Since the Sundot Kulangot is actually a variant of the Kalamay, there are more types of it around the nation. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes, and the gummy chewy kind which is more expensive and usually eaten on its own.
Varieties include the following:
- Bohol Kalamay – Kalamay from the island of Bohol can vary from extremely sweet to mildly sweet. It is distinctive for being sold inside halved smooth coconut shells (themesocarp of coconuts, locally known as bagol or paya). These containers are then sealed shut with a characteristic red crepe paper (papel de japon). This type of packaging is known as Kalamay-hati (literally ‘Half Kalamay’)
- Iloilo Kalamay – Kalamay from the province of Iloilo and the island of Negros. It is thicker in consistency than other types of Kalamay. The city of San Enrique celebrates aKalamay festival.
- Candon Kalamay – Kalamay from Candon City, Ilocos Sur. It is sold wrapped in banana leaves or in coconut shells, though modern packaging uses polystyrenecontainers wrapped in cellophane. Candon City also celebrates a Kalamay Festival.
- Nilubyan or Iniruban– a kind of Kalamay made from pounded green rice. It originates from Camiling, Tarlac in the Northern Philippines.
- Mindoro Kalamay – a version of Kalamay from the island of Mindoro. It usually contains grated coconut and is flavored with peanut butter or vanilla.