Sapin Sapin (Sapin-Sapin) is a popular Filipino kakanin or rice cake made with glutinous rice and coconut milk. It is quite pleasing to the eye because of it’s three colorful layers. That’s why it’s called Sapin-Sapin. The English translation for this is “layered layered.” The most popular color patterns used are yellow, white, and blue or purple. It can also be white, orange, and blue. It actually depends on your preferences. Each color has additional toppings, as well. For yellow, you can add jackfruit strips or sweet kernel corn, for blue you can add precooked ube, and for white, you can add coconut strips or macapuno jam. This sounds appetizing doesn’t it. However, even if you don’t have these additional ingredients on hand, you can still make this dish. The taste is, nevertheless, incredibly delicious.Some locals tend to think making this dessert is somewhat complicated. Well, it might be difficult for the beginner. If you are estimating and not measuring exact amounts of ingredients, you will have a problem. If you are experiencing difficulties with this recipe, let us know, and we will listen to your thoughts and ideas.
- 1 1/2 cup glutinous rice flour
- 1 can (300ml) condensed milk
- 1 can coconut milk for latik
- 1 can coconut milk for sapin sapin
- 3/4 cup sugar
- purple/blue and yellow food coloring
- 1/2 cup langka strips
- 1/2 cup cooked ube (sweetened purple yam) (optional)
- Servings: 4
- Time: 1 hour 15 minutes
- Level: Moderate
- Cuisine: Filipino
(4 / 5)
- In a mixing bowl combine, glutinous rice flour, sugar, coconut milk, and condensed milk. Whisk until well combined and smooth. Divide the mixture into three.
- In the first mixture, add drops of yellow food coloring until desired color is reached. Add the langka strips and whisk until well combined.
- In the second mixture, add drops of purple or blue food coloring until desired color is reached. Add the cooked ube (optional) and mix until well combined.
- [step_head]Step 3[/step_head]
Leave the third mixture as is. Prepare the steamer with a cloth on the under side of the lid.
- Grease the mould with latik oil on all sides and pour in the yellow mixture. Steam fort least 20 minutes until firm.
- When the fist layer is firm, pour the white mixture over and steam for another 20 minutes or until firm.
- When the second layer is firm, pour in the purple mixture over. Steam for another 20-30 minutes or until firm. Turn off heat and let it cool down for a few minutes.
- For latik: Pour coconut milk in a pan and simmer over medium low heat without stirring until flaky and light brown. Do not burn the latik.
- Slice into serving pieces and top with latik or budbod. Enjoy!
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