# Kalamay > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Kalamay > Markdown URL: https://mediated.wiki/source/Kalamay.md > Source: https://en.wikipedia.org/wiki/Kalamay > Source revision: 1332367209 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{short description|Filipino sweet}} {{Use mdy dates|date=October 2022}} {{Use Philippine English|date=October 2022}} {{Infobox food | name = Kalamay | image = Boholano delicacy Kalamay.png | image_size = 220px | caption = ''Kalamay'' from the province of [Bohol](/source/Bohol), packaged inside empty coconut shells. It is a well-known sweet dish from Bohol Province, particularly in the town of [Jagna](/source/Jagna). | alternate_name = Calamay | country = [Philippines](/source/Philippines) | region = [Visayas](/source/Visayas), [Luzon](/source/Luzon) | creator = | course = [Dessert](/source/Dessert) | served = Hot, room temperature, cold | main_ingredient = [Coconut milk](/source/Coconut_milk), [glutinous rice](/source/glutinous_rice), [brown sugar](/source/brown_sugar) | variations = ''[Biko](/source/Biko_(food))'' | calories = | other = }} [[File:Calamay.jpg|thumb|Opened ''kalamay'' inside the [coconut](/source/coconut) shell]] '''''Kalamay''''' (also spelled '''''calamay''''', literally 'sugar') is a sticky sweet that is known in many regions of the [Philippines](/source/Philippines). It is made of [coconut milk](/source/coconut_milk), [brown sugar](/source/brown_sugar), and ground [glutinous rice](/source/glutinous_rice). It can also be flavored with [margarine](/source/margarine), [peanut butter](/source/peanut_butter), or [vanilla](/source/vanilla). ''Kalamay'' can be eaten alone, but is usually used as a sweetener for a number of [Filipino](/source/Filipino_people) [dessert](/source/dessert)s and beverages. It is related to the [Chamorro](/source/Chamorro_people) dessert called [kalamai](/source/Kalamai_(dessert)). ==Preparation== ''Kalamay'' is made by extracting [coconut milk](/source/coconut_milk) from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. [Brown sugar](/source/Brown_sugar) is added to the second batch of coconut milk and boiled for several hours to make ''[latík](/source/lat%C3%ADk)''. The mixture of ground glutinous rice and coconut milk is then poured into the ''latík'' and stirred until the consistency becomes very thick. It can be served hot or at room temperature, especially when eaten with other dishes. Viscous ''kalamay'' are often served cooled to make it less runny and easier to eat. ==Consumption== ''Kalamay'' is a popular ''[pasalubong](/source/pasalubong)'' (the [Filipino](/source/Filipino_people) tradition of a homecoming gift). They are often eaten alone, directly from the packaging. ''Kalamay'' is also used in a variety of traditional Filipino dishes as a sweetener,{{cite web|url=http://newsinfo.inquirer.net/inquirerheadlines/regions/view/20061118-33329/%91Kalamay%92-making_survives_high-tech_sugar_mills|archive-url=https://archive.today/20130222002259/http://newsinfo.inquirer.net/inquirerheadlines/regions/view/20061118-33329/%91Kalamay%92-making_survives_high-tech_sugar_mills|url-status=dead|archive-date=February 22, 2013|title='Kalamay'-making survives high-tech sugar mills|author=Vicente Labro|date=November 18, 2006|publisher=newsinfo.inquirer.net|access-date=January 7, 2011}} including the ''[suman](/source/Suman_(food))'' and the ''[bukayo](/source/bukayo)''. It can also be added to beverages like coffee, milk, or hot chocolate. ''[Biko](/source/Biko_(food))'' and ''[sinukmani](/source/sinukmani)'' are similar