Our Asia-hopping traveler, Sandra Scott, and her husband, John, discovered kiping, colorful rice-powder-covered leaves that are used to decorate houses — and everything else — during holy days. If you bake the kiping, it’s edible and quite tasty.
Pinch of salt
Kabal leaves, any waxy leaf or other item that will leave an imprint
To the rice powder add water until it is of a flowing consistency. Add food coloring. Pour the batter over the leaf, put into steamer for about one minute, air dry, when dry peel off. To make the kiping eatable bake and serve with dips.
Interested in making traditional Philippine sausage? Check out the recipe here.
Read about Sandra Scott’s Philippine Culinary Adventure.