From the recipe collection
Kalamay Jagna / Calamay sa Jagna
Bohol calamay cooked slowly in coconut shells until dark, sticky, and deeply caramel-like.
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 8–10
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Whisk glutinous rice flour, coconut milk, muscovado, and salt until smooth; strain into a heavy pan.
- Cook over low heat, stirring continuously, until the mixture begins to darken and thicken, about 25–35 minutes.
- Add coconut oil and continue folding for another 20–30 minutes, until glossy, deeply caramel-coloured, and very heavy.
- The calamay is ready when it pulls from the sides and a spoonful holds its shape instead of spreading.
- Spoon into clean coconut shells or small tubs while hot, pressing out air pockets.
- Top with latik if desired.
- Cool completely before covering; trapped steam creates condensation and shortens shelf life.
