The preparation of kiping starts with the collection of mature leaves which will serve as molds. Leaves like kabal, kape, talisay (umbrella tree), kakaw (cocoa), antipolo and banana (saba). Mature leaves are used in order to be able to use them three times or more.
Laon rice is used in the production of kiping to prevent unnecessary cracking of the rice wafer. The rice is soaked for two hours, then ground with water until it turns pasty. For every ganta of rice, at least three packets of food coloring and about 1/2 teaspoon of rock salt is used.
The rice paste is spread on each leaf and steamed for at least 30 minutes. After steaming, each leaf is dried until ready for peeling. After peeling them off the leaves, the kipings are piled on top of each other and compressed by placing a weight on top for half a day.
During the Pahiyas festival, the fronts of houses are decorated with kipings of various shapes and sizes. Aside from kipings, fruits, vegetables, grains (especially rice), papier mache, and palm hats are also used. The townsfolk usually display their harvest in front of their home while the parish priest passes by to bless their home. The different houses usually compete to determine which is the best decorated.
After the festival, the kipings are processed to become chips, sometimes cooked grilled or fried and most often thrown to groups of people as free treats.
According to traditional beliefs, to prevent cracks in the kiping, complete silence should be observed while mixing the rice paste -- no conversations or questions asked.