Quirky Foodster
  1. Back

Holidays & Special Occasions

Colada Morada con Guaguas de Pan

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
45 min plus 1 hr proving
Prep
45 min
Cook

Ingredients

  • For the colada morada:
  • 200g (1.5 cups) Purple/black corn flour (harina de maíz morado)
  • 2L (8 cups) Water, divided
  • 300g (10.5 oz) Blackberries
  • 200g (7 oz) Andean blueberries (mortiño) or blueberries
  • 1 Pineapple, peeled and chopped
  • 3 Cinnamon sticks
  • 6 Whole cloves
  • 200g (1 cup) Panela or brown sugar
  • 2 tbsp Cornstarch, dissolved in a little water
  • For the guaguas de pan:
  • 500g (4 cups) Flour
  • 100g (1/2 cup) Sugar
  • 10g (2 tsp) Instant yeast
  • 80g (1/3 cup) Butter, softened
  • 2 Eggs
  • 150ml (2/3 cup) Warm milk
  • 1 Egg, beaten, for glazing

Method

  1. For the colada, blend the blackberries, blueberries and pineapple with 500ml of water until smooth, then strain to remove seeds and skins.
  2. In a large pot, whisk the black corn flour into the remaining water until no lumps remain, then add cinnamon and cloves and bring to a simmer, stirring constantly.
  3. Add the fruit purée and panela, and simmer for 20-25 minutes, stirring frequently to prevent sticking, until thickened. Stir in the dissolved cornstarch for extra thickness if needed, and simmer 5 more minutes.
  4. For the guaguas, combine flour, sugar and yeast; rub in the butter, then mix in eggs and warm milk to form a soft dough. Knead for 8-10 minutes until smooth, then rest covered for 1 hour until doubled.
  5. Shape portions of dough into infant-like figures on a baking tray, brush with beaten egg, and bake at 180°C (350°F) for 18-20 minutes until golden. Serve the warm guaguas alongside cups of hot colada morada.

Introduction: Colada morada is a thick, spiced purple fruit drink made from black corn flour and Andean berries, traditionally served alongside guaguas de pan — sweet bread shaped like swaddled infants — during Día de los Difuntos (Day of the Dead) on November 2nd, honouring deceased loved ones.

Cultural Background: Colada morada is a thick, spiced purple fruit drink made from black corn flour and Andean berries, traditionally served alongside guaguas de pan — sweet bread shaped like swaddled infants — during Día de los Difuntos (Day of the Dead) on November 2nd, honouring deceased loved ones.

Tips: Stir the colada morada frequently while it thickens, as the corn flour can easily catch and burn on the bottom of the pot.

Variations: Some families decorate the guaguas de pan with coloured icing details for facial features; colada morada recipes vary widely in exact fruit combinations by region. Already vegetarian as written.

Storage: Refrigerate colada morada for up to 4 days; store guaguas de pan in an airtight container at room temperature for up to 3 days.

Reheating: Reheat colada morada gently on the stovetop, stirring well; warm guaguas briefly in the oven at 160°C (325°F) for 5 minutes.

Nutrition: Approx. 320 kcal, 6g protein, 8g fat, 58g carbohydrates per serving (drink and bread combined).

FAQs:

Q: What is mortiño?

A: Mortiño is a small Andean blueberry, native to Ecuador's highlands, traditionally used in colada morada; regular blueberries are a good substitute.

Q: Why are the breads shaped like babies?

A: Guaguas de pan (meaning 'children' in Kichwa) are shaped this way as part of Day of the Dead traditions honouring deceased family members, especially children.

© Arscale 2026