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Home » Recipe Index » Rice, Potatoes and Noodles » Sapin-Sapin

Sapin-Sapin

Published: Mar 25, 2019 · Modified: Apr 3, 2020 by Lalaine Manalo · This post may contain affiliate links

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tri layer sapin sapin on a white plate

Sapin-Sapin is as tasty as it is pretty! Soft, chewy, and topped with golden latik, this Filipino steamed glutinous rice cake is a delicious midday snack or after-dinner dessert.

Sapin-Sapin with latik topping
Sapin-Sapin

I've wanted to make sapin-sapin for the longest, but I was intimidated by what I thought to be a very complicated process. So when I went home to the Philippines a few years ago, I asked our suking magkakanin to teach me, along with other kalamay recipes.

As it turned out, I didn't need a 7,185-mile trip to learn how to make this Filipino steamed cake. The whole process is easy; it's almost child's play!

colored glutinous rice batter in three colored bowls to make sapin-sapin

Sapin-sapin, which means layers, is one of the easiest Filipino desserts you can make. All it takes is mixing glutinous rice flour, coconut milk, condensed milk, and sugar into a smooth batter which you then divide into three portions, color, and steam one on the top of the other.

I had so much fun making it again this afternoon; adding in the extracts and watching everything come together into one colorful sweet treat!

adding latik on top of sapin-sapin

Half of the work in the recipe is making the latik. Although you can skip this step and use toasted coconut shreds instead, I urge you to take the extra effort. These golden curds taste so much better than dried coconut, and their rendered oil can be brushed on the sapin-sapin to add aroma and flavor.

To speed up the process, use coconut cream or kakang gata (first extraction) as it's more concentrated and will reduce quicker.

serving sapin-sapin with cake spatula

Cooking tips

  • The rice batter is about 6 cups which fits perfectly in an 8 x 2 round baking pan. You can also use an 8 x 8 square pan which has an 8-cup capacity.
  • Liberally grease the inner sides and bottom of the baking pan to be able to remove the sticky rice cake easily after steaming. You can also use wilted banana leaves to line the pan or parchment paper if you like.
  • To make the sapin-sapin extra special and more traditional, stir in about ½ cup of mashed cooked ube to the purple-colored mixture and ¼ cup finely chopped jackfruit (langka) to the yellow-colored mixture.
  • I use about 3 to 4 drops of each extract to achieve the color I like. Note that the colors of the tinted batters will be light but will deepen when steamed and cooked.
  • Do not cover the kalamay until sufficiently cooled as the steam will cause water puddles on the cake.

sliced sapin-sapin rice cake on a white serving dish

Give this sticky rice cake a try. You'll be amazed at how something so gorgeous and delicious can be put together in less than an hour. It will be the perfect centerpiece for your next party!

For more kakanin using glutinous rice flour, check out my Palitaw, Kapit, Royal Bibingka, and Kalamay Hati recipes. Enjoy!

serving sapin-sapin with cake spatula
Print Recipe Leave a Comment
3.58 from 71 votes

Sapin Sapin

Sapin-Sapin is as tasty as it is pretty! Soft, chewy, and topped with golden latik, this Filipino steamed glutinous rice cake is a delicious midday snack or after-dinner dessert.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Filipino
Servings: 12 Servings
Calories: 557kcal
Author: Lalaine Manalo

Ingredients

For the Latik

  • 1 cup coconut cream (kakang gata)
  • 3 ½ cups glutinous rice flour
  • 2 cans (13.5 ounces each) coconut milk
  • 1 can (14 ounces) condensed milk
  • 1 cup sugar
  • 3 drops ube flavor extract
  • 3 drops langka flavor extract

Equipment

    US Customary - Metric

    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 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.
    • Generously brush inner sides and bottom of an 8-inch round baking pan with the oil. 
    • In a large bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir together until sugar is dissolved and mixture is smooth and well blended.
    • Strain the batter using a fine-mesh sieve and divide evenly into three bowls.
    •  In one bowl, add ube extract and stir until color is well dispersed. In another bowl, add Langka extract and stir until color is well dispersed. The remaining portion will be white and plain.
    • Pour ube-flavored batter into the prepared baking pan. Steam for about 10 minutes or until set and toothpick inserted comes out clean. 
    • Carefully pour langka-flavored batter over purple layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean. 
    • Gently pour plain batter over yellow layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean. 
    • Remove cake pan from steamer and allow to cool completely.
    • Run a knife around the sides of the pan to loosen the rice cake. Place a wide, flat serving platter over cake pan and gently invert. Tap the pan a few times to release the sapin-sapin onto the platter (purple layer will now be the top layer). 
    • Liberally brush top and sides of sapin sapin with coconut oil.  Sprinkle latik on top and cut the cake into serving portions.

