AI-generated image
Kiping
Leaf-shaped rice wafers
Kiping: Lucban's colourful leaf-shaped rice wafers for the Pahiyas festival
Every 15 May, the town of Lucban in Quezon province celebrates San Isidro Labrador, patron of farmers, with the Pahiyas festival, when houses are covered in rice, vegetables and kiping: bright, translucent wafers of ground rice dough pressed onto leaves so they take the leaf's shape and veins, then dried. After the procession, the kiping are taken down and grilled or fried and eaten crisp, sometimes with sugar. This home version presses the dough thinly onto baking paper with a leaf-shaped cutter and the back of a clean banana leaf for texture. It is vegan and gluten free. Chef's tip: spread the dough as thin as you can, almost see-through, so it dries crisp.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 7 oz rice flour
- ¾ cup waterabout
- 1 pinch salt
- 3 food colourings (red, yellow, green)a few drops each
- 1 clean banana leaffor texture
- 1 ¼ cups vegetable oilfor frying, or grill instead
- 2 tbsp sugar (optional)for sprinkling, optional
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Mix 7 oz rice flour, 1 pinch salt and ¾ cup water to a smooth, thick paste like toothpaste. Divide into 3 bowls and colour each with a few drops of 3 food colourings (red, yellow, green).
Step 2: On baking paper, spread a teaspoon of paste very thinly into a leaf shape, using a leaf-shaped cutter or template. Press the back of 1 clean banana leaf on top to print veins, then peel it away.
25 minStep 3: Dry the wafers in a warm, airy place for a day, or in the oven at 158°F for 2–3 hours, until hard and translucent. They lift off the paper when dry. A common mistake is thick paste, which never dries through.
Step 4: To eat, fry in 1 ¼ cups vegetable oil heated to 350°F for a few seconds until they puff and crisp, or toast over a grill, then sprinkle with 2 tbsp sugar if you like.
15 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kiping take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Tiyula itumBlack beef soup
Tiyula itum, 'black soup', is the pride of the Tausug people of Sulu in the far south of the Philippines, cooked for weddings, Eid celebrations and when guests come home. Beef (it is a halal, pork-free dish) is simmered with ginger, lemongrass and turmeric, then darkened with pamapa itum, a paste of grated coconut toasted until almost black and pounded with spices. The broth looks dramatic but tastes smoky, earthy and gently peppery, with heat from chillies. Serve it with plain rice. Chef's tip: toast the coconut slowly, stirring all the time, until it is very dark brown but not ashy; burnt-to-ash coconut tastes bitter and ruins the soup.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese