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| Alternative names | Cassava crackers, Cassava crisps, Salvaro, Cabcab, Sitsarit, Saritsit, Kiping, Burikit, Piking |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Main ingredients | cassava,latik |
Kabkab, also known ascassava cracker orcassava crisp, is a traditionalFilipino disc-shaped wafer made from groundcassava. It originates from the southern Philippines, but is most closely associated with the cuisine ofMindanao and the southernVisayas Islands.[1]
Kabkab is the name of the dish in most of the southernVisayas (derived from the common name of theoakleaf fern inVisayan languages). It is also known assalvaro inCebu;kiping inNorthern Mindanao,Camiguin, andZamboanga del Norte;burikit inDipolog andZamboanga del Sur;piking inPalawan; andsitsarit orsaritsit inDavao City andDavao del Sur.[2][3][4]
Kabkab is made from finely mashedcassava tubers with a little salt and sugar. It is slathered thinly on banana leaves and steamed until the cassava pulp becomes translucent and paste-like. It is then air-dried or sun-dried until it becomes crisp and rigid. It can be stored for long periods in this form, up to several months. Before consumption, kabkab must be deep-fried until it becomes golden in color. It is usually eaten as a dessert, with a swirl oflatik (coconut caramel) on top; but it can also be eaten with savory dips andsalsas.[2][3]
Kiping is also the name for a similarrice-based wafer fromLucban,Quezon.[2]
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