Preparation of sumalak
To prepare sumalak you need:
0.5 kg of wheat grains
2 kg of flour (wheat)
1 l of cotton oil
Pour the oil into a hot pot, bringing it slowly near to it boiling, then cool slightly.
Pour the flour into the oil, stir well and gradually pour in the first handful of wheat grains, stirring all the time to make sure there are no lumps. When the liquid has boiled over and has thickened, add the second portion, stirring well, then add a third when the second portion has thickened. To prevent the dish from sticking, you can add walnuts or put small clean pebbles on the bottom so that they partially cover the bottom of the pan.
If you taste bitterness, continue cooking with the addition of water. The finished sumalek should be caramel colour, sweet and thick.
Take the ready dish off the fire and let it stew for a while with the lid on.
The pattern that forms on the surface of the sumalak after opening the lid before serving is important to many. People believe that sumalak should be tasted from seven different cauldrons, which is sure to ensure success and bring good luck throughout the year.
But no matter what they say, the dish really deserves respect. It is very healthy, rich in vitamins and trace elements that do not die in the process of cooking. The most surprising thing is that it is sweet, even though no sugar is added.
Once cooled, the dish is served to the table. The dish is believed to be physically and spiritually empowering.
Apparently, the angels themselves came up with the recipe and gave it to people, because sumalak really serves as a symbol of goodness, it brings people together and teaches them to share with their neighbours.