One of the well-known treats of Bohol is the Kalamay. One could not leave the place without bringing a part of it. The different localities make the delicacy. However, what makes the Kalamay from Bohol distinct is that it utilizes a coconut shell know as “bagol” in its packaging sealed with papel de japon.
What is a Kalamay?
Calamay or Kalamay means “sugar”. It is a sticky sweet delicacy from Bohol made of coconut milk, brown sugar, and ground glutinous rice. Early on, it is put inside a coconut shell. Today, however, improvements have been made in that peanuts, vanilla or margarine are added to the delicacy and put inside plastic containers. Just a side note, calamay in a nutshell, cost more than those in the plastic containers. Either way, it tastes sweet, sticky and delicious.
How to prepare Kalamay?
Step 1. Extract coconut milk from the grated coconuts twice.
Step 2. Add the glutinous rice to the first batch of coconut milk until the mixture is ground into a paste. Set aside.
Step 3. Add the brown sugar into the second batch of coconut milk and boiled for several hours until it turns into a latik.
Step 4. Add the mixture you set aside earlier to the mixture until it becomes very thick and you’re done.