Sapin Sapin a popular Filipino sticky dessert made of 3 layers with vibrant colors.
Course Dessert, Snack
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
2 ½cupsglutinous rice flour
1 1/4cupscoconut milk
1/2cupgranulated white sugar
2/3cupof 14 oz. condensed milk
violet gel coloring
orange gel coloring
2tablespoonsolive oil or coconut oil
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.