“Galing ka sa Bohol? May dala kang Kalamay?” This is the usual words I’ve heard every time when I came back from Bohol.
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| credit to steemkr.com |
But what exactly is Kalamay? Kalamay (also spelled Calamay), which means "sugar", is a sticky sweet delicacy in Bohol. It is made of coconut milk, brown sugar, and ground glutinous rice.
PREPARATION
Kalamay is made by extracting coconut milk from grated coconuts. Glutinous rice is added to 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. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick.
There are now variants of the calamay. Some mix it with peanuts and ube (yam) flour.
Traditionally, bagols, or coconut shells, are used to package the finished Kalamay. It is packaged in a brown spoke-shaved coconut shell with a red band that serves as seal.
