Kalamay is a Filipino delicacy which refers to any sweet and sticky delicacies cooked in coconut milk. Different places/regions in the Philippines have their own and unique versions of Kalamay. Some are made of glutinous rice, while some are from rice flours. Some places in the Philippines uses corn in cooking kalamay instead of using rice. Kalamay na mais is very popular in the province of Batangas. Orange corn was used in cooking this delicious kalamay. This variety of corn is usually grown by farmers as animal feeds especially to poultry animals.
It was delicious and even more delectable if topped with latik (coconut milk curd).
Ingredients:
60 pieces big red corn, near maturity
6 medium coconut, grated
3 kilograms semi-refined sugar, segunda
250 grams margarine
2 big can condensed milk
2 packs of regular cheese (Cheddar, Quesso, Kraft, etc.)
Procedures
1. Gather all the corn kernel. Soak in enough water until soft. Grind with electric grinder or manual grinder.
2. Mix ground corn and grated coconut, add with enough water. Mix well and squeeze using clean cheesecloth.
3. Strain the extracted liquid several times until no appreciable amount of solids settle at bottom.
4. Add sugar and stir to dissolve. Sugar maybe adjusted according to your taste preference.
5. Bring the mix solution to boil. Add cheese, milk and margarine.
6. Boil until thick. End point can be determined by getting a small sample and cooling it quickly. The finished product should be firm enough to sustain its shape like a gelatin.
PS, Recipe measurements may not be accurate because this in an old-style cooking, the tantya method.