    Video

    Notes

    • The rice batter is about 6 cups which fits perfectly in an 8 x 2 round baking pan. You can also use an 8 x 8 square pan which has an 8-cup capacity.
    • For easy removal of steamed cake, liberally grease the inner sides and bottom of the baking pan. Or use wilted banana leaves to line the pan or parchment paper.
    • To make the sapin-sapin extra special, stir in about ½ cup of mashed cooked ube to the purple-colored mixture and ¼ cup finely chopped jackfruit (langka) to the yellow-colored mixture.
    • Allow the kalamay to cool completely before covering as the escaping steam might cause water puddles on top of the cake.

    Nutrition

    Calories: 557kcal | Carbohydrates: 80g | Protein: 8g | Fat: 24g | Saturated Fat: 20g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 368mg | Fiber: 2g | Sugar: 35g | Vitamin A: 90IU | Vitamin C: 2.1mg | Calcium: 113mg | Iron: 2.8mg
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    Lalaine from Kawaling Pinoy

    Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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    Comments

    1. Mark says

      March 21, 2020 at 11:49 am

      5 stars
      This is a decent recipe.
      I don't understand all the negative comments (e.g. Too soggy, too firm etc). I think the main issue with people having soggy or super soft sapin sapin is that they don't cover the lid with a cloth.
      This is paramount to ensure the steam doesn't drip on your dessert.
      Thanks Lalaine for your recipe!

      Reply
      • Lalaine Manalo says

        March 22, 2020 at 7:01 am

        Thank you so much for the feedback, Mark!

        Reply
    2. Edgar sibulo says

      February 21, 2020 at 12:15 pm

      5 stars
      I made this recipe , and everything is just
      right ! I highly recommended this recipe!

      Reply
      • Lalaine Manalo says

        April 03, 2020 at 2:40 pm

        Thanks for the feedback! Glad it worked well for you 🙂

        Reply
    3. Jenny says

      January 21, 2020 at 3:51 pm

      Hi there ,what’s the Difference between coconut cream and coconut milk .i was thinking to make this recipe .i do have on hand the can coconut milk bought from the store .but not sure about coconut cream .can I still make it with out the coconut cream .

      Reply
    4. Juno Cruz says

      December 06, 2019 at 9:48 am

      1 star
      I was having doubts about the ratios, I should have known better. I followed the recipe to the T and after 2 hours of steaming the 3 layers 1 at a time on a commercial steamer even, it's still so soggy even after it cooled down. Disappointing... Oh well, they do harden after a few days, maybe I will try to eat it then.

      Reply
      • Lalaine Manalo says

        December 07, 2019 at 1:48 am

        I am sorry to hear the recipe didn't turn out well for you. I am not sure what consistency you're looking for but sapin-sapin is supposed to be soft and chewy and this is the texture you'll get from the recipe. Also, it does need to cool down completely to firm up a little and served at room temperature. 3 1/2 cups glutinous rice flour to 2 cans (13.5 ounces each) plus 1 can condensed milk makes a very thick batter and should set well when steamed. May I ask please if the ingredients were properly measured?

        Reply
    5. Michelle says

      November 12, 2019 at 4:48 am

      Hello, I've tried making this several times now and each time it comes out too soft/sticky. I've also covered the steamer lid with a towel to soak up excess moisture as other recipes call for. Any suggestions? I want to be able to slice and serve the pieces, but right now it has to be eaten with a spoon because it's so soft

      Reply
      • Lalaine Manalo says

        April 03, 2020 at 2:41 pm

        This is a soft and sticky cake. I am not sure what texture you're looking for. You can add more glutinous rice flour if you like they consistency firmer.

        Reply
    6. Carmela L. Dagoy says

      October 25, 2019 at 11:54 pm

      Hi Ms Lalaine...Im confused as to how much water to add to freshly grated coconut to make coconut cream or milk...I'd prefer to use the fresh one than in can...pls help! Thanks a lot for sharing your recipe..

