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| Alternative names | Cassava crackers, Cassava crisps, Salvaro, Cabcab, Sitsarit, Saritsit, Kiping, Burikit, Piking |
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| Course | Dessert |
| Place of origin | Philippines |
| Main ingredients | cassava, latik |
Kabkab, also known as cassava crackerorcassava 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 is the name of the dish in most of the southern Visayas (derived from the common name of the oakleaf ferninVisayan languages). It is also known as salvaroinCebu; kipinginNorthern Mindanao, Camiguin, and Zamboanga del Norte; burikitinDipolog and Zamboanga del Sur; pikinginPalawan; and sitsaritorsaritsitinDavao City and Davao del Sur.[2][3][4]
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]
Kiping is also the name for a similar rice-based wafer from Lucban, Quezon.[2]
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