KALAMAI

In Riau, especially Malay areas such as Kampar, 

the tip of the rock, sand pengaraiyan may already be familiar with the name Kalamai

Kalamai or in some areas, perhaps known as Galamai or Gelamai, 

is a kind of dodol which is mixed with ingredients that are very easy to obtain. 

Among them are, Pulut Rice (glutinous rice, red), Coconut Milk, White Water, 

Brown Sugar and Pandan Leaf.

This food is usually made when there is an event or 

Malay traditional ceremony with the difference in kalamai with dodol 

is the amount of coconut used and the length of manufacture 

so that kelamai tend to be longer in duration.

A. Material

Ingredients for making Galamai / Kelamai

• Provide enough coconut milk, the amount of coconut milk you will use depends on how many bake cakes you will make.

• After you have provided pure coconut milk, then the ingredients for the salted ingredients will also provide brown sugar or guka saka.

• Also provide enough salt to make the mixture make it taste good after adding it to salt

• Also provide rice glutinous rice flour to complement the ingredients to make bitter or seaweed by the typical wilderness.

B. How to make Gelamai / Kelamai

• If you have provided ingredients, we will go into the stage of how to make this gelatin or this matched cake.

• Boil thick coconut milk with half the watery coconut milk

• Then add sugar and salt, if the sugar and salt have boiled directly lift

• The remaining coconut milk please stir into the flour

• Then pour into the stew while stirring until the oil is released

• prepare a bowl or pan that can hold the gelatin cake mixture when it's cooked

• If the boiled mixture is cooked, pour it into a baking sheet and leave it until the kalamai cake is cold

• In addition to using a baking sheet, you can also provide galamai cake printing. For example, the plastic print uses plastic, print the kalamai cake using woven leaves

• Natural cakes are ready to be served, very easy instead of making sugar cake