A thick, creamy pumpkin pudding sweetened with chancaca and warm spices. Cinnamon and cloves perfume the pot as it simmers, giving that home-style aroma. Rustic texture, deep orange color, finished with evaporated milk for a silky dairy note. Serve it warm and it disappears fast.
Peel the pumpkin squash, remove the seeds, and cut it into medium cubes. Restaurant-perfect cuts are not needed, just even pieces so they cook at the same pace.
Place the pumpkin squash in a pot with most of the water, the chancaca, cinnamon stick, cloves, and salt. Cook covered over medium heat for 20 minutes, until the squash is very tender.
Remove the cinnamon stick
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Dissolve the wheat flour with the remaining water in a small bowl, whisking until no lumps remain. Pour it into the pot in a thin stream, stirring constantly.
Cook the mazamorra for 8 minutes, stirring often, until it thickens and the spoon briefly exposes the bottom of the pot. If it splatters, lower the heat a little; sweet pots can fight back too.
Add the evaporated milk little by little and cook for 4 minutes more, until the mazamorra looks glossy, creamy, and deep orange.
Turn off the heat, add the vanilla essence, and let it rest for 5 minutes. Serve warm or at room temperature, once the texture has settled and the aroma is still alive.
