Kalamay (BOHOL)

 When travelling to BOHOL kalamay is always been on our list of pasalubong. Aside from tarsier, kalamay is also known in this place. The sweet sticky like treats will make you appreciate the food. The first time I’ve tried the dish I’m having a messy hard time dealing with it, because it was so sticky.

     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').Basically, its composition is made up of well-milled glutinous rice, coconut milk, sugar plus chopped peanuts as optional. The milled rice is then poured into the half-heated coconut milk. Constant stirring is needed until the right consistency of stickiness is achieved. This what makes Calamay famous. Two hours of constant stirring over low fire is not a joke. It resembles the patience, dedication and hard work of every Boholanos.

     Ingredients:

     2 kilos ground, Milled glutinous rice

    Coconut milk (from 20 coconuts)

    10 kilos Molasses Sugar (darkest colored-sugar you can find)

    10 liters of water

    Procedure:

     Soak the glutinous (malagkit) rice overnight.

    If possible, you can buy already grated coconuts from you favorite palengke (wet market). Extract the milk, first using 5 liters of water. Then, the second extraction using 3 liters of water.

    Pour the soaked glutinous (malagkit) rice in the first coconut milk extracted then proceed to ground the malagkit & coconut mixture. You may have this done through a machine available in many wet markets or do it yourself if you have a grounding machine.

    Mix the sugar to the second coconut milk extract and boil until a heavy syrup or 'latik' is attained.

    Afterwards, pour the ground malagkit mixture into the simmering 'latik' mixture taking extra caution not too scald yourself. Also, prepare to flex your muscles and tone you arms because you will be stirring this mixture over slow fire for four (4) long hours, non-stop.

    After cooking, you may now place them in cleaned and polished half-a-coconut shells (see photo), cover with the other half, and seal with a red band of Japanese paper (papel de hapon). You may also place calamay in plastic air-proof containers (but make sure to cool them down first). Or just serve and enjoy!