dishes that use whole [glutinous rice](/source/glutinous_rice) grains. The preparation is the same except that the glutinous rice is first cooked whole and not ground into a paste, and then is smothered with the ''latík''. In some regions (particularly in the [Northern Philippines](/source/Luzon)), this dish is referred to as the ''kalamay'', with the viscous kind differentiated as the ''kalamay-hati''. The ''latík'' from ''kalamay'' by itself can be used with other desserts, particularly with dishes made from [cassava](/source/cassava) (which is then referred to as 'cassava ''kalamay'''). Kalamay is also commonly confused with ''[matamis sa bao](/source/matamis_sa_bao)'', a similar viscous dish. However, the latter does not use rice. [[Image:Kalamay.jpg|thumb|right|''[Biko](/source/biko_(food))'' topped with caramel-like ''[latik](/source/latik)'']] ==Types== [[File:0914jfPistang Bayan Pasalubong Philippine delicacies Bustos Bulacanfvf 33.jpg|thumb|''Kalamay'' slices on banana leaves from [Bustos, Bulacan](/source/Bustos%2C_Bulacan)]] [[File:Ube Kalamay.jpg|thumb|''Kalamay ube'' is naturally purple due to the use of [purple yam](/source/purple_yam).]] There are many variations and types of kalamay. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes (higher ''[latik](/source/latik)'' ratio), and the gummy, chewy kind which is more expensive and usually eaten on its own. *'''[Antipolo](/source/Antipolo) ''kalamay''''' (also called '''''kalamay perya''''') – the [Tagalog](/source/Tagalog_people) version of ''kalamay''. It is a specialty of [Antipolo](/source/Antipolo). It is traditionally served as a flat disk on banana leaves, topped with ''[latik](/source/latik)'' curds. It has a denser, chewier texture.{{cite web |title="Kalamay Antipolo" style .. |url=https://luweehskitchencooking.blogspot.com/2013/11/kalamay-antipolo-style.html |website=Tagalog Kitchen |date=November 3, 2013 |access-date=May 18, 2019}} *'''[Bohol](/source/Bohol) ''kalamay''''' – ''kalamay'' from the island of [Bohol](/source/Bohol) can vary from extremely sweet to mildly sweet. It is distinctive for being sold inside halved smooth coconut shells (the [mesocarp](/source/mesocarp) of coconuts, locally known as ''bagol'' or ''paya''). These containers are then sealed shut with a characteristic red crepe paper (''papel de japon'').{{cite web |url= http://www.marketmanila.com/archives/calamay-from-bohol|title= Calamay from Bohol|date= June 22, 2010|publisher=marketmanila.com|access-date=January 7, 2011}} This type of packaging is known as ''kalamay-hati'' (literally 'Half kalamay'). A type of Bohol kalamay is called "calamay sa Jagna" which is a famous delicacy from the town of Jagna. It has a distinct taste. The "calamay sa Jagna" was taught intentionally by a parish priest of Jagna named Rev.Fr. Mariano Gutierrez of the Order of the Augustinian Recollects particularly in Barangay Can-upao.{{Cite web |title= Jagna celebrates 190 year-old calamay tradition, April 28-30|url=https://www.boholchronicle.com.ph/2015/05/03/jagna-celebrates-190-year-old-calamay-tradition-april-28-30/ |website=The Bohol Chronicle|date=May 3, 2015 }}{{Cite web |title=Welcome to Jagna |url=https://jagna.gov.ph/welcome-to-jagna}} *'''[Baguio](/source/Baguio) ''Kalamay''''' – a type of ''kalamay'' from [Baguio](/source/Baguio), Philippines. It is also known as '''''Sundot Kulangot''''' (literally 'Picked Booger') because of its consistency. It is sweetened with [molasses](/source/molasses) which adds to its color. It is uniquely packed into halved ''pitogo'' (Sago Palm of the genus ''[Cycas](/source/Cycas)'') shells and sealed with red crepe paper in a similar manner to the Bohol ''kalamay''. It is the smallest known traditional packaging of ''kalamay''. They are sold in bundles with several of the ''kalamay'' balls nestled inside split bamboo and tied with a string.