Sapin Sapin Recipe

Last Updated on March 5, 2015 by Ed Joven

How to cook Sapin Sapin

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. This recipe yields 3 medium Llanera.

Sapin Sapin Ingredients:

For the Latik:

2 cups fresh coconut milk

For the White Layer:

⅔ cups glutinous rice flour
¼ cup refined sugar
1 cup coconut milk
⅓ cup bottled macapuno

For the Orange Layer:

⅔ cups glutinous rice flour
¼ cup refined sugar
1 cup coconut milk
⅓ cup fresh jackfruit “Langka” cut into strips
A few drops of egg-yellow or orange food coloring

For the Ube / Violet Layer:

⅔ cups glutinous rice flour
¼ cup refined sugar
1 cup coconut milk
⅓ cup ube halaya
A drops of violet food coloring (optional)

Materials needed:

3 Llanera’s (size 6×3.5) greased with coconut oil from Latik
A Steamer and Blender

Sapin Sapin Cooking Instructions:

First, we will cook the Latik.
Pour the 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 the Llaneras with reserved coconut oil from the latik and set aside.

Pour the macapuno mixture into your 1st bowl with the dry ingredients and mix well using a whisk, then set aside.
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.)
Prepare 3 mixing bowls and combine ⅔ cup of glutinous rice flour and ¼ cup of refined sugar in each bowl and mix well.
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 latik then, serve.