1/3 cup coconut milk
1 can condensed milk
3/4 cup Sugar
1 cup Glutinous Rice Flour
1/2 teaspoon pandan extract
1/2 - 1 teaspoon Red Food Color
1/2 teaspoon Yellow Food Color
1 teaspoon Purple Yam ube flavor
coconut oilfor greasing the pan and the layers of sapin-sapin
Sapin-Sapin is a multi-colored (and multi-flavored) Filipino layered sticky rice cake. This Filipino popular dessert is made of galapong (sticky rice dough) mixed with coconut milk and sugar which is then divided typically into 3 parts; purple yam and pureed corn are usually added to make the purple and yellow layers respectively, and the third part is left plain. Each layer is steamed until firm before the next one is added. When ready to serve it is topped with either latik or toasted, sweetened grated coconut. It usually takes a whole day to finish this dessert.
Thankfully, there is an easy way to make this now, using glutinous rice flour and food coloring and flavorings. Then it’s just a matter of mixing the batter, dividing it, and adding different colors to make layers—as many as you wish.
How to Make Latik Topping:
- Bring 3 cups coconut milk to a boil until the oil comes out and the curdled coconut milk turns golden brown.
How to Make Sapin Sapin:
- In a large mixing bowl, combine the glutinous rice flour and sugar. Mix well.
- Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.
- Divide the mixture into 3 parts.
- Add the mashed purple yam and ube extract to the first part along with the violet food coloring. Stir thoroughly and set aside.
- Shred the jackfruit (without the seed) in a food processor. Add the processed jackfruit to the second part along with the yellow food coloring and mix well. Set aside. Note: leave the third part as it is.
- Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat and bring the water to a boil.
- Grease a round baking pan with cooking oil or coconut oil.
- Pour the first part (violet) into the greased baking pan. Make sure that the mixture settles. Cover the baking pan with cheesecloth and steam for 12 to 16 minutes.
- Remove the baking pan and then pour in the white mixture. Use a spatula to spread it on top of the violet mixture. Squeeze the cheesecloth to remove any excess water. Put it back on the baking pan. Steam for another 12 to 16 minutes.
- Remove the baking pan from the steamer and then pour in the yellow mixture. Spread the mixture over the previous one using a spatula. Again, remove any excess water from the cloth and put it back on the baking pan. Steam for 15 to 20 minutes. Note: If you think that the mixture is still a bit runny, steam for another 5 minutes.
- Arrange a clean banana leaf over a wide serving plate. Brush coconut or cooking oil on the leaf. Use a spatula (brushed with oil) and gently run along the side of the baking pan to prevent the mixture from sticking. Turn the baking pan over the banana leaf and let the cooked sapin-sapin fall.
- Brush oil on top of the sapin-sapin (the violet part should be on top). Sprinkle with latik.
- Serve for dessert. Enjoy!