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Kiping Recipe

Philipine kiping leaves

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.

Rice powder

Water

Pinch of salt

Food colorings

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.

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.