mini sapin sapin

​Sapin-Sapin is a 3 layered colorful rice cake. A Filipino snack made from rice flour, coconut milk and sugar topped with curd coconut cream. Three different colors that make it appealing to everyone's palate. 

​I can't count how many times I made Sapin Sapin which is normally about 6 or 8 inches in size. This time I prepared cute mini Sapin Sapin. 

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​The process to make this colorful layer is so easy. Combine the ingredients together, divide the mixture equally into three (3) parts then add a few drops of ube flavor in one mixture and yellow food color and langka extract in another mixture to achieve a yellow and purple colors. Langka syrup from the bottle of sweetened jackfruit pulp is optional but highly recommended.

​I suggest to use the McCormick Ube Flavor when coloring purple because it does taste like ube. Do not use a regular purple food color.
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Latik is what we add as a topping. Perfect for every kakanin that you will make. I suggest to always cook the LATIK or the curd coconut cream in advance so that you can use it's own oil when greasing the mini pans. Besides, you really have to cook it first because it takes about 30-45 minutes until your coconut cream turns into oil and leave a solid residue. ​

mini sapin sapin

• 1 1/2 cups glutinous rice flour
• 1/2 cup rice flour
• 3/4 cup sugar
• 1/4 cup condensed milk 
• 1 can / 13.5 oz coconut milk
• Ube Flavor
• yellow food coloring
• 3 tsp langka / jackfruit pulp syrup (optional)
• For the LATIK:
• 1 can 13.5 or 19 oz coconut cream

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watch my video how to make mini sapin sapin

​Procedure:

• Make Latik by heating coconut cream in a pan. Bring to a boil.
• When it's almost dry, stir until the milk turns into oil and leave a solid residue.
• If it doesn't turn into oil or the brand that you use doesn't have a lot of oil, then you can add about 1-2 tbsp vegetable oil.​ 
• Grease mini custard pans  or tart molds with oil from latik.
• Mix all the ingredients together (except food colors and langka syrup) until well combined.
• Divide the mixture equally into three small bowls. Set aside the first bowl.
• Add a few drops of ube flavor in the 2nd bowl and mix until a rich purple color is achieved. 
• Add the langka syrup (optional) and few drops of yellow food coloring in the 3rd bowl and mix them together. ​

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• Prepare the steamer and bring the water to a boil.  ​Make sure the steamer lid is covered with cheese cloth to avoid water drips.
• Pour about 1 tablespoonful of ube mixture in the prepared molds, and steam for about 5 minutes or until it firms up. Stick a toothpick and make sure it comes out clean.
• Add 1 tablespoonful of white mixture over the purple mixture and steam for another 5 minutes or until it firms up. Stick a toothpick and make sure it comes out clean.
• Add 1 tablespoonful yellow mixture on top of the white mixture and steam for another 3-5 minutes or until it sets.
• Carefully remove from steamer, let it cool  completely and run a spatula (greased with oil) on the sides of the mini rice cake to loosen and transfer to a serving plate. 
• Top with Latik.
• Enjoy! ​​​

*** Recipe yields about 15 pieces

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