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SAPIN-SAPIN

3/3/2019

27 Comments

 
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Sapin-Sapin is a 3 layered colorful rice cake. A Filipino snack made from rice flour, coconut milk and sugar topped with curdled coconut cream. A favorite by many. Isn't the color pleasing to your palate? 
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I used a 6"inch round cake pan on this one.
I cannot count how many times I have made this one so you will see different pictures here and different sizes of the cake pans I used. 
The process to make this colorful layer is so easy. After combining the ingredients together, divide the mixture equally into three (3) parts then add a few drops of ube flavor food coloring in one mixture and in another mixture to achieve a yellow and purple colors. 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. Amazon link on the left or below this text is provided. 
Steaming process is simple in order to achieve the layers. Steam the yellow or the purple/ ube mixture first (which ever you want wouldn't matter). Then after 10 minutes, add the white mixture on top of the steamed rice cake and steam for 10 minutes. Add the yellow or purple/ ube mixture on top the white rice cake then steam again for another 10.  Steaming total time will be 30 minutes.  
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I suggest to always cook the LATIK or the curdled coconut cream in advance so that you can use it's own oil when greasing the pan. 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. 

To make the Latik, use coconut cream. Pour the whole can of coconut cream in a pan and cook in low heat until it curdles. 
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Delicious!

SAPIN-SAPIN RECIPE

​​INGREDIENTS:
  • 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/purple food coloring, I used McCormick Ube Flavor
  • yellow food coloring
  • 3 tsp langka / jackfruit syrup (optional)
For the LATIK:
  • 1 can 13.5 or 19 oz coconut cream
​

Watch this video how I prepared sapin-sapin

HOW TO PREPARE:
  • Grease a round cake pan (6" or 8") with a non-stick cooking spray or brush with oil or top with banana leaves brushed with oil.
  • Mix all the ingredients together (except food colors and langka syrup) until well combined.
  • Divide the mixture equally into three small bowls. 
  • Add a few drops of purple food coloring in one container and mix until a rich purple color is achieved. 
  • Add the langka syrup (optional) and few drops of yellow food coloring in the second container and mix them together. 
  • Prepare the steamer and bring the water to a boil.  ​
  • Pour the yellow mixture in a baking pan, and steam for about 10-15 minutes or more until it firms up. Stick a toothpick and make sure it comes out clean.
  • Add the white mixture over the yellow mixture and steam for another 10-15 minutes or until it firms up. Stick a toothpick and make sure it comes out clean.
​
​
  • Add the ube or purple mixture on top of the white mixture and steam for another 5 minutes or until it sets.
  • Carefully remove from steamer, let it cool for a bit, run a knife (greased with oil) on the sides of the cake to loosen and transfer to a serving plate.
  • Slice the Sapin-Sapin using a knife greased or brushed with oil to avoid sticking.
  • Top with Latik. (see below for procedure)
  • Enjoy! 
​
***Note: If you like you can also start steaming the ube, then the white and then yellow mixture then invert after steaming or it's up to you on how you wanted the color to look like.
​
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The more Latik, the better. Delicious! Isn't it?
TO MAKE LATIK:
  • ​Heat 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.​
***Store left over latik in the fridge and microwave when ready to use.
​


​MORE RECIPES TO TRY:

Corn Maja
Biko Pandan
Kakanin Lansong
Ginataang Bayabas/Guava in Coconut Milk
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27 Comments
Maria link
3/8/2019 09:18:50 pm

Thanks for the recipe. Yummy! But to much work.

Reply
PinoyCookingRecipes
3/8/2019 11:57:28 pm

Hi.Thanks. I suggest to make the Latik in advance.refrigerate then warm it up. For steaming the 3 colors, we do have to separate the steaming to avieve the colors.

Reply
Minda macalma
3/17/2019 05:03:45 pm

I love pino cooking recipes...it's yummy! Thank you for sharing.

Reply
Janette
3/17/2019 11:10:38 pm

You're welcome. Thank you Ms. Minda. 😊

Reply
Ilyn
3/25/2019 12:02:41 pm

I made it! Sarap!

