Opened Kalamay inside the coconut shell. It is made of coconut milk, brown sugar, and ground glutinous rice. Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added crispy bicol express the first batch of coconut milk and the mixture is ground into a paste.
Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. They are often eaten alone, directly from the packaging. Biko and sinukmani are similar dishes which use whole 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. Kalamay is also commonly confused with matamis sa bao, a similar viscous dish. However, the latter does not use rice. There are many variations and types of kalamay.
It is a specialty of Antipolo. It is traditionally served as a flat disk on banana leaves, topped with latik curds. It has a denser chewier texture. Bohol can vary from extremely sweet to mildly sweet. It is sweetened with molasses which adds to its color. Iloilo and the island of Negros.
It is thicker in consistency than other types of kalamay. The town of San Enrique celebrates a Kalamay Festival. It is sold wrapped in banana leaves or in coconut shells, though modern packaging uses polystyrene containers wrapped in cellophane. It originates from Camiling, Tarlac in the Northern Philippines. It usually contains grated coconut and is flavored with peanut butter or vanilla. It is typically milky white in color. It is bright green in color.
It is lavender or purple in color. It superficially resembles ube halaya, but has a smoother texture. A cousin of kalamay is 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. Archived from the original on 2013-02-22.