Dish

Kalamay

Kalamay is a traditional Filipino dessert that is made by cooking glutinous rice in coconut milk and sugar until it becomes sticky and sweet. The mixture is then poured into a banana leaf-lined pan and steamed until it sets. Kalamay can be flavored with different ingredients such as ube (purple yam), langka (jackfruit), or pandan (screwpine) to give it a unique taste and color. It is usually served sliced into squares or rectangles and can be eaten on its own or with a cup of hot coffee or tea.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert

Origins and history

Kalamay is believed to have originated from the Visayas region in the Philippines. It is a popular dessert during special occasions such as fiestas and weddings. The name "kalamay" comes from the Visayan word "kalami," which means "sweetness."

Dietary considerations

Kalamay is gluten-free and vegan-friendly. However, it is high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of kalamay depending on the region in the Philippines. Some use different ingredients such as coconut cream or muscovado sugar. Others add toppings such as latik (coconut curd) or toasted sesame seeds.

Presentation and garnishing

To prevent the kalamay from sticking to the pan, make sure to line it with banana leaves. It can be garnished with latik (coconut curd) or toasted sesame seeds for added flavor and texture.