From the recipe collection
Kiping
Lucban kiping made by brushing a thin rice paste over food-safe leaf molds, steaming, drying completely, then frying or grilling until crisp.
- Prep time
- 50 min plus drying
- Cook time
- 25–30 min
- Yield
- Makes about 20 wafers
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Choose known food-safe leaves that are clean, untreated, and free of sap or pesticide residue. Wash and dry thoroughly.
- Whisk rice flour, water, salt, and colour if using into a smooth paste that coats a spoon thinly.
- Brush a very thin even layer onto the veined side of each leaf; heavy patches dry poorly.
- Steam the coated leaves 3–5 minutes, until the rice layer turns set and slightly translucent.
- Cool just enough to handle, then peel the rice wafer carefully from each leaf.
- Dry the wafers in sun, a dehydrator, or a 70–80°C oven until rigid and no longer flexible.
- Fry for a few seconds in 170°C oil or grill briefly until crisp and lightly blistered.
- Drain and serve with sugar, vinegar, or as a decorative edible wafer.
