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{{Short description|Filipino wafer made from glutinous rice}}
{{About|rice wafer|the cassava-based wafer|Kabkab}}
{{About|the rice wafer|the cassava-based wafer|Kabkab}}
{{Use Philippine English|date=December 2022}}
{{Use mdy dates|date=December 2022}}
{{Infobox prepared food
{{Infobox prepared food
| name = Kiping
| name = Kiping
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| caption = An ''arangya'', a lantern made from kiping wafers during the 2003 [[Pahiyas Festival]] of [[Lucban]], [[Quezon]]
| caption = An ''arangya'', a lantern made from kiping wafers during the 2003 [[Pahiyas Festival]] of [[Lucban]], [[Quezon]]
| alternate_name =
| alternate_name =
| country = [[Philippines]]
| place_of_origin = [[Philippines]]
| region =
| region =
| creator =
| creator =
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| main_ingredient = [[glutinous rice]]
| main_ingredient = [[glutinous rice]]
| variations =
| variations =
| similar-dish = [[kabkab]]
| similar_dish = [[kabkab]]
| calories =
| calories =
| other =
| other =
}}
}}


'''Kiping''' is a traditional [[Philippine cuisine|Filipino]] leaf-shaped wafer made from [[glutinous rice]]. It originates from the city of [[Lucban]], [[Quezon]]. It is celebrated annually in the [[Pahiyas Festival]]. It can be eaten grilled or fried and can be dipped in sugar, vinegar, or other sauces.<ref>{{cite web |title=KIPING ng Lucban |url=http://jelalee.blogspot.com/2010/04/claiming-of-graduation-gown.html |website=Star: Piece of Me |accessdate=26 March 2019}}</ref>
'''Kiping''' is a traditional [[Philippine cuisine|Filipino]] leaf-shaped wafer made from [[glutinous rice]]. It originates from the city of [[Lucban]], [[Quezon]]. It is celebrated annually in the [[Pahiyas Festival]]. It can be eaten grilled or fried and can be dipped in sugar, vinegar, or other sauces.<ref>{{cite web |title=KIPING ng Lucban |url=http://jelalee.blogspot.com/2010/04/claiming-of-graduation-gown.html |website=Star: Piece of Me |date=April 22, 2010 |access-date=March 26, 2019}}</ref>


==Etymology==
==Etymology==
The name ''kiping'' is an alternate form of ''kinipi'', meaning "pressed", from the verb ''kipi'', "to press dough to squeeze out the water".<ref>{{cite web |title=Quezon: Kiping the Pahiyas Tradition in Lucban |url=https://www.ironwulf.net/2009/05/19/quezon-lucban-san-isidro-pahiyas-festival/ |website=Ironwulf En Route |accessdate=26 March 2019}}</ref>
The name ''kiping'' is an alternate form of ''kinipi'', meaning "pressed", from the verb ''kipi'', "to press dough to squeeze out the water".<ref>{{cite web |title=Quezon: Kiping the Pahiyas Tradition in Lucban |url=https://www.ironwulf.net/2009/05/19/quezon-lucban-san-isidro-pahiyas-festival/ |website=Ironwulf En Route |date=May 18, 2009 |access-date=March 26, 2019}}</ref>


