Answer:
Kiping
Explanation:
It is a traditional Filipino leaf-shaped wafer made from glutinous rice. It is usually colorful. It originated from Lucban, Quezon. It is celebrated in the Pahiyas Festival every year. Its name is derived from the alternate form of the word ‘kinipi’ meaning ‘to press dough to keep out water’.
In the year 1734, Captain Francisco de los Santos of Lucban, boarded the Galleon bound for Acapulco, Mexico for an observation tour of home industries with commercial value. He brought along with him Juan Suarez, a native of Lucban who has propensity in culinary arts and has a flair making finger foods of Lucban. While the two were in Acapulco , their fancy was caught by the production of “TACOS” or “TAQUITOS”, (Barquillos-making). After several training, Mr. Suarez learned the basics of the trade.
That year, upon their return to the Philippines, and upon reaching Lucban, Tayabas, Mr. Juan Suarez lost no time and attempted to make the “tacos” and “taquitos” using local materials (rice galapong). Being naturally creative, he tried to improve the processes as well as the ingredients. Thus, instead of the tubal shape of tacos, Mang Juan experimented on the thin lateral shape of the tacos by using the leaves of banana (saba) cut into squares of 10″ each. The ground rice mixed with water and atsuete as food coloring, is made to slide evenly and thinly over the squared banana leaves. Then each leaf steamed over a container of boiling water for several minutes. After which the cooked rice water on the leaf is laid to a mat to dry overnight. The following day the dried wafer is removed from the banana leaf, punctured in one corner and tied with a buntal fiber each, bundled together in groups of 25’s and dried further.
