Sapin-Sapin Recipe, 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 (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

• 1 1/2 cups malagkit dough (galapong)
• 1/2 cup rice galapong
• 1/2 cup white sugar
• 3 cups cooked ubi (mashed)
• grated coconut
• 1 cup thick coconut cream
• 1 can condensed milk
• food coloring; violet & egg-yellow

• Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

• To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
  To 2nd part – add egg-yellow coloring. Mix well.
  To 3rd part – just plain white, nothing to add.
• Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
• Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
• Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
• Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
• Cool before slicing.

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