Kabkab

Kabkab, also known as cassava cracker or cassava crisp, is a traditional Filipino disc-shaped wafer made from ground cassava. It originates from the southern Philippines, but is most closely associated with the cuisine of Mindanao and the southern Visayas Islands.[1]

Kabkab
Alternative namesCassava crackers, Cassava crisps, Salvaro, Cabcab, Sitsarit, Saritsit, Kiping, Burikit, Piking
CourseDessert
Place of originPhilippines
Main ingredientscassava, latik

Other names

Kabkab is the name of the dish in most of the southern Visayas. It is also known as salvaro in Cebu; kiping in Northern Mindanao, Camiguin, and Zamboanga del Norte; burikit in Dipolog City and Zamboanga del Sur; piking in Palawan; and sitsarit or saritsit in Davao City and Davao del Sur.[2][3][4]

Description

Kabkab is made from finely mashed cassava 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 of latik (coconut caramel) on top; but it can also be eaten with savory dips and salsas.[2][3]

Similar dishes

Kiping is also the name for a similar rice-based wafer from Lucban, Quezon.[2]

See also

References
  1. "How to make Salvaro (Cassava Crisp)". Atbp.ph. Retrieved 26 March 2019.
  2. Polistico, Edgie. "kabkab". Philippine Food Illustrated. Retrieved 26 March 2019.
  3. "Cab-Cab or Cassava Crackers". Market Manila. Retrieved 26 March 2019.
  4. "Salvaro". Discover Cebu!. Retrieved 26 March 2019.
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