page_title: Kalamay
section_title: Types
hierarchical_section_title: Kalamay / Types
caption_attribution_description: English: ube-flavored kalamay from the Philippines
context_page_description: Kalamay, is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.
context_section_description: There are many variations and types of kalamay. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes (higher latik ratio), and the gummy chewy kind which is more expensive and usually eaten on its own.
  Antipolo kalamay  (also called kalamay perya) – the Tagalog version 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 kalamay – kalamay from the island of Bohol can vary from extremely sweet to mildly sweet. It is distinctive for being sold inside halved smooth coconut shells (the mesocarp of coconuts, locally known as bagol or paya). These containers are then sealed shut with a characteristic red crepe paper (papel de japon). This type of packaging is known as kalamay-hati (literally 'Half kalamay').
  Baguio Kalamay – a type of kalamay from Baguio, Philippines. It is also known as Sundot Kulangot (literally 'Picked Booger') because of its consistency. It is sweetened with molasses which adds to its color. It is uniquely packed into halved pitogo (Sago Palm of the genus Cycas) shells and sealed with red crepe paper in a similar manner to the Bohol kalamay. It is the smallest known traditional packaging of kalamay. They are sold in bundles, several of these kalamay balls are nestled inside split bamboo and tied with a string.
  Iloilo kalamay – kalamay (also known as klamay-hati) from the province of 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.
  Candon kalamay – kalamay from Candon City, Ilocos Sur. It is sold wrapped in banana leaves or in coconut shells, though modern packaging uses polystyrene containers wrapped in cellophane. Candon City also celebrates a Kalamay Festival.
  Nilubyan or iniruban – a kind of kalamay made from pounded green rice. It originates from Camiling, Tarlac in the Northern Philippines.
  Mindoro kalamay – a version of kalamay from the island of Mindoro. It usually contains grated coconut and is flavored with peanut butter or vanilla.
  Indang kalamay (also called calamay buna) – is a sweet delicacy of sticky rice, brown sugar and coconut milk that is well known in Indang Cavite. This variety of calamay from Indang is made from glutinous pulverized rice called malagkit mixed with coconut milk and panutsa (native jaggery).
  Similar to other traditional kakanin rice cakes, kalamay also has variants based on secondary ingredients, they include:
  Kalamay gabi – kalamay made with taro (gabi). It is typically milky white in color.
  Kalamay na pinpipig (also known as kalamay na duman or kalamay pandan) – kalamay flavored with pandan leaf extracts and topped with toasted and pounded immature rice grains (pinipig or duman). It is bright green in color.
  Kalamay ube – kalamay made with ube (purple yam). It is lavender or purple in color. It superficially resembles ube halaya, but has a smoother texture.
caption: Kalamay ube is naturally purple due to the use of purple yam
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