The San Isidro Pahiyas Festival is incomplete without the kiping as decoration - a leaf-shaped wafers made of rice (similar to tacos of Spain) in brilliant colors.

The making of kiping is time-consuming and involves many steps. It begins with the selection of fresh leaves as molds. The kinds of leaves include kabal, kape, talisay (umbrella tree), kakaw (cocoa), antipolo and banana (saba).

To make the fresh leaves of uniform size, a pair of scissors is used to cut off the excess width of a leaf. Once the leaves of the same variety have been selected, these are wiped clean to avoid unnecessary discoloration or accumulation of dirt in the production of kiping.

The selection of rice and the preparation of rice paste are important steps. Rice should be laon (should have been stocked for a year) to prevent unnecessary cracking of the rice wafer. Experience dictates that C-64 variety can be used for as long as the palay has been stocked for a year.

To prevent cracks from the batch of kiping being made, people believed that in mixing the paste, silence should be observed, nobody should talk or ask questions. Then the paste will be spread on individual leaves. Depending on the size of the improvised steamer (usually it is made of bamboo slats that sit on a big frying pan with boiling water, decaying banana suckers serving to contain the steam and a matching lid) which sometimes can hold as many as three to four leaves, steaming of the leaves covered with paste lasts 30 minutes.

After steaming, the following steps are executed: