Filipino
Sapin-Sapin
Sapin-sapin is a Filipino steamed kakanin made with chewy layers of coconut and glutinous rice batter. This small batch has the classic white, yellow langka, and purple ube layers finished with fragrant latik.
Watch it madeYummy Kitchen · 6:43
Ingredients
- Coconut cream1/2 cup
- Glutinous rice flour3/4 cup
- Rice flour2 tbsp
- Granulated sugar1/3 cup
- Coconut milk1/2 cup
- Sweetened condensed milk1/4 cup
- Water1/3 cup
- Ube halaya2 tbsp
- Ube extract1/4 tsp
- Finely chopped sweetened jackfruit2 tbsp
- Yellow food coloring1 to 2 drops
- Neutral oil1 tsp
- Banana leaf, wilted over flame and cut to fit the pan1 small piece
Method
- Make the latik by simmering the coconut cream in a small pan over medium heat, stirring often, until the oil separates and the coconut solids turn golden brown.
- Strain the latik, reserving both the toasted curds and the coconut oil separately.
- Grease a small round or square heatproof pan, about 5 to 6 inches wide, with the reserved coconut oil and line the bottom with the banana leaf.
- Prepare a steamer with gently boiling water and wrap the lid in a clean towel to prevent condensation from dripping onto the sapin-sapin.
- In a bowl, whisk together the glutinous rice flour, rice flour, sugar, coconut milk, condensed milk, and water until smooth.
- Strain the batter through a fine sieve to remove lumps.
- Divide the batter evenly into three bowls.
- Leave one portion plain for the white layer.
- Stir the chopped jackfruit and yellow food coloring into the second portion.
- Stir the ube halaya and ube extract into the third portion until evenly purple.
- Pour the purple ube batter into the prepared pan and steam for 8 to 10 minutes, or until the surface is set.
- Pour the yellow langka batter gently over the set ube layer and steam for another 8 to 10 minutes.
- Pour the plain white batter over the yellow layer and steam for 15 minutes, or until fully set and a toothpick inserted in the center comes out clean.
- Remove the pan from the steamer and let the sapin-sapin cool completely so the layers firm up.
- Brush the top lightly with reserved coconut oil, loosen the edges, unmold, and cut into wedges or squares.
- Top generously with the toasted latik just before serving.
Common questions
Can I substitute ingredients in sapin-sapin if I can’t find ube halaya or banana leaf?
Yes. Use more mashed purple sweet potato plus a little extra ube extract if needed. If you can’t get banana leaf, line the pan with parchment, but the aroma will be less traditional.
How long does sapin-sapin take to steam, and how do I know each layer is done?
Each layer usually needs about 8 to 10 minutes over steady steam. The batter should look set and glossy, not wet, before adding the next layer. The top is done when a skewer comes out mostly clean.
What are the most common mistakes when making sapin-sapin?
The biggest problems are lumpy batter, too much heat, and adding the next layer too early. Also avoid a loose steamer lid, which causes dripping. Keep the water at a gentle boil so the layers cook evenly.
How should I store leftover sapin-sapin, and can I freeze it?
Store it covered in the refrigerator for up to 3 days. It firms up when cold, so let it sit at room temperature before serving. Freezing is possible, but the texture may become slightly grainy after thawing.
What is the best way to serve sapin-sapin?
Slice it into wedges or squares and serve at room temperature or slightly chilled. Top with latik for extra richness. It pairs well with coffee or tea and is easiest to cut with a lightly oiled knife.