{{cite web |url= https://philfoodcooking.blogspot.com/2010/12/pinoy-food-and-cooking-dictionary-c.html|title= Pinoy Food and Cooking Dictionary – C |author= Edgie B. Polistico|date= December 18, 2010|work= EDGIE POLISTICO’S encyclopedic PINOY dictionary|publisher=philfoodcooking.blogspot.com|access-date=January 7, 2011}}{{Multiple image | image1 = Sundot kulangot.jpg | caption2 = "Sundot Kulangot" ([Lingayen](/source/Lingayen)) | image2 = Sundot Kulangot1.jpg | direction = vertical | caption1 = Sundot Kulangot from [Baguio](/source/Baguio) }} *'''[Iloilo](/source/Iloilo) ''kalamay''''' – ''kalamay'' (also known as ''kalamay-hati'') from the province of [Iloilo](/source/Iloilo) and the island of [Negros](/source/Negros_island). It is thicker in consistency than other types of ''kalamay''. The town of [San Enrique](/source/San_Enrique%2C_Iloilo) celebrates a ''Kalamay'' Festival.{{cite web|url= http://iloilohangout.tigaswebs.com/festivals/municipality-of-san-enrique-and-the-kalamay-festival/|title= Municipality of San Enrique and the ''Kalamay'' Festival|year= 2008|publisher= iloilohangout.tigaswebs.com|access-date= January 7, 2011|archive-url= https://web.archive.org/web/20110717054655/http://iloilohangout.tigaswebs.com/festivals/municipality-of-san-enrique-and-the-kalamay-festival/|archive-date= July 17, 2011|url-status= dead}} *'''[Candon](/source/Candon) ''kalamay''''' – ''kalamay'' from [Candon](/source/Candon), Ilocos Sur. It is sold wrapped in banana leaves or in coconut shells, though modern packaging uses [polystyrene](/source/polystyrene) containers wrapped in [cellophane](/source/cellophane). Candon also celebrates a ''Kalamay'' Festival. *'''''Nilubyan''''' or '''''iniruban''''' – a kind of ''kalamay'' made from pounded green rice. It originates from [Camiling, Tarlac](/source/Camiling%2C_Tarlac) in the Northern Philippines. *'''[Mindoro](/source/Mindoro) ''kalamay''''' – a version of ''kalamay'' from the island of [Mindoro](/source/Mindoro). It usually contains grated coconut and is flavored with peanut butter or vanilla. *'''[Indang](/source/Indang) ''kalamay''''' (also called '''''calamay buna''''') – is a sweet delicacy of sticky rice, brown sugar and coconut milk that is well known in [Indang](/source/Indang) Cavite. This variety of calamay from [Indang](/source/Indang) is made from glutinous pulverized rice called ''malagkit'' mixed with coconut milk and ''[panutsa](/source/panutsa)'' (native [jaggery](/source/jaggery)).{{cite web |url= http://www.wowcavite.com/towns-and-cities/indang/calamay-buna-a-sweet-delicacy-from-indang-cavite/|title= Calamay Buna, a Sweet Delicacy from Indang, Cavite |year= 2011|publisher=wowcavite.com|access-date=March 31, 2015}} Similar to other traditional ''[kakanin](/source/kakanin)'' rice cakes, kalamay also has variants based on secondary ingredients. They include:{{cite web |title=Kalamay |url=https://www.angsarap.net/2012/08/23/kalamay/ |website=Ang Sarap |date=August 23, 2012 |access-date=May 18, 2019}} *'''''Kalamay gabi''''' – kalamay made with [taro](/source/taro) (''gabi''). It is typically milky white in color.