Kalamay

Kalamay is a cherished sticky sweet treat from the Philippines, crafted from a delightful mix of coconut milk, brown sugar, and ground glutinous rice. This versatile delicacy can be enhanced with flavors such as margarine, peanut butter, or vanilla, and is often used to sweeten Filipino desserts and beverages.

The process of making kalamay begins with extracting coconut milk and grinding glutinous rice into a paste. Concurrently, a caramel-like syrup known as latík is prepared from brown sugar. These two components are then combined and cooked until they achieve a thick, gooey consistency.

Kalamay can be savored on its own or given as a gift, commonly referred to as pasalubong. It is also a staple ingredient in traditional Filipino dishes like suman (sticky rice wrapped in banana leaves) and bukayo (sweetened coconut strips). There are numerous regional varieties of kalamay, each offering its own unique twist. Some famous types include Antipolo, Bohol, Baguio, Iloilo, Candon, Nilubyan, Mindoro, and Indang kalamay. Variants such as Kalamay gabi, Kalamay na pinipig, and Kalamay ube introduce additional flavors and colors, making each bite a new experience.

Intriguingly, the word "kalamay" means "sugar" in some Visayan languages, underscoring its sweet essence. This treat has been enjoyed in the Philippines since the Spanish colonial era. While kalamay shares similarities with other Southeast Asian desserts like dodol, which incorporates some of the same ingredients, it boasts a distinct texture. Additionally, it resembles the Chinese nian gao in appearance but is unrelated.