==Description==
==Description==
[[File:Fried Kiping Vendor.jpg|thumb|left|A vendor selling colorful fried kiping]]
[[File:Fried Kiping Vendor.jpg|thumb|left|A vendor selling colorful fried kiping]]
Kiping is characteristically leaf-shaped. It is made with molds made from real leaves of various plants that are non-toxic and do not have unusual tastes. The most commonly used are leaves from the kabal tree, ''[[Fagraea racemosa]]''. Other plants used include [[coffee tree|coffee]], talisay (''[[Terminalia catappa]]''), [[cacao tree|cacao]], antipolo (''[[Artocarpus blancoi]]''), and [[saba banana]].<ref name="pfc">{{cite web |title=Kiping Lucban San Isidro Pahiyas Festival > Kiping |url=http://www.pahiyasfestival.com/2017/kiping/ |website=PahiyasFestival.com |accessdate=26 March 2019}}</ref><ref name="wq">{{cite web |title=Kiping Completes Lucban Pahiyas Festival |url=http://www.wowquezon.com/features/festivals/kiping-completes-lucban-pahiyas-festival/ |website=WowQuezon.com |accessdate=26 March 2019}}</ref>
Kiping is characteristically leaf-shaped. It is made with molds made from real leaves of various plants that are non-toxic and do not have unusual tastes. The most commonly used are leaves from the kabal tree, ''[[Fagraea racemosa]]''. Other plants used include [[coffee tree|coffee]], talisay (''[[Terminalia catappa]]''), [[cacao tree|cacao]], antipolo (''[[Artocarpus blancoi]]''), and [[saba banana]].<ref name="pfc">{{cite web |title=Kiping Lucban San Isidro Pahiyas Festival > Kiping |url=http://www.pahiyasfestival.com/2017/kiping/ |website=PahiyasFestival.com |access-date=March 26, 2019}}</ref><ref name="wq">{{cite web |title=Kiping Completes Lucban Pahiyas Festival |url=http://www.wowquezon.com/features/festivals/kiping-completes-lucban-pahiyas-festival/ |website=WowQuezon.com |access-date=March 26, 2019}}</ref>


The rice paste is made from [[glutinous rice]] (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes. The paste is then spread on the chosen leaf molds and [[steaming|steamed]] for around half an hour. After steaming, the leaves are then air-dried in shade and peeled off. They are piled on top of each other and weighted down for half a day. They are then separated and dried again, then again compressed under a weight for another half day. They are traditionally hung on strings for storage. There is a traditional superstition that in order to prevent the kiping from cracking, silence must be observed during the entire preparation.<ref name="pfc"/><ref name="wq"/>
The rice paste is made from [[glutinous rice]] (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes. The paste is then spread on the chosen leaf molds and [[steaming|steamed]] for around half an hour. After steaming, the leaves are then air-dried in shade and peeled off. They are piled on top of each other and weighted down for half a day. They are then separated and dried again, then again compressed under a weight for another half day. They are traditionally hung on strings for storage. There is a traditional superstition that in order to prevent the kiping from cracking, silence must be observed during the entire preparation.<ref name="pfc"/><ref name="wq"/>


Kiping is usually eaten grilled or fried. It can be dipped in sugar or vinegar or other kinds of dips. Kiping can also be used as decorations, especially during the [[Pahiyas Festival]], where bundles of kiping are shaped into colorful chandeliers (called ''arangya''), giant flowers, and other ornaments. These are used to decorate individual houses which are then judged by festival organizers.<ref>{{cite web |title=The Kiping of Pahiyas |url=https://www.choosephilippines.com/eat/local-flavors/683/The-Kiping-of-Pahiyas |website=ChoosePhilippines |accessdate=26 March 2019}}</ref><ref>{{cite web |title=Lucban and its Pahiyas |url=https://boyplakwatsa.com/tag/kiping/ |website=Lakwatsa |accessdate=26 March 2019}}</ref><ref name="pdi">{{cite web |last1=Mallari |first1=Delfin T., Jr. |title=‘Pahiyas’ color risks fading as Lucban youth’s interest in local culture wanes |url=https://newsinfo.inquirer.net/897188/pahiyas-color-risks-fading-as-lucban-youths-interest-in-local-culture-wanes |website=Philippine Daily Inquirer |accessdate=26 March 2019}}</ref>
Kiping is usually eaten grilled or fried. It can be dipped in sugar or vinegar or other kinds of dips. Kiping can also be used as decorations, especially during the [[Pahiyas Festival]], where bundles of kiping are shaped into colorful chandeliers (called ''arangya''), giant flowers, and other ornaments. These are used to decorate individual houses which are then judged by festival organizers.<ref>{{cite web |title=The Kiping of Pahiyas |url=https://www.choosephilippines.com/eat/local-flavors/683/The-Kiping-of-Pahiyas |website=ChoosePhilippines |access-date=March 26, 2019}}</ref><ref>{{cite web |title=Lucban and its Pahiyas |url=https://boyplakwatsa.com/tag/kiping/ |website=Lakwatsa |date=April 2014 |access-date=March 26, 2019}}</ref><ref name="pdi">{{cite news |last1=Mallari |first1=Delfin T. Jr. |title='Pahiyas' color risks fading as Lucban youth's interest in local culture wanes |url=https://newsinfo.inquirer.net/897188/pahiyas-color-risks-fading-as-lucban-youths-interest-in-local-culture-wanes |newspaper=Philippine Daily Inquirer |access-date=March 26, 2019}}</ref>


==Similar dishes==
==Similar dishes==
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==See also==
==See also==
*[[Aparon]]
{{portal|Cakes}}
*[[Barquillos]]
*[[Barquillos]]
*[[Krupuk]]
*[[Krupuk]]
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{{Philippine cuisine}}
{{Philippine cuisine}}
{{Rice dishes}}
{{Rice dishes}}
{{Flatbreads}}


[[Category:Philippine desserts]]
[[Category:Philippine desserts]]
[[Category:Rice dishes]]
[[Category:Glutinous rice dishes]]
[[Category:Philippine rice dishes]]
[[Category:Philippine rice dishes]]
[[Category:Vegetarian dishes of the Philippines]]

Latest revision as of 17:33, 26 September 2024

This article is about the rice wafer. For the cassava-based wafer, see Kabkab.

Kiping
An arangya, a lantern made from kiping wafers during the 2003 Pahiyas Festival of Lucban, Quezon
CourseDessert
Place of originPhilippines
Main ingredientsglutinous rice
Similar disheskabkab

Kiping is a traditional Filipino leaf-shaped wafer made from glutinous rice. It originates from the city of Lucban, Quezon. It is celebrated annually in the Pahiyas Festival. It can be eaten grilled or fried and can be dipped in sugar, vinegar, or other sauces.[1]

Etymology

[edit]

The name kiping is an alternate form of kinipi, meaning "pressed", from the verb kipi, "to press dough to squeeze out the water".[2]

Description

[edit]
A vendor selling colorful fried kiping

Kiping is characteristically leaf-shaped. It is made with molds made from real leaves of various plants that are non-toxic and do not have unusual tastes. The most commonly used are leaves from the kabal tree, Fagraea racemosa. Other plants used include coffee, talisay (Terminalia catappa), cacao, antipolo (Artocarpus blancoi), and saba banana.[3][4]

The rice paste is made from glutinous rice (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes. The paste is then spread on the chosen leaf molds and steamed for around half an hour. After steaming, the leaves are then air-dried in shade and peeled off. They are piled on top of each other and weighted down for half a day. They are then separated and dried again, then again compressed under a weight for another half day. They are traditionally hung on strings for storage. There is a traditional superstition that in order to prevent the kiping from cracking, silence must be observed during the entire preparation.[3][4]

Kiping is usually eaten grilled or fried. It can be dipped in sugar or vinegar or other kinds of dips. Kiping can also be used as decorations, especially during the Pahiyas Festival, where bundles of kiping are shaped into colorful chandeliers (called arangya), giant flowers, and other ornaments. These are used to decorate individual houses which are then judged by festival organizers.[5][6][7]

Similar dishes

[edit]

Kiping is also another name for kabkab, a similar cassava-based wafer from other parts of the country.

See also

[edit]

References

[edit]
  1. ^ "KIPING ng Lucban". Star: Piece of Me. April 22, 2010. Retrieved March 26, 2019.
  2. ^ "Quezon: Kiping the Pahiyas Tradition in Lucban". Ironwulf En Route. May 18, 2009. Retrieved March 26, 2019.
  3. ^ a b "Kiping Lucban San Isidro Pahiyas Festival > Kiping". PahiyasFestival.com. Retrieved March 26, 2019.
  4. ^ a b "Kiping Completes Lucban Pahiyas Festival". WowQuezon.com. Retrieved March 26, 2019.
  5. ^ "The Kiping of Pahiyas". ChoosePhilippines. Retrieved March 26, 2019.
  6. ^ "Lucban and its Pahiyas". Lakwatsa. April 2014. Retrieved March 26, 2019.
  7. ^ Mallari, Delfin T. Jr. "'Pahiyas' color risks fading as Lucban youth's interest in local culture wanes". Philippine Daily Inquirer. Retrieved March 26, 2019.
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