This colourful ‘kakanin’ is one of the many rice cake delicacies Filipinos can offer. The word ‘sapin-sapin’ means layers, it consists of three different flavours steamed on top of each other. It’s genius really: you get three for one! It’s topped with grated coconut or ‘latik’ (caramelized sugar and coconut) and sugar.
My childhood memory of sapin sapin is seeing it outside of my school and sold as a snack. The kakanin lady will have a big bilao (woven tray) layered with banana leaves and the carefully arranged array of rice cakes. It was so beautiful with all the different colours!
Sapin Sapin (Sweet Steamed Layered Rice Cake)Print Recipe
- 420g glutinous rice flour
- 1litre coconut milk
- 125ml condensed milk
- ½ tsp vanilla extract
- ½ tsp ube or purple yam extract
- ½ tsp jackfruit extract
- 210g granulated sugar
- 50g canned jackfruit, cubed (optional)
- 50g grated purple yam (optional)
- a drop of purple food colouring (optional)
- a drop of yellow food colouring (optional)
- grated coconut
In a large bowl mix rice flour and sugar until combined.
Add condensed milk, coconut milk, and vanilla mixing it until smooth
Divide it into 3 equal quantity into separate bowls
In the first bowl add vanilla extract, mix well and put it aside.
In the second bowl add purple yam extract, grated ube (if adding), mix well and put aside.
In the third bowl add jackfruit extract, canned jackfruit (if adding), mix well and put it aside.
Prepare your steamer and container (ideally a foil disposable container).
Once your steamer is ready add the jackfruit layer into your container, place in the steamer for 15 minutes until the middle is firm.
Add the vanilla layer and steam for 15-20 minutes until the middle is firm.
Lastly add the ube layer, steam for 20-25 minutes until the middle part is firm.
Take it out of the steamer, leave it to cool down, once cooled transfer it by tipping it in a serving dish and top it with fresh grated coconut.