Kalamay, which means "sugar", 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 is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. Kalamay is also used in a variety of traditional Filipino dishes as a sweetener.
Calamay! Originating from Bohol, this sweet, thick delicacy that literally sticks on the roof of the mouth brings absolute happiness. We love to spread it on our pan de sal. Calamay is a central figure in shaping the culture, history, and economy of the municipality of Jagna, Bohol.
There are other parts of Bohol like Jagna, which also produce calamay but Albur is more popular for its proximity to Tagbilaran and its sheer number of calamay makers—an entire barangay is cooking calamay.
