Sapin Sapin

3.75 from 81 votes

Sapin-Sapin is made of glutinous rice flour and coconut milk. Soft, chewy, and with latik topping, it's a colorful dessert that's tasty as it's pretty!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Filipino

Diet: Gluten Free

Servings: Servings

Calories: 557kcal

Author: Lalaine Manalo

Equipment

Steamer
8x2 round pan

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 with 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