December 17, 2010


kabkab [n. kab-kab, Leyteño snack] cassava wafer \cassava crisp
sitsaritsit or saritsit in Digos City, Davao del Sur
kiping in Chavacano [Zamboangueño], Camiguinian, Misamisnon [Misamis oriental] and the rest of northern Mindanao
burikit in Dipolognon (Dipolog City, Zamboanga del sur and nearby towns)
piking in Cuyonon [Palaweño]

It is made with finely grated cassava tuber. The pulp is added with dash of salt and some sugar then blended well. A scoop of the mixture is spread thinly on banana leaf, shaped as a big disc (about the size of a dinner plate), and then cooked in a steamer till the cassava spread becomes translucent or paste-like in consistency. Then it is taken out from the steamer and set to dry, either by air drying or sun drying, till it stiffens and holds its flat shape as a raw wafer similar to kiping of Tayabas, Quezon. At this stage, the dried cassava wafer can be stored for months until needed in cooking.

To cook, the wafer is deep fried in cooking oil. The oil must be very hot, preferably boiling, before the cassava wafer is dipped and fried. While being fried, the wafer would expand and cooking is done when it turns golden (yellowish brown) and crisp. It is important not to overcook the wafer. When overcooked it becomes dark brown or very dark in hue, an indication that the wafer is burnt and would taste bitter.

The crisp fried cassava wafer is then laid on plate or on a sheet of banana leaf and topped with a spread or swirling streak of sweet latik (a caramelized coconut milk and sugar syrup)

Kabkab wrapped in plastic cellophane bag

A Leyteña peddling a basket tray full of kab-kab in this busy street of Guadalupe Nuevo, Makati City.

For more about Pinoy foods, see also my OPEN & FREE food dictionary.

With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...

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