Summary

Ingredients

• 7 liters water
• 2 kg flour, (rye flour)
• 0.5 kg ½ malt, (rye)
• 3 tablespoon syrup
• 2 teaspoons salt
• 4 tablespoon orange (s) peel (bitter orange peel / bitter orange peel)

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Instructions

1. First phase:
2. Heat water to 60 degrees. Then stir in as much rye flour and malt with a whisk, beat until a thin paste is formed. Now apply a thick layer of rye flour and malt to this pulp. Now cover the pot and let it stand in a warm place for an hour.
3. 2nd phase:
4. Stir the mixture vigorously. Now add another liter of hot water, put a thick layer of rye flour and malt on top and let stand again for an hour. This process continues until the water / flour and malt are used up.
5. 3rd phase:
6. Now the Mämmi is cooked for half an hour, stirred well and seasoned with the remaining ingredients.
7. Now stir the mixture until it is cold and pour into 5 molds rinsed with cold water and sprinkle with sugar. It should be flat bowls 10x20cm, similar to the grill bowls made of aluminum.
8. Traditionally, Mämmi was cooked in flat baskets made from plaited birch bark.
9. The portions are now cooked in the oven on a mild heat for 3 hours.
10. Mämmi is served cold, sprinkled with sugar. Vanilla ice cream or whipped cream is eaten with it. It is quite a large amount based on a traditional recipe. Mämmi has a very peculiar appearance and a malty taste. It is offered in Finland around Easter time and should not be missing from any Easter festival. However, most Finns buy their mommy ready-made in the supermarket.