{{cite web |title=Kalamay Gabi |url=https://www.kawalingpinoy.com/kalamay-gabi/ |website=Kawaling Pinoy |date=February 10, 2019 |access-date=May 18, 2019}} *'''''Kalamay na pinpipig''''' (also known as '''''kalamay na duman''''' or '''''kalamay pandan''''') – kalamay flavored with [pandan leaf](/source/pandan_leaf) extracts and topped with toasted and pounded immature rice grains (''[pinipig](/source/pinipig)'' or ''duman''). It is bright green in color.{{cite web |title=Kalamay na Duman aka Kalamay na Pinipig (Green Sticky Rice Cake) |url=http://masarap.ph/kalamay-na-duman/ |website=Masarap.ph |access-date=May 18, 2019}}{{cite web |last1=Belen |first1=Jun |title=How to Make Kalamay na Pinipig (Pinipig Rice Cake) |url=http://blog.junbelen.com/2012/06/20/how-to-make-kalamay-na-pinipig-pinipig-rice-cake/ |website=Junblog |date=June 20, 2012 |access-date=May 18, 2019}} *'''''Kalamay ube''''' – kalamay made with ube ([purple yam](/source/purple_yam)). It is lavender or purple in color. It superficially resembles [ube halaya](/source/ube_halaya), but has a smoother texture.{{cite web |title=Ube Kalamay Recipe |url=https://panlasangpinoy.com/ube-kalamay-recipe/ |website=Panlasang Pinoy |access-date=May 18, 2019}}{{cite web |title=Ube Kalamay |url=https://www.kawalingpinoy.com/ube-kalamay/ |website=Kawaling Pinoy |date=March 6, 2018 |access-date=May 18, 2019}} ==Origin== ''Kalamay'', in many [Visayan languages](/source/Visayan_languages) (particularly [Hiligaynon](/source/Hiligaynon_language)), is synonymous with 'sugar' (extracted from [sugarcane](/source/sugarcane)).{{cite web|url= http://www.spot.ph/eatdrink/45938/sweet-and-sticky-pinoy-treats-our-top-10-kakanin/5|title= Sweet and Sticky Pinoy Treats: Our Top 10 Kakanin|author= Jenny B. Orillos|date= June 21, 2010|publisher= spot.ph|access-date= January 7, 2011|archive-url= https://web.archive.org/web/20100720032547/http://www.spot.ph/eatdrink/45938/sweet-and-sticky-pinoy-treats-our-top-10-kakanin/5/|archive-date= July 20, 2010|url-status= dead}} The word is usually [elided](/source/Elision) to ''kamay'' in modern [Cebuano](/source/Cebuano_language) dialects. In the [Waray](/source/Waray_language) language, ''kalamay'' refers to a hardened cake of [molasses](/source/molasses) used as sweeteners for many cooked desserts. Its production has been known since the [Spanish](/source/Spain) colonization of the Philippines. ==Similar desserts== A cousin of kalamay is ''[dodol](/source/dodol)'', found in Indonesia, Malaysia, Brunei, Singapore and in some parts of the Philippines. It uses similar basic ingredients and preparation. ''Dodol'', however, is a solid candy, unlike the liquid ''kalamay''. ''Kalamay'' is visually similar to the Chinese ''[nian gao](/source/nian_gao)'' (also known as ''tikoy'' in the Philippines), but they are not related. ==See also== {{Portal|Food}} * [Balikucha](/source/Balikucha) * [Binagol](/source/Binagol) * [Bukayo](/source/Bukayo) * [Coconut jam](/source/Coconut_jam) * [Coconut toffee](/source/Coconut_toffee) * [Dodol](/source/Dodol) * [Espasol](/source/Espasol) * [Kakanin](/source/Kakanin) * [Kalamai](/source/Kalamai_(dessert)) * [Latík](/source/Lat%C3%ADk) * [Sapin-sapin](/source/Sapin-sapin) * [Suman](/source/Suman_(food)) * [Wajik](/source/Wajik) ==References== {{Reflist|30em}} ==External links== {{commons category-inline}} {{Philippine cuisine}} {{Rice dishes}} {{Puddings}} Category:Philippine rice dishes Category:Coconut desserts Category:Philippine desserts Category:Glutinous rice dishes --- Adapted from the Wikipedia article [Kalamay](https://en.wikipedia.org/wiki/Kalamay) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Kalamay?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.