Consumption Kalamay

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puto cuchinta , biko


biko , sinukmani similar dishes use whole glutinous rice grains. preparation same except glutinous rice first cooked whole , not ground paste, , smothered latík. in regions (particularly in northern philippines), dish referred kalamay, viscous kind differentiated kalamay-hati.


the latík kalamay can used other desserts, particularly dishes made cassava (which referred cassava kalamay ).



biko topped caramel-like latik.








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