찹쌀
"Kalamay" is made by extracting 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 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. 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.