Sapin-Sapin (Layered Sticky Rice Cake)
Sapin-Sapin is a Filipino multi-colored (and flavored) layered sticky rice cake. It's traditionally made of galapong (sticky rice dough) mixed with coconut milk and sugar.
Equipment
Ingredients
- 1 ⅓ cup Coconut Milk
- 1 can Condensed Milk
- ¾ cup Sugar
- 1 cup Glutinous Rice Flour
- pinch Salt
- ½ teaspoon Pandan Extract
- 1 teaspoon Red Food Color
- ½ teaspoon Yellow Food Color
- 1 teaspoon Purple Yam ube flavor
- Coconut Oil for greasing the pan and the layers of sapin-sapin
LATIK TOPPING:
- 3 cups Coconut Milk bring to boil until oil comes out and curdled coconut milk turns golden brown
ALTERNATIVE LATIK TOPPING:
- 1 Desiccated Coconut toast until golden then add sugar towards the end to sweeten
Instructions
- Make the latik first if using.
- Combine all ingredients in a bowl except for the food color and flavors.
- Divide mixture into 3 or 4 separate bowls.
- Add a food color/flavor into each portion.
- Grease a 7 inch or 8 inch pan with coconut oil.
- Pour the pandan flavor into the pan.
- Cover loosely with foil and steam until set.
- Brush top with a little coconut oil and pour red mixture.
- Put the pan back in the steamer and steam until mixture sets.
- Repeat until all batter are used up.
- Turn off heat.
- Leave pan in the steamer to cool a bit.
- Take out pan to completely cool sapin-sapin.
TOPPING:
- Toast desiccated coconut in an ungreased pan over medium high heat.
- Add sugar if desired.
- Sprinkle on top of the sapin-sapin before serving.
- Enjoy! 😀
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