Kabkab facts for kids
| Alternative names | Cassava crackers, Cassava crisps, Salvaro, Cabcab, Sitsarit, Saritsit, Kiping, Burikit, Piking |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Main ingredients | cassava, latik |
Kabkab is a yummy, disc-shaped snack from the Philippines. It's also called a cassava cracker or cassava crisp. This traditional Filipino treat is made from a root vegetable called cassava. Kabkab comes from the southern parts of the Philippines, especially Mindanao and the southern Visayas Islands.
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What is Kabkab Called in Different Places?
People in different parts of the Philippines have special names for kabkab. In most of the southern Visayas, it is known as kabkab. But if you visit Cebu, you might hear it called salvaro.
In Northern Mindanao, Camiguin, and Zamboanga del Norte, it's known as kiping. If you are in Dipolog City or Zamboanga del Sur, people call it burikit. In Palawan, it's piking. Finally, in Davao City and Davao del Sur, you'll hear it called sitsarit or saritsit.
How is Kabkab Made?
Making kabkab is a special process. First, cassava tubers are mashed very finely. A little salt and sugar are added to the mashed cassava.
The mixture is then spread thinly onto banana leaves. These leaves are steamed until the cassava becomes clear and sticky, like a paste. After steaming, the cassava is left to air-dry or sun-dry. It dries until it becomes super crisp and hard. Once dry, kabkab can be stored for a long time, even for several months!
Before you eat it, kabkab needs to be deep-fried. It turns golden brown and becomes even crunchier.
How to Enjoy Kabkab
Kabkab is often eaten as a dessert. People usually drizzle sweet latik (which is a type of coconut caramel) on top. But you can also enjoy it with savory dips or salsas. It's a versatile snack!
Similar Filipino Snacks
There is another snack also called Kiping. This one is a similar wafer, but it is made from rice. This kiping comes from Lucban, a town in Quezon province.
