Sapin-Sapin is a layered glutinous rice flour dessert in Philippines cuisine. A festive looking dessert with vibrant colors and is usually served with latik. It is visually appealing and typically has 3 layers; purple, yellow, and white respectively. A delicious treat to bring for get-togethers with family and friends!
The traditional way of making this delicacy is very time-consuming. Before, you have to start by making your own sticky rice dough. You also need to extract coconut milk and also cook purple yam jam. It would take forever to finish. Thankfully, there is an easy way to make this now. Using glutinous rice flour and flavorings. From there it’s just a matter of mixing and dividing the batter and adding flavor to the layers.
My daughter really loves kakanin and this is one of them. Kakanin translates to sweet delicacies made mostly from glutinous rice. Other examples of kakanin include Suman and Bibingki. You can add this quick and easy Sapin-Sapin recipe to your collection. I’m sure it will grab everyone’s attention when you set it on the table. So, instead of buying why not try making this at home and let us know how it went.
The secret ingredient is always LOVE
Tips for Sapin-Sapin
- Grease the inner sides and bottom of the baking pan to be able to remove the sticky rice cake easily after steaming.
- Do not cover until sufficiently cooled as the steam will cause water to pool on the cake.
- To make latik (coconut curd) please see our Kapit recipe.
- 2 cups glutinous rice flour
- 2 cans 305ml condense milk
- 4 cups coconut milk
- 1 ½ cups granulated sugar
- ¼ tsp salt
- 2 tbsp ube flavoring
- 2 tbsp langka flavoring
- oil for greasing the baking pan
Making the Latik (Coconut Curd)
- In a pan over medium heat, add coconut milk and bring to a boil. Stirring occasionally until liquid starts to thicken.
- Lower heat and let simmer. When oil starts to separate and solids begin to form, stir and scrape sides and bottom of the pan to prevent from burning the curd. Continue to cook and stir until curds turn golden brown. Transfer in a bowl.
- For this recipe, I used 3 disposable aluminum foil baking pans with 10 cm x 20 cm dimensions.
- Generously brush inner sides and bottom of foil baking pan with the oil. and prepare steamer by heating water in low heat.
- In a large bowl, combine glutinous rice flour, coconut milk, and condensed milk. Stir until smooth and well blended. Add sugar and salt and stir again until sugar is dissolved.
- Divide the batter evenly into three bowls.
- In one bowl, add Ube extract and stir until color is uniform. In another bowl, add Langka extract and stir until color is well uniform. The remaining portion will remain the same.
- Pour plain-white-flavored batter into the prepared baking pan. Steam for about 7-8 minutes or until set and toothpick inserted comes out clean.
- Next, gradually pour Ube-flavored batter over white layer. Steam for about 7-8 minutes or until set and toothpick inserted comes out clean.
- Then, gently pour Langka-flavored batter over purple layer. Steam for about 7-8 minutes or until set and toothpick inserted comes out clean.
- Remove foil pan from steamer and allow to cool completely.
- Pass a knife around the sides of the foil pan to loosen the cake. Place a wide, flat serving dish over cake pan and gently invert. Tap the pan a few times to release the sapin-sapin onto the serving dish. Sprinkle with Latik and Voila! Bon Appetit!