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Sapin Sapin: Ingredients

This recipe is for a traditional Filipino dessert called sapin-sapin, which is a layered glutinous rice cake steamed in a pan. It consists of three layers - a purple ube-flavored bottom layer, a yellow langka-flavored middle layer, and a plain white top layer. The finished cake is coated in coconut oil and topped with latik, which is caramelized coconut cream. Sapin-sapin requires about an hour of preparation and cooking time to make the rice batter and steam the layers together in the pan.

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Yvet Kat
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139 views

Sapin Sapin: Ingredients

This recipe is for a traditional Filipino dessert called sapin-sapin, which is a layered glutinous rice cake steamed in a pan. It consists of three layers - a purple ube-flavored bottom layer, a yellow langka-flavored middle layer, and a plain white top layer. The finished cake is coated in coconut oil and topped with latik, which is caramelized coconut cream. Sapin-sapin requires about an hour of preparation and cooking time to make the rice batter and steam the layers together in the pan.

Uploaded by

Yvet Kat
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Sapin Sapin

Sapin-Sapin is as tasty as it is pretty! Soft, chewy, and topped with golden latik, this Filipino steamed
glutinous rice cake is a delicious midday snack or after-dinner dessert.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
 Course: Dessert
 Cuisine: Filipino
 Keyword: sapin-sapin

 Servings:   Servings
 Calories: 557kcal
 Author: Lalaine Manalo

Ingredients

For the Latik

 1 cup coconut cream (kakang gata)


 3 1/2 cups glutinous rice flour
 2 cans (13.5 ounces each) coconut milk
 1 can (14 ounces) condensed milk
 1 cup sugar
 3 drops ube flavor extract
 3 drops langka flavor extract

Equipment

US Customary - Metric
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Instructions

 In a pan over medium heat, add coconut cream and bring to a boil.
Cook, stirring occasionally until liquid starts to thicken.
 Lower heat and continue to cook. As oil starts to separate and solids
begin to form, regularly stir and scrape sides and bottom of the pan to
prevent from burning. Continue to cook and stir until curds turn golden
brown. 
 Drain latik from the oil and store in separate containers until ready to
use.
 Generously brush inner sides and bottom of an 8-inch round baking pan
with the oil. 
 In a large bowl, combine glutinous rice flour, coconut milk, condensed
milk, and sugar. Stir together until sugar is dissolved and mixture is
smooth and well blended.
 Strain the batter using a fine-mesh sieve and divide evenly into three
bowls.
  In one bowl, add ube extract and stir until color is well dispersed. In
another bowl, add Langka extract and stir until color is well dispersed.
The remaining portion will be white and plain.
 Pour ube-flavored batter into the prepared baking pan. Steam for about
10 minutes or until set and toothpick inserted comes out clean. 
 Carefully pour langka-flavored batter over purple layer. Steam for about
10 minutes or until set and toothpick inserted comes out clean. 
 Gently pour plain batter over yellow layer. Steam for about 10 minutes
or until set and toothpick inserted comes out clean. 
 Remove cake pan from steamer and allow to cool completely.
 Run a knife around the sides of the pan to loosen the rice cake. Place a
wide, flat serving platter over cake pan and gently invert. Tap the pan a
few times to release the sapin-sapin onto the platter (purple layer will
now be the top layer). 
 Liberally brush top and sides of sapin sapin with coconut oil.  Sprinkle
latik on top and cut the cake into serving portions.

Video

Notes

 The rice batter is about 6 cups which fits perfectly in an 8 x 2 round


baking pan. You can also use an 8 x 8 square pan which has an 8-cup
capacity.
 For easy removal of steamed cake, liberally grease the inner sides and
bottom of the baking pan. Or use wilted banana leaves to line the pan or
parchment paper.
 To make the sapin-sapin extra special, stir in about 1/2 cup of mashed
cooked ube to the purple-colored mixture and 1/4 cup finely chopped
jackfruit (langka) to the yellow-colored mixture.
 Allow the kalamay to cool completely before covering as the escaping
steam might cause water puddles on top of the cake.

Nutrition

Calories: 557kcal | Carbohydrates: 80g | Protein: 8g | Fat: 24g | Saturated
Fat: 20g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 368mg | Fiber: 2g | Sugar: 35g | Vitamin
A: 90IU | Vitamin C: 2.1mg | Calcium: 113mg | Iron: 2.8mg

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