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.
For a more festive look, alternate the colorful layers for each mini mold.