Kalamay (also spelled calamay, literally "sugar") is a sticky sweet delicacy that is popular in many regions of the Philippines.

The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick.

In some regions (particularly in the Northern Philippines), this dish is referred to as the kalamay, with the viscous kind differentiated as the kalamay-hati.

[1] Similar to other traditional kakanin rice cakes, kalamay also has variants based on secondary ingredients.

In the Waray language, kalamay refers to a hardened cake of molasses used as sweeteners for many cooked desserts.

A cousin of kalamay is dodol, found in Indonesia, Malaysia, Brunei, Singapore and in some parts of the Philippines.