Sapin sapin is a sticky rice cake from the Philippines, it originated in a northern province called Abra. The name came from the word sapin which means sheets or layer, it is also the main characteristic of this rice cake, its vibrant multi coloured layers.
- 500 g glutinous rice flour
- 1 1/2 cup sugar
- 1/2 can 400 g condensed milk
- 2 cans 400 ml coconut milk
- 1 can 200 ml coconut cream
- 1/3 cup freshly grated ube (purple yam)
- 1/2 packed cup fresh ripe jackfruit flesh
- 1/3 cup macapuno, drained and finely chopped
- 1 cup desiccated coconut
- ube flavocol
- yellow food colour
- In a large mixing bowl combine together glutinous-rice flour, sugar, condensed milk, coconut milk and coconut cream.
- Divide into 3 equal portions then place on 3 individual bowls.
- In the first bowl add grated ube, using a clean hand blender, blend mixture until smooth
- In the second bowl add fresh ripe jackfruit flesh and yellow food colour, using a clean hand blender, blend mixture until smooth
- In the third bowl add macapuno, using a clean hand blender, blend mixture until smooth
- Place the first mixture (purple) in a greased pan lined with cling wrap then place in a steamer and steam for 15-20 minutes or until the mixture sets. Remove from steamer.
- Add the second mixture (yellow) on top of the steamed mixture, place back in the steamer and steam for 15 -20 minutes or until the mixture sets. Remove from steamer.
- Add the last mixture (white) on top of the steamed mixture, place back in the steamer and steam for 30 more minutes.
- Remove from steamer; let it cool before slicing and serving.
- In a pan desiccated coconut, toast using low heat until golden brown in colour. Serve sapin sapin topped with toasted coconut flakes.
I updated the above recipe as one reader noticed the measurements were wrong, apologies if someone earlier used the old recipe I missed an ingredient on the first version and wrongly indicated the amount.