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Senin, 05 Oktober 2015


This week in Jakarta feel like Midlle East I think! So humidity with high tempertues. That unattractive experience inspired me to make my favorite cooling-off-drink Chicha Morada. I found the recipe from Tastemade, they have channel call Thirsty For. Its all about drink all over the world.
So what is Chicha Morada, base of Wikipedia Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Mesoamerica, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar. Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavor.

This drink is made from corn! Beautiful Peruvian purple corn that’s been dried. You can find it at most supermarket in Jakarta, I buy It from Total Buah, it should run you about idr 12.000

Look how pretty the purple corn is!

Use premium pineapple, coz we use the skin of pineapple.

How to make it, its so simple its just tossed the corn into a pot with water, cinnamon sticks, whole cloves and the peel from a pineapple (yup you don’t waste anything plus it gives you pineapple flavor) It simmers for 45 minutes and when it’s done your house will smell spicy and fruity and your chicha will be a beautiful, dark purple hue.

Then it’s time to add the fresh lime juice and sugar. Below it says 1 cup of sugar. This wasn’t super sweet, so feel free to taste it after the 1 cup of sugar and add more if you like! Top each drink with a small handful of diced pineapple and apple


  • 1 lb dried purple corn kernels
  • 12 cups of water
  • 3 cinnamon sticks
  • 1 tablespoon of whole cloves
  • 1 whole pineapple, diced (peel reserved)
  • 1/2 cup white sugar (you can add another ½ cup if preferred)
  • 1/2 cup lime juice
  • 1 green apple, peeled and diced

In a large pot, add the purple corn, water, cinnamon sticks, cloves and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
Remove the liquid from the heat and pour in the sugar and fresh lime juice.
Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple peel. Refrigerate for about 3 hours or until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass.


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