Sapin-Sapin

A rice-based Filipino delicacy, sapin-sapin comprises layers of glutinous rice and coconut. It is made from rice flour, coconut milk, sugar, water, and coloring, with coconut flakes sprinkled on top.

Sapin-sapin means “layers” and this visual and gastronomic treat is recognizable for its layers, each of a different color.

Sapin-sapin is made from rice flour or rice that has been soaked overnight, then crushed into a paste; sometimes yams or yam flour; coconut milk; and sugar.

Each layer is tinted and steamed before the next layer is added. Traditionally, the bottom layer is a deep ube-like purple, the middle layer is a golden yolk yellow, and the top layer is white.

Sapin Sapin Ingredients

* 1 1/2 cups malagkit dough (galapong)

* 1/2 cup rice galapong

* 2 1/2 cups white sugar

* 3 cups cooked ube (mashed)

* grated coconut

* 4 cups thick coconut cream (from 2-3 coconuts)

* 2 cans (big) condensed milk

* food coloring: violet and egg-yellow

How To Make Sapin Sapin

Blend all ingredients except the mashed ube and food coloring.

Sapin Sapin Layers – In the case of three layers:

1). For the first layer: Add mashed ube. To enhance the color of the ube, add a dash of violet food coloring. Mix thoroughly.

2). For the second layer: Add egg-yellow coloring. Mix well.

3). For the third layer: Plain white, no need to add anything.

4). Grease a round baking pan. Line with banana leaves and grease the leaves. Then pour in the ube mixture. Spread evenly. Steam for at least 30 minutes, until firm. Note: cover the baking pan with cheese cloth before steaming.

5). Pour the second layer on top of the cooked ube. Cover again and steam for 30 minutes.

6). Last, pour in the third layer or the plain mixture. Again, steam for 30 minutes or until firm.

7). Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

8). Cool before slicing.