Kalamay (or Calamay) is one of the many popular sticky sweet delicacy of the Philippines. This delicacy comes in many variations, but most of them share the basic main ingredients of coconut milk, brown or white sugar and ground glutinous rice. It can be flavored with margarine, peanut butter or vanilla.
Candon City, Ilocos Sur is one of the best place to find great tasting kalamay. At the heart of the city, along the highway, you will see stalls of vendors selling kalamay and chichacorn (Filipino version of corn nuts), and other assorted items for snacks and pasalubong. The kalamay of Candon is made up of two varieties, the white kalamay, which is made up of ground glutinous rice cooked in coconut milk and white sugar, and another, the classic kalamay which is brown in color mainly because of it’s brown sugar or molasses content.
Most travelers prefer the classic calamay for it’s more appetizing and distinct taste. Both classic and white kalamay are sold wrapped in transparent cellophane, and then packed 5 pieces together in a brown paper bag. Price ranges from Php100.00 per 4 packs, but some offer larger kalamay that would normally cost more.
Most balikbayan and travellers love to eat and buy this as a pasalubong, and it does showcase the thoughtfulness and sweetness of Filipinos in many ways.
Filipinos love to eat this sweet delicacy, but most find it challenging to eat them. Some will just open the cellophane packaging, and start to eat it while others pick the kalamay with their fingers. Check out the video below to know the technique on how to get this sweet treat from it’s packing in to your mouth with little effort, and start eating like a pro 🙂