Mämmi is a traditional Finnish Easter dessert. The Swedish name for it is memma.
Mämmi is made of water, rye flour, and powdered malted rye, seasoned with dark molasses, salt, and dried powdered Seville orange zest. The mixture is then allowed to go through a slow natural sweetening process before being baked in an oven until set. Preparation takes many hours, and after baking the mämmi is stored chilled for three to four days before being ready to eat. Mämmi was traditionally stored in small bowls made of birch bark called tuokkonen or rove. Finnish packaging still prints birch bark-like texture on the carton boxes.
Generally, mämmi is eaten cold with either milk or cream and sugar, and less commonly with vanilla sauce. It is also eaten by some spread on top of a slice of bread. There is a Finnish society for mämmi founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who claims that there are around fifty recipes containing mämmi. There are a number of websites with recipes using mämmi most of which are in Finnish. Mämmi is also used as a minor ingredient in a mämmi-beer by Laitilan Wirvoitusjuomatehdas.