Appetizers & nibbles

Kiping (translucent rice wafers)

Thin translucent sheets made from coloured rice flour and dried in the sun, typical of Philippine cuisine. Crisp and light, they are served as a side or decoration, often with adobo or festive dishes.

35 min
4 servings
Medium
Budget-friendly
🇵🇭 Philippines

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Ingredients

Spices & seasoning

A little fine salt

Optional extras

1 tbsp White sesame

On the side

Vinegar dip or adobo

Nutrition facts

187 kcal per serving

Protein: 2.9 g
Carbohydrates: 33.3 g
of which sugars: 1.4 g
Fat: 4.3 g
of which saturated fat: 0.5 g
Fiber: 1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix the rice flour, cornstarch, sugar and salt in a bowl.
Gradually add the water while whisking to get a smooth, runny batter without lumps.
Stir in food colouring or beetroot juice if you want a coloured tint.
Lightly brush a plate or tray with a little oil.
Pour a thin layer of batter onto the plate and smooth it with the back of a spoon so it is very thin.
Steam over a pot of boiling water, covered, for 5 to 7 minutes, until the batter is translucent and firm.
Gently peel off the sheet and spread it on a clean cloth. Repeat with the rest of the batter.
Let them dry in the open air for a few hours or in the sun, then store in an airtight container.