📝 About This Recipe
Sapin-sapin, meaning 'layers,' is a masterpiece of Filipino confectionery that celebrates the harmonious blend of glutinous rice and coconut milk. This visually stunning dessert features three distinct layers—vibrant purple ube, sunny yellow jackfruit, and creamy white coconut—topped with golden, toasted coconut curds called latik. It is a chewy, sweet, and nutty labor of love that is essential for any Filipino celebration or special gathering.
🥗 Ingredients
The Sticky Rice Base
- 1 1/2 cups Glutinous rice flour (sifted to remove lumps)
- 1/2 cup Rice flour (provides structure)
- 2 cups Coconut milk (full-fat canned or fresh)
- 1 can Condensed milk (14 oz / 395g)
- 1/2 cup Granulated sugar
Flavoring and Coloring
- 1/2 cup Ube halaya (purple yam jam) (for the purple layer)
- 1 teaspoon Ube extract (for deep color and aroma)
- 1/2 cup Langka (jackfruit) (finely minced, canned in syrup or fresh)
- 2-3 Yellow food coloring (drops)
- 1/2 teaspoon Vanilla extract (for the white layer)
Latik (Topping) and Prep
- 1 cup Coconut cream (thickest part of the milk)
- 2 tablespoons Coconut oil (for greasing the pan)
👨🍳 Instructions
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1
Prepare the Latik: Pour 1 cup of 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 solids separate from the oil.
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2
Continue frying the solids in their own oil until they turn a deep golden brown. Drain the solids (latik) and set aside; reserve the fragrant coconut oil for greasing.
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3
Prepare the Steamer: Fill a large steamer with water and bring to a boil. Grease the bottom and sides of a 9-inch round cake pan or llanera with the reserved coconut oil. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
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4
Make the Base Mixture: In a large mixing bowl, whisk together the glutinous rice flour, rice flour, and sugar. Gradually pour in the coconut milk and condensed milk, whisking until the batter is completely smooth and no lumps remain.
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5
Divide the Batter: Split the mixture equally into three separate bowls (approximately 1 1/3 cups per bowl).
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6
Flavor the Layers: In the first bowl, whisk in the ube halaya and ube extract until the color is uniform (Purple Layer). In the second bowl, stir in the minced jackfruit and yellow food coloring (Yellow Layer). Leave the third bowl plain, adding only the vanilla extract (White Layer).
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7
Steam the First Layer: 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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8
Steam the Second Layer: Gently pour the yellow mixture over the purple layer. Use a spatula to smooth it out. Steam for another 15-20 minutes.
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9
Steam the Final Layer: Pour the 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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10
Cool Down: 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 sliceable.
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11
Unmold and Serve: Once cooled, run a thin knife greased with coconut oil around the edges. Invert onto a serving platter. Brush the top with a little coconut oil and generously sprinkle the golden latik over the surface.
💡 Chef's Tips
Steam over medium-low heat; high heat causes the layers to puff up unevenly and creates air bubbles. Always grease your knife or spatula with coconut oil when slicing to prevent the sticky rice from clinging. If you don't have ube halaya, you can use more ube extract, though the texture will be slightly less dense. Ensure the steamer lid is wrapped in a cloth to keep the surface of your sapin-sapin smooth and water-free. For a cleaner look, strain each flavored mixture through a fine-mesh sieve before pouring into the pan.
🍽️ Serving Suggestions
Serve with a warm cup of Salabat (Filipino Ginger Tea) to balance the sweetness. Pair with a hot Kapeng Barako (strong Batangas coffee) for a classic afternoon snack. Serve alongside other 'kakanin' like Puto or Kutsinta for a festive dessert platter. Enjoy at room temperature; if refrigerated, microwave for 10-15 seconds to restore the soft, chewy texture.