Reply
Janette
4/21/2019 12:49:45 am

Nice! I am glad you liked it 😊.

Reply
jesse
6/26/2019 11:05:33 pm

meron pa natural pahinge naman O pabale

Reply
jeck
4/20/2019 09:13:13 pm

ive tried several recipes of sapin sapin before but this one is the best! the texture is perfect and its super delicious.. continue to inspire us and making it easy and fun to make all those recipes! awesome work there!

Reply
Janette
4/21/2019 12:53:59 am

Thank you. I am very happy that you finally found the Sapin Sapin recipe you have been looking for. It's my pleasure to share and I promise to continue posting delicious recipes 😊.

Reply
Ma.Myrna B.Dela Peña link
4/26/2019 04:18:23 am

Thank you for sharing your recipe to us...

Reply
PinoyCookingRecipes
4/26/2019 10:40:30 pm

You're welcome 😊

Reply
Chuchee
8/7/2019 11:25:07 pm

hello! is it possible to add eggyolk for the yellow mixture? just asking coz i want to makeone too. thanks a lot. :)

Reply
Janette
8/22/2019 09:56:30 am

I am not sure as I haven't done adding egg yolk. Add the syrup from sweetened langka in a bottle.

Reply
Anna
3/15/2020 08:12:31 pm

Hello...May I please know what brand of coconut cream are you using to make latik? I tried the Haiku brand but it didn't up good. So I decided to use maple bits as toppings instead. It wasn't bad, but latik is really the best topping for sapin sapin. Thank you. God bless. Btw, I have tried a lot of your recipes, and they are soooooo good! :)

Reply
Janette
3/20/2020 05:04:06 pm

Hi Ms. Anna. I use MaePloy brand for coconut cream. I am happy that you liked my recipes here.
Thanks and God Bless as well.

Reply
JoanR
4/23/2020 09:43:23 pm

Can I use 2cups of mochiko (sweet rice flour) instead of 1.5 cups glutinous flour + 0.5cup rice flour?
Thanks and more power! Love love love your recipes 🥰

Reply
Janette
4/25/2020 07:19:27 pm

Yes you can. Thanks :)

Reply
Hazel
5/13/2020 11:01:04 pm

What if i dont have rice flour and only have glutinous rice flour? Is it ok to just use all grf?

Reply
Janette
5/14/2020 08:37:31 pm

That would be fine. The mixture will more sticky and thick but not a big deal.

Reply
Jackielyn sabarre
7/7/2020 12:55:41 pm

Ano po dapat na sukat ng mga ingredients kpag po para sa medium na bilao po?

Reply
Janette
7/10/2020 09:18:45 pm

Please measure the size of your bilao. The pan used on this video was 8 inches so if your bilao for example measures 16 inches then you can double the recipe.

Reply
Nin
7/14/2020 10:55:09 am

Ilang araw po cya pwedeng hindi ifridge? & how long can this recipe lasts if ifridge po?

Reply
Janette
7/16/2020 07:48:09 am

Hi Nin. Isang 8" round pan lang ito so sa amin yan isang araw lang ubos na ha ha! Kung may matira kahit 3 days pa yan sa ref hindi agad masisira. Steam mo lang ulit or use microwave to warm it up.

Reply
Nin
5/13/2022 08:29:41 pm

Pwede po ba lutuin yung sapin-sapin, a day before selling and without putting sa frdige?

Reply
Mary May Soliman
12/19/2021 01:21:12 am

I really learn a lot viewing all your recipe. And honestly a have a copy of it in my notes.

Thank for sharing a printed copy of all your recipe.. 😊 I really love it. May God continue to bless you.

Reply
BoonHui
7/29/2022 07:14:46 pm

Hi,
Possible to provide the measurement of all ingredients in grams?
Thank you

Reply
rowena
10/17/2022 11:14:16 pm

hello po
is there a printable recipe available for sapin sapin?
salamat po

Reply



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