[1] Kabkab is the name of the dish in most of the southern Visayas (derived from the common name of the oakleaf fern in Visayan languages).

It is also known as salvaro in Cebu; kiping in Northern Mindanao, Camiguin, and Zamboanga del Norte; burikit in Dipolog and Zamboanga del Sur; piking in Palawan; and sitsarit or saritsit in Davao 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.

[2][3] Kiping is also the name for a similar rice-based wafer from Lucban, Quezon.