📝 About This Recipe
Sapin-Sapin, which translates to 'layers' in Tagalog, is a vibrant, multi-colored Filipino rice cake that serves as the centerpiece of any festive celebration. This chewy, sticky masterpiece features three distinct layers—creamy white coconut, earthy yellow jackfruit, and royal purple ube (purple yam)—all steamed to perfection. Topped with golden, toasted coconut curds known as latik, it offers a symphony of textures and a delicate sweetness that captures the soul of traditional Filipino kakanin.
🥗 Ingredients
The Sticky Rice Base
- 2 1/2 cups Glutinous rice flour (sifted to remove lumps)
- 1 cup White granulated sugar (adjust slightly for desired sweetness)
- 2 cups Coconut milk (full-fat canned or fresh for best richness)
- 1 can Condensed milk (14 oz / 397g standard size)
Flavorings and Colors
- 1/2 cup Ube halaya (Purple yam jam) (store-bought or homemade)
- 1 teaspoon Ube extract (for deep purple color and aroma)
- 1/2 cup Langka (Jackfruit) (finely minced or pureed)
- 2-3 drops Yellow food coloring (optional, to enhance the langka layer)
- 1/2 teaspoon Vanilla extract (for the plain white layer)
The Latik Topping (Coconut Curds)
- 1 cup Coconut cream (must be thick coconut cream (kakang gata))
Preparation
- 1 tablespoon Coconut oil or Vegetable oil (for greasing the pan)
👨🍳 Instructions
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1
Start by making the latik. Pour the coconut cream into a small saucepan over medium heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the liquid evaporates and the oils separate.
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2
Continue frying the remaining solids in their own oil until they turn a deep golden brown. Drain the curds (latik) from the oil and set both aside. Save the oil for greasing the pan.
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3
In a large mixing bowl, whisk together the glutinous rice flour and sugar until well combined. Gradually pour in the coconut milk and condensed milk, whisking constantly until the batter is completely smooth and free of lumps.
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4
Divide the batter equally into three separate bowls. Each bowl should contain approximately 1 1/2 to 2 cups of the base mixture.
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5
Prepare the Purple Layer: To the first bowl, add the ube halaya and ube extract. Whisk until the color is uniform and the jam is fully incorporated.
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6
Prepare the Yellow Layer: To the second bowl, add the minced jackfruit and yellow food coloring. Stir well to ensure the fruit is evenly distributed.
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7
Prepare the White Layer: To the third bowl, simply add the vanilla extract and stir. This will remain the natural creamy color of the coconut.
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8
Grease a 9-inch round or square cake pan (or a traditional bamboo llanera) generously with the reserved coconut oil from the latik process.
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9
Prepare your steamer with enough water and bring to a boil. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
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10
Pour the purple mixture into the greased pan. Place in the steamer and steam over medium-low heat for 15-20 minutes, or until the layer is set and firm to the touch.
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11
Carefully pour the yellow mixture over the set purple layer. Steam for another 15-20 minutes. Ensure the steamer water is topped up if necessary.
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12
Pour the final white mixture over the yellow layer. Steam for a final 20-25 minutes. To check for doneness, insert a toothpick; it should come out clean but sticky.
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13
Remove the pan from the steamer and let it cool completely at room temperature for at least 2 hours. This is crucial for the layers to set and become easy to slice.
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14
Once cooled, run a thin knife around the edges of the pan. Invert the Sapin-Sapin onto a serving platter greased with coconut oil.
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15
Generously sprinkle the toasted latik over the top. Slice into wedges or squares using a greased knife to prevent sticking.
💡 Chef's Tips
Always grease your knife with coconut oil or a bit of butter before slicing to get clean, beautiful edges. Do not rush the cooling process; if you slice it while warm, the layers may slide or appear mushy. Wrap the steamer lid tightly with a cloth to ensure the surface of the cake stays smooth and free of water craters. If you can't find ube halaya, you can use more ube extract, though the texture won't be as rich. For an extra authentic touch, line your steaming pan with wilted banana leaves for a subtle smoky aroma.
🍽️ Serving Suggestions
Pair with a hot cup of Barako coffee or thick Filipino hot chocolate (Tsokolate de Batirol). Serve as a mid-afternoon snack (Merienda) alongside savory Pancit Guisado to balance the sweetness. Top with extra grated fresh coconut if you prefer a less oily crunch than latik. Store leftovers in an airtight container in the fridge, but microwave for 15 seconds before eating to restore the soft, chewy texture.