Calamay is a generic sweet delicacy in many parts of the Philippines basically made of concoction of sugar, vanilla, coconut milk, ground sticky rice and some peanuts (optional). However, when calamay is exposed to direct light from the sun, it’s shelf life decreases. Precisely the reason why it is packed inside a coconut shell. (3 pieces for PHP100)
Taking great pride for this simple yet laborious recipe for the sweet tooth comes from Jagna, Bohol. They packed it inside smooth coconut shells and sealed shut with band of red tape. Coconut shells are brought in from Mindanao, because of the seaport, Jagna is Bohol’s gateway to Mindanao.
How to make calamay:
10 liters water
10 kilos white sugar
2 gantas malagkit
20 pieces coconut
1. Soak the malagkit overnight.
2. Grate the coconuts.
3. Extract the milk from the grated coconut two times: first, with 5 liters of water, then with 3 liters of water.
4. Pour the malagkit into the first coconut milk extract, and grind the mixture.
5. Mix sugar with the second coconut milk extract, and boil to make latik.
6. Pour the ground malagkit into the boiling latik, and stir for 4 hours or until the mixture becomes very sticky.
7 .Put the mixture into half of a coconut shell. Cool for 3 hours. Then cover with the other half of the shell.