Kalamay

Kalamay is a sweet delicacy originating from the Philippines, known for its sticky and glutinous texture. The primary ingredients are glutinous rice, coconut milk, and sugar. There are regional variations in its preparation and presentation.

One common type of kalamay is made by simmering glutinous rice flour, coconut milk, and sugar until the mixture thickens and becomes a translucent, chewy paste. This version is often flavored with vanilla or pandan leaves for an aromatic touch. It can be eaten on its own or used as a filling for other desserts.

Another popular variation is Kalamayhati, which features a thicker, more solid consistency. It is typically made by reducing thick coconut milk with sugar until it caramelizes and forms a fudgy mass. This type is often molded into small portions and sometimes topped with toasted sesame seeds or crushed nuts.

Kalamay is a staple in Filipino celebrations and gatherings, often served as a dessert or merienda (snack). Its rich flavor and unique texture make it a beloved treat across the islands. The term "kalamay" itself can also refer to a broader category of sweet, sticky desserts in the Philippines, encompassing a variety of preparations made with rice and sweeteners.