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Sapin-Sapin

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: filipino dessert, kakanin, sapin-sapin
Servings: 3 Sapin-Sapin
Author: Mia

Ingredients

  • 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

Instructions

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.

Making Sapin-Sapin

  • 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!

Notes

I used disposable foil pans for this recipe to show my readers that Sapin-Sapin is not only good for eating at home but also as a gift-idea when visiting friends or something to bring on a potluck!