How to cook authentic Sapin-Sapin Recipe.
Sapin-Sapin Recipe – is a popular delicacy and a well-loved kakanin here in the Philippines, it is commonly serves in fiestas. A tri-colored & layered sticky rice cake made from glutinous rice flour and fresh coconut milk with 3 different flavors on each layer and steamed until cooked. This good looking dessert has a great combination of flavours from ube which is the violet layer, jackfruit “langka” the orange layer and of course the macapuno which is the white layer. Sapin-sapin is usually served with latik on top or toasted sweetened desiccated coconut. This recipe is a real thing, no shortcuts the flavor is authentic and it’s not too sweet this is a perfect and a must try sapin-sapin recipe.
Latik & Sapin-Sapin Ingredients:
- For the Latik:
- 2 cups fresh coconut milk
- For the White Layer:
- 2/3 cups glutinous rice flour
- 1/4 cup refined sugar
- 1 cup coconut milk
- 1/3 cup bottled macapuno
- For the Orange Layer:
- 2/3 cups glutinous rice flour
- 1/4 cup refined sugar
- 1 cup coconut milk
- 1/3 cup fresh jackfruit “Langka” cut into strips
- A drops of eggyellow or orange food coloring
- For the Violet Layer:
- 2/3 cups glutinous rice flour
- 1/4 cup refined sugar
- 1 cup coconut milk
- 1/3 cup ube halaya
- A drops of violet food coloring (optional)
- You also need:
- 3 Llanera’s (size 6×3.5) greased with coconut oil from Latik
- A Steamer and Blender
Cooking Instructions:
- First, we need to cook the Latik pour 2 cups fresh coconut milk in a saucepan and heat over medium high until it boils. When it starts to boil, turn the heat to low, let it simmer and stir occasionally. When the coconut milk starts to curdle it will form tiny bits and it will start to generate coconut oil. This oil will help you cook your coconut and turn them into light brown. It will not take long to brown it, so keep an eye on it then, remove from the heat and let it cool completely.
- Prepare your steamer and place enough water for steaming, if your steamer is too small don’t worry, you can always add water after each layer is done. Preheat your steamer on medium heat and let it bring to a boil and cover with a lid. Grease Llaneras with reserved coconut oil from the latik and set aside.
- Prepare 3 mixing bowls and combine 2/3 cup of glutinous rice flour and ¼ cup of refined sugar in each bowl and mix well. For the first layer combine macapuno and a cup of coconut milk in a blender and puree until smooth. (I’m using a handy shake maker, my blender is too big for this.) Pour the macapuno mixture into your 1st bowl with the dry ingredients and mix well using a whisk, then set aside.
- Using the same blender, combine jackfruit and a cup of coconut milk and puree until smooth. Pour the jackfruit mixture in the 2nd bowl with your dry ingredients, add a drop of orange food coloring and mix until well blended. Again, using the same blender, combine ube halaya and a cup of coconut milk and puree until smooth. And pour the ube mixture into your last bowl, adding a few drops of violet food coloring if desired and mix until well blended.
- All layers are done and now we have 3 bowls of flavored mixed so lets start steaming. Divide macapuno mixture evenly in your prepared Llaneras about half cup each. Steam the first layer about 20 minutes or until inserted toothpick comes out clean. Don’t forget to put a clean cloth to cover the lid, this will help catch the water drippings that can make your sapin-sapin soggy later on. When you’re done with the 1st layer take out the Llaneras from the steamer and check the water level of your steamer add more water if necessary.
- Again, divide the jackfruit mixture into 3 and pour on top of each Llanera and put it back on the steamer and steam for another 20 minutes or until inserted toothpick comes out clean. And when you’re done with the 2nd layer, do the same procedure with the last one and steam for another 30 minutes or until inserted toothpick comes out clean. Fire off, let it cool completely at room temperature.
- Brush the top of each sapin-sapin with coconut oil in that case it will not stick onto your plate or containers when you invert it. Top with generous latik then, serve and enjoy!
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Here’s our simple ingredients (Glutinous Rice Flour, Refined Sugar, Coconut Milk, Macapuno, Fresh Jackfruit, Ube Halaya and Food Coloring)
And don’t forget our homemade and delectable Latik or toasted desiccated coconut toppings.
If you plan to share this with your family and friends or you might consider selling it, I recommend you to place this on individual plastic containers. Like what I did, looks good right? This is a simple packaging idea fit for selling all you need is a logo sticker with your info and a price tag 🙂
This recipe yields 3 medium Llanera and will cost about P220, but if you prefer to use canned coconut milk, it will cost you more. (If you use 2 fresh grated coconut this yields 6 cups which is only P50 in the local market and if it’s canned from the grocery store, 3 cans of (400ml) yields 5¾ cups only and the cost is P130 what a big difference right?? Store in an airtight container and refrigerate. Sapin-Sapin will last for a week if stored properly.
Created: June 22, 2012 Updated: November 21, 2014
wow! sarap! superlike this one gusto ko matuto magluto nitong sapin sapin.. kakanin lover ako eh!..:)
Will it be the same proportion if I use powdered ube?Thank you.
Hi Carla, actually I haven’t tried using Ube powder, but if you prefer using it since powder is more concentrated I recommend that 2-3 tablespoons will do.
sa part po na ito.. “Add the mashed sweet potato and orange coloring on the first bowl, mashed ube and purple coloring for the second bowl and plain coconut for the last one.” – ano po yung plain coconut? thanks.
Hi Lav, I was referring for the base mixture ng sapin-sapin the glutinous rice flour and coconut milk, nasabi ko na plain coconut kasi no need to add anything.
hello po. tried this recipe last Sunday. ang result po, matigas sya and masyadong dry. nung hinalo ko na ung coconut mixture super lapot kaya siguro ganun ang result. pero ok naman ang lasa. ano po kayang naging problema? thanks.
Hi Lav, sorry to hear it didn’t work well hayaan mo try ko nga lutuin ulit yan e-update kita ulit.
I have been making your first sapin sapin recipe. And, I tried making this recipe last night, only with two lañeras and a ramekin. (because the sizes I have were a bit bigger ) Oh, I made two batches too, fyi! It turned out soft, and very good. I am just transferring the big ones to a platter for my “pamigay” this Christmas and last night ko pa siya naluto but ang lambot pa rin niya and it’s quite malagkit just the right texture, I wish I can share you the pictures :-). I added bourbon in my latik and lalo tuloy sumarap ang sapin sapin, lol!!
God bless you.
Wow bourbon in Latik sounds great, next time ma try nga yan hehe… Thanks for sharing your cooking experience with us and Merry Christmas!!