Sapin-sapin recipe is a popular Filipino layered glutinous rice flour dessert (kakanin) recognizable with 3 vibrant colored layers served with latik.
It is made by combining glutinous rice, coconut milk, condensed milk and sugar. It is topped with latik (toasted coconut curds) and toasted desiccated coconut.
Tips in Making Sapin-Sapin
Traditional sapin-sapin recipe calls for flavored layers with different colors.
One layer has ube (purple yam) flavor and violet gel color. The second layer has pureed fresh jackfruit and orange gel color. You can use jackfruit flavor instead of fresh jackfruit. The third layer is plain white.
Once mixture has cooled down. Brush the top with coconut oil from latik (toasted coconut curds) or olive oil.
Depending on your preference, you can add latik and toasted coconut on top of sapin-sapin or serve it on the side.
Who would think making sapin-sapin is so easy. Don’t be intimidated by the colored layers, I swear it is so very 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 screwed 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 it has fully cooled down that’s when I like it and I find it more tastier the following day. Enjoy!
How to Make Sapin-Sapin
Sapin-Sapin with Latik Recipe
- 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)