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.
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Equipment (click equipment to buy it)
Ingredients (click ingredient to buy it)
- 1 1/3 cup Coconut Milk
- 1 can Condensed Milk
- 3/4 cup Sugar
- 1 cup Glutinous Rice Flour
- pinch Salt
- 1/2 teaspoon Pandan Extract
- 1/2 - 1 teaspoon Red Food Color
- 1/2 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 and leave pan in the steamer to cool a bit then take out pan to completely cool sapin-sapin.
- Meanwhile do the 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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