Mämmi

Ingredients for 20 servings:

• 7 liters of water
• 2 kg flour (rye flour)
• ½ kg malt (rye)
• 3 tbsp syrup
• 2 tsp salt
• 4 tbsp orange peel (bitter orange peel)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Finnish Easter dessert

First phase: Heat water to 60 degrees Celsius. Then, using a whisk, stir in the necessary amount of rye flour and malt, beating until a thin porridge forms. Spread a thick layer of rye flour and malt over this porridge. Cover the pot and let it stand in a warm place for one hour. Second phase: Stir the mixture vigorously. Add another liter of hot water, add a thick layer of rye flour and malt, and let it stand for another hour. Continue this process until all the water, flour, and malt are used up. Third phase: Boil the Mämmi for half an hour, stirring well and seasoning with the remaining ingredients. Stir the mixture until cold, then pour it into five molds rinsed with cold water and sprinkle with sugar. These should be shallow 10x20cm bowls, similar to aluminum grill trays. Traditionally, Mämmi was cooked in shallow baskets made of woven birch bark. The portions are then cooked in the oven at low heat for three hours. Mämmi is served cold, sprinkled with sugar, and eaten with vanilla ice cream or whipped cream. It’s a fairly large batch, made according to a traditional recipe. Mämmi has a very distinctive appearance and a malty flavor. It’s served in Finland around Easter and is a must at any Easter celebration. However, most Finns buy their mämmi ready-made at the supermarket.