served as a beverage, its name is “chicha morada”. Following the recipe below produces a typical sweet known as “mazamorra morada”.
Arroz con Leche or Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as lugar. Every mom and cook has its own recipe for Arroz con Leche in Peru with at least one “secret” ingredient.