      Reply
      • Lalaine Manalo says

        April 03, 2020 at 2:42 pm

        I am sorry but I've pressed coconut milk before. I live in the US and we don't have access to freshly grated coconut 🙁

        Reply
    7. Gina says

      October 16, 2019 at 12:12 am

      Hi 🙂 what if i will use fresh coconut milk instead of canned?how many cups of coconut milk i will be use in this recipe.thanks in advance for your reply 🙂

      Reply
    8. Lovey says

      October 11, 2019 at 8:38 pm

      1 star
      Way too much glutinous rice flour. The mixture was so thick and stodgy and clumpy, I couldn't even stir it 🙁 I'm only leaving this feedback so people don't waste time and money like I did, I don't want to be mean but I need to keep looking for a recipe.

      Reply
      • Lalaine Manalo says

        November 04, 2019 at 12:24 pm

        Hello, Lovey,

        I am so sorry to hear that the recipe didn't work well for you. The mixture shouldn't be too thick and hard to stir. It should be like a thick pancake batter. May I ask please if you used 4 cups glutinous rice flour and 2 cans of coconut milk (not coconut cream as that is very thick). 2 cans 13.5 ounces each for a total of 27 ounces/ 800 ml. If you search online for other sapin-sapin recipes, their proportions or ratio of flour and coconut milk is almost the same as this recipe.

        Reply
        • Leen says

          December 27, 2019 at 6:12 pm

          Is it 4 cups or 3 1/2 cups of glutinous rice flour? I just want to confirm cause on your recipe it’s 3 1/2 cups and on your comment reply it’s 4 cups.

          Reply
    9. Ellen says

      October 05, 2019 at 8:49 am

      Hi Ms Lane.. Thanks for the recipe.. I made this before. (April 2019) and I will be making it again tomorrow however I saw ur recipe changed from 3cups to 4cups glutinous rice flour. which one is correct? thanks

      Reply
    10. Remelyn S. Paguia says

      July 25, 2019 at 8:15 am

      Hi ma'am magkano po ba costing ng sapin-sapin? Ipang nenegosyo ko po kasi

      Reply
      • Lalaine Manalo says

        July 29, 2019 at 10:30 am

        Hi Remelyn! I'm based in the US so I'm not sure what prices are in the Philippines. Sorry.

        Reply
    11. avril says

      June 25, 2019 at 7:56 pm

      hi, i live in Canada. i'm not quite sure where you're from. but hopefully you have an idea where can i buy langka and ube extract in Canada?

      Reply
      • Lalaine Manalo says

        July 08, 2019 at 7:15 pm

        Hello there. I used to live in Southern California but now in Texas. Are there any Filipino or Asian stores near you?

        Reply
    12. Arsenia Ignacio says

      May 13, 2019 at 10:32 am

      I have Ube flour and i can’t find ube extract. Can I just pour 1/4 c of ube flour to the batter?

      Reply
      • Lalaine Manalo says

        September 07, 2019 at 8:02 pm

        The ube flour might change the consistency of the steamed sticky cake. And I believe you need to reconstitute the flour with water. Make it into a smooth paste following the package's directions and add 1/4 cup to the ube batter.

        Reply
        • an says

          March 18, 2020 at 5:32 am

          hi.the mixture i made was so soggy i cant mix and it didnt dissolve properly.is there anything wrong

          Reply
    13. James says

      May 04, 2019 at 8:10 am

      Where do you get lanka and ube flavor extracts at? This is the first I've heard of this.

      Reply
      • Lalaine Manalo says

        September 07, 2019 at 8:02 pm

        I bought mine from an Asian supermarket in Southern California but you also order them on Amazon 🙂

        Reply
    14. Imerald says

      March 18, 2019 at 4:39 am

      Mam, what could be used as substitute for rice flour? Here in our province we only have malagkit rice.is it okay if i have it ground with some water, then add sugar & coconut milk? Will I achieve a perfect sapin sapin, what is the measurement?

      Reply
      • Lalaine says

        March 25, 2019 at 6:00 pm

        Hello Imerald

        The recipe calls for glutinous rice flour which is malagkit rice na giniling. Yes you can use malagkit rice but unfortunately, I haven't tried grinding it myself so I am not sure of the amounts to use 🙁

        Reply
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