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!
Flavor layers
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
Cooking tips
- 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!
Ingredients
- 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
Instructions
- 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.
Notes
Video

“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.”
beatriz says
Hi, I was wondering if I can make these mini sapin sapin in the oven?
Ailyne says
Tried and teated po ang recipe na ito! Iys very tasty and easy and popular among my friends. Thank you for sharing!
Sefty A. Sarmiento says
Good morning. Its so amazing to see your video. Want to start my sapin sapin today but sad to realize that i dont have a steamer. Maybe next week i can buy and start to do it.
Marlene says
Hi,
Where can I buy these molds you are using for the mini sapin sapin. I am located in Toronto and would love to have them when I try this recipe. Thanks a lot.
Marlene
Lalaine Manalo says
Hi, Marlene,
I bought the plastic molds in the Philippines, but you might be able to find some on Amazon.
Jonathan carillo estillore says
Good recipe
Baa says
Salamat sa iyong talento sa pagluluto at pagbabahagi nito sa buong mundo😊 salamat dahil marami akong natutunan. Bawat videos na pipost mo ay aking niluluto din. Salamat po😘
Lalaine Manalo says
Salamat na marami. Pinasaya mo ako sobra 🙂
Dinah catli says
The recipe is very easy and the ingredients is easy to find in the market.
Lalaine Manalo says
Yes, very easy to make 🙂
Sj says
Can I make this a night before the event? Thanks!
Lalaine Manalo says
Yes, you can. 🙂
Cess Agato says
Very affordable and useful recipes.
Lalaine Manalo says
Thank you so much! I am glad you find the recipes helpful!
Josie Lemi says
I really love all your recipes, thank you so much...
Lalaine Manalo says
Thank you so much!
Mila Vicente says
Thank you so much surely my grandkids from WA will enjoy their holidays here in CA. Thank you for sharing. Merry Christmas
Lalaine Manalo says
I hope the grandkids liked the cakes 🙂