Galamai legit food from Payakumbuh

Helloindonesia.id – Payakumbuh is an area in West Sumatra which is famous for its culinary specialties. From this city, various types of souvenirs typical of Darek (Minangkabau highlands) originated. Therefore, it is not wrong if we hunt for souvenirs for relatives and friends in this city. Among the many recommendations, one typical snack that you deserve to consider is Galamai.

Galamai is a kind of dodol or jenang snack that develops in Payakumbuh. Apart from Payakumbuh, snacks are also found in various places in West Sumatra, including Solok, Pariaman, and Pasaman. The mention of this culinary also varies in each region. Among other things, galamai, kalamai, calamai and wrestling.

This food is made from glutinous rice flour (pulut), palm sugar and coconut milk. These three types of material are cooked in a large cauldron to form thick, brownish lumps. These lumps will be cut and shaped before the mixture is cold.

In terms of taste, for a common galamai tongue similar to holy jelly that is sweet and legit in the mouth. Slightly different from dodol or jenang, the galamai mixture is sprinkled with roasted peanuts. The addition of peanuts gives a touch of crispy savory taste that is unique to galamai.

Interestingly, for the Minangkabau people themselves, the problem of galamai flavor is not as simple as its shape. By tasting just a little, the tongue of the Minang can distinguish which galamai origin Payakumbuh and other regions. These characteristics are indeed difficult to define clearly because of the uniqueness and complexity of the manufacturing process.

Making galamai is indeed a process that requires the craftsman’s experience and skills. Its construction requires sharp intuition, tenacity, and physical endurance that is quite strong because it requires quite a long time.

During the 3-4 hour cooking process, the galamai dough on the cauldron should not stop stirring with a flame that must be completely fitted. Therefore, the quality of the galamai produced is largely determined by the shrewdness and experience of the person who made it.

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