What is Kalamay?
Kalamay is a sweet delicacy of Rice of Philippines. Refreshments most often come in the form of sticky brown paste, although there are also less viscous versions. Although names and recipes differ between different regions of the Earth, the basic ingredients are permanently the same: sticky rice, coconut milk and brown sugar. Kalamay can be consumed alone or as a topping for other cakanin or sticky rice dishes. This gives a bowl of its quality similar to signature paste. Coconut milk is added to ground rice and is put away aside, while the second dose of coconut milk is used to produce Latik , sweet sauces usually used for suman, another type cakanin . Latik is produced by cooking coconut milk with brown sugar until it becomes a thick brown syrup; Fresh lacquer is then mixed with a scratch paste made before all the ingredients are combined into a sticky brown paste.
This most basic form of sludgeAMAY can be provided a separate identity based on the province in which it was produced. For example, Bohol chefs spell this as "Calamay" and serve it sealed inside the excluded coconut shells. On the other side of the Tarlac Kalamay, use the green rice to make your version of the bowl, nilubbyan . The years old texture of the delicacy is suitable for its nickname in Baguio, koulangot , tagalog word for "snot". Kalangot is usually wrapped in smaller sagas bags to support a playful picture.
other regions add their taste to their kalamay, so it differs from traditional preparations. In Mindoro, for example, the locals add peanut butter to the paste, while others add grated coconut meat. Some chefs add butter or vanilla to emphasize different flavors in a bowl. In many regions, Kalamay is the aroma itself, which is used as a topping for other refreshments and desserts such as sapin-sapin .
Due to the wide range of products forKalamay has difficulty determining the exact origin of the delicacy. While the use of coconuts and rice is a clear indicator of traditional Philippine cuisine, some of the food historians lead to some food historians to believe that it takes its roots from the Chinese nian Gao , rice bowls that are commonly served during the Chinese New Year. The bowl presentation can be attributed to later influences; For example, coconut shells in which the delicacy is contained are often sealed with red Japanese paper.