Sapin-sapin recipe is a popular Filipino dessert made with glutinous rice flour, coconut milk, condensed milk and sugar in 3 vibrant colored layers and topped with latik and toasted desiccated coconut.
Sapin-sapin is topped with latik (toasted coconut curds) that gives it the ultimate richness in flavor. It is easy to make, so don't skip it.
Tips in Making Sapin-Sapin
Traditional sapin-sapin recipe calls for flavored layers with different colors.
One layer has ube flavor (purple yam) and violet gel coloring. The second layer has pureed fresh jackfruit and orange gel coloring. You can use jackfruit flavoring instead of fresh jackfruit. The third layer is plain white.
Prepare a well greased pan using oil from latik or olive oil. The first layer is poured in the pan and steamed between 15 to 25 minutes. Do the toothpick test to check if done. Then pour the 2nd layer, repeat the same procedure for 2nd and 3rd layer.
When done, remove pan from steamer so mixture can cool down. Grease a spatula and use it to loosen the sides of the sapin-sapin. Transfer dessert in a well greased plate by placing plate above baking pan and invert so mixture can fall.
Note: If your pan is not well greased, sapin-sapin might not fall. Flip it back and pour about 1 tablespoon latik oil or olive oil on the sides of pan then gently push the spatula underneath the batter. Try again and transfer it on the plate.
Lightly brush the top of dessert with coconut oil from latik or olive oil.
Depending on your preference, you can top it with latik and fresh toasted coconut flakes or serve it on the side.
I know grating fresh coconut can be too much work instead use toasted desiccated coconut flakes that you can buy in most grocery stores and they are cheap too.
This recipe can be adjusted if you prefer a less sticky dessert. Instead of 2 ½ cups glutinous rice, use 2 cups of glutinous rice and ½ cup rice flour.
Who would think making sapin-sapin is so easy. Don’t be intimidated by the colored layers, I swear this recipe is so easy to make.
When the sunset has a tint of purple and deep yellow, it reminds me of this dessert.
When I made the purple layer, I almost screw it up. I have the neon purple gel but I wanted the traditional deep purple. I added blue thinking I would get that deep purple color – Nope! Black gel saved me. Now I know.
Once fully cooled down that’s when I like it and I find it more tastier the following day. Enjoy!
How to Make Sapin-Sapin Recipe
Below you will find a detailed sapin-sapin recipe and video.
The batter is prepared until well mixed and smooth, then it is divided into 3 portions. Flavor and gel coloring are added to each portion. The portions are steamed separately on top of each other.
When done, it is topped with latik. If you like toasted or desiccated coconut flakes you can add that as garnish too.
Refrigerate up to 3 days in a sealed container and heat a slice in the microwave for 10 to 15 seconds with increments of 5 seconds thereafter. Enjoy!
Sapin-Sapin Recipe with Latik
- 2 ½ cups glutinous rice flour
- 1 1/4 cups coconut milk
- 1/2 cup granulated white sugar
- 2/3 cup of 14 oz. condensed milk
- 1/2 cup ripe jackfruit pureed
- 1/4 teaspoon ube extract
- violet gel coloring
- orange gel coloring
- 2 tablespoons olive oil or coconut oil
- 1/2 cup latik
- Prepare steamer.
- In a large bowl, combine glutinous rice flour, sugar, condensed milk and coconut milk. Blend well until lumps disappear.
- Once batter is smooth divide it into 3 portions.
- Grease a 9 inch pan with coconut oil or olive oil. Set aside.
- Add ube flavor and purple gel coloring on one. Mix well.
- Pour mixture evenly in a greased 9 inch pan. Steam for 15 to 20 minutes. Cover the steamer lid with cheese cloth so it absorbs any moisture.
- Prepare the second portion. Add pureed jackfruit (langka) and orange gel coloring. Blend and mix well. Set aside.
- Do the toothpick test to check if the first layer is done. Poke the mixture with toothpick. If toothpick comes out clean it is already cook.
- Leave the pan in the steamer and evenly pour the orange batter above the purple layer. Cook for 20 to 25 minutes. Again do the toothpick test to check if done.
- Once done, pour the white layer and cook for another 20 to 25 minutes. Repeat the toothpick test again.
- Turn off heat and remove pan from steamer. Let mixture cool off completely.
- Grease spatula and use it to loosen the sides of the sapin sapin.
- Transfer to a greased plate. Place plate on top of baking pan and flip so sapin sapin can fall.
- Note: If you don’t grease it enough sapin sapin might not fall. Flip it back pour about 1 tablespoon olive oil on the side of the pan. Gently push the spatula underneath the batter. Try again and transfer it to a plate.
- Once on the plate spread coconut oil lightly and add latik. Cut 8 to 10 slices. Serve toasted coconut on the side. Enjoy!
- You may use toasted dessiccated coconut instead of a fresh toasted coconut.
- This recipe can be adjusted if you prefer a less sticky sapin sapin. Instead of 2 ½ cups glutinous rice use 2 cups of glutinous rice and ½ cup rice flour.
More Delicious Filipino Kakanin (Desserts)
Ube Halaya Recipe (Purple Yam Jam or Ube Jam)
Kutsinta Recipe (Kutchinta)
Biko Kalabasa Kakanin (Kabocha Squash Biko)
Latik (Toasted Coconut Curds)