SAPIN-SAPIN

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? 

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.  

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. 

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

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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.

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• 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! 

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***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.
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​MORE RECIPES TO TRY:

Corn Maja

Biko Pandan

Kakanin Lansong

Ginataang Bayabas/Guava in Coconut Milk

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