Original versions of kalamai called for masa harina, coconut milk, sugar, and water.

The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half-inch thickness.

Both versions of kalamai have a very distinct coconut and masa harina flavor.

[1][2][3] The name of kalamai is a loanword from Cebuano kalamay, when Guam was still part of the Spanish Philippines.

The Chamorro kalamai uses corn in place of rice, and thus resembles the Filipino maja blanca more.