Mini Special Sapin-Sapin made extra yummy with macapuno, ube halaya, and sweetened jackfruit! In fun mini-size, this Filipino sticky rice cake is perfect for parties!
Welcome to day 3 of our holiday series! I hope you're enjoying all the new recipes because there's more coming your way in the next three weeks.
When I asked viewers on my Facebook page for Noche Buena ideas, one of the top answers was desserts or, more specifically, kakanin. Not surprising as we, Filipinos, do love our sweets. 🙂
So today, I am following the soft and chewy ube biko from yesterday with a special sapin-sapin. I do have a simple recipe already up on the blog. Still, I thought I'll make a more party-worthy version by adding macapuno, ube halaya, and sweetened jackfruit to the divided batters as well as steaming the mixture in puto molds.
The mini layered sticky rice cakes turned out not only tasty and delicious but also super cute and festive!
This classic Filipino delicacy is made up of three colorful layers. Add the ingredients below to the batters for an extra yummy treat!
- Purple Layer-¼ cup ube halaya and 3 to 4 drops ube flavor extract
- Yellow Layer-¼ cup drained and chopped sweetened langka and3 to 4 drops langka flavor extract
- White Layer-½ cup drained and chopped macapuno strings
- To keep the steamed cakes from sticking, grease the inner sides and bottom of the molds with coconut oil.
- Whisk the batter until smooth and well-blended. To remove any lumps, pass through a fine-mesh sieve.
- I use about 3 to 4 drops of each extract; the colors of the tinted batters will be light but will deepen when steamed and cooked.
- I used store-bought purple yam jam sold in jars; if you prefer fresh, swap with ¼ cup mashed cooked ube.
- I find ¼ cup of ube halaya enough to infuse the kalamay with purple yam flavor; adding more will change the texture of the ube layer.
- For a more festive look, alternate the colorful layers for each mini mold.
Add these sticky cakes to your holiday menu! It does require a bit more work to steam in small containers, especially if you're making for a large crowd, but I'm sure your guests will appreciate how easily they can help themselves to a piece (or two).
Looking for more delicious kalamay recipes? I've got you covered with ube, hati, and lansong varieties!
- 1 cup coconut cream
- 3 ½ cups glutinous rice flour
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) condensed milk
- ¾ cup sugar
- ¼ cup macapuno strings, drained well and chopped
- ¼ cup ube halaya
- ¼ cup sweetened jackfruit strips, drained well and chopped
- 3 drops ube flavor extract
- 3 drops langka flavor extract
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in separate containers until ready to use.
- Lightly grease insides of the puto molds with coconut oil and set aside.
- In a large bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir together until sugar is dissolved and the mixture is smooth and well blended. Using a fine-mesh sieve, strain to remove any lumps.
- Divide the batter evenly into three separate bowls.
- In one bowl, add macapuno and stir to distribute.
- In one bowl, add ube halaya and ube extract and stir until smooth and color is well dispersed.
- In another bowl, add chopped jackfruit and langka extract and stir until color is well dispersed.
- Pour ube-flavored batter into the prepared puto molds. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Carefully pour langka-flavored batter over the purple layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Carefully pour white batter over the yellow layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Using tongs, remove puto molds from steamer and allow to sapin-sapin to cool completely.
- Run a knife around the sides of the molds to loosen the rice cakes. Gently invert on a serving platter and tap the bottom of the molds to release the sapin-sapin.
- Liberally brush sapin-sapin with coconut oil and top with latik.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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