Sapin-Sapon
Layered Rice Cake
A beloved Filipino delicacy, Sapin-Sapin is a visually stunning and deliciously chewy layered rice cake made from glutinous rice flour, coconut milk, and sugar. Its vibrant, distinct layers, often colored and flavored with ube (purple yam) and jackfruit, make it a popular centerpiece for festivals and celebrations.
🧂 Ingredients
- 300 g Glutinous rice flour(Also known as sweet rice flour. Ensure it's glutinous for the chewy texture.)
- 600 ml Coconut milk(Full-fat canned coconut milk is recommended for richness.)
- 200 g Granulated sugar(Adjust to your preferred sweetness.)
- 1 tsp Ube extract(For the purple layer. Use food-grade extract.)
- 1 tsp Jackfruit extract or ripe jackfruit puree(For the yellow/golden layer. If using fresh jackfruit, puree about 1/4 cup of ripe fruit.)
- a few drops Food coloring (optional)(For additional vibrant colors if desired, e.g., pink or green.)
- for topping Latik (toasted coconut curds)(Optional, but traditional. Can be made by simmering coconut cream until solids separate and toast.)
👨🍳 Instructions
- 1
Prepare the base batter: In a large bowl, whisk together the glutinous rice flour and granulated sugar until well combined. Gradually pour in the coconut milk while whisking continuously to form a smooth, lump-free batter.
⏱️ 15 minutes - 2
Divide and flavor the batter: Divide the batter equally into three portions (or more, depending on the number of colors you want). To one portion, add the ube extract and mix well until the color is uniform and vibrant purple. To another portion, add the jackfruit extract or puree and mix thoroughly. If using additional food coloring, add a few drops to the third portion (or divide further) and mix until the desired colors are achieved. Ensure each portion is well-mixed.
⏱️ 15 minutes - 3
Steam the layers: Prepare a steamer by filling it with water and bringing it to a rolling boil over medium-high heat. Grease a 8x8 inch (or similar size) square pan or mold. Pour the first colored batter (traditionally the purple or white layer) into the prepared pan, ensuring an even layer. Cover the steamer and steam for 15-20 minutes, or until the layer is set and firm to the touch. Carefully pour the second colored batter over the first, ensuring it covers evenly. Steam again for another 15-20 minutes. Repeat this process for all remaining layers, steaming each one until set before adding the next. The final layer should also be steamed until cooked through.
⏱️ 1 hour 30 minutes - 4
Cool and serve: Once the last layer is steamed, turn off the heat and let the sapin-sapin sit in the steamer for another 10 minutes to ensure it's fully cooked. Remove the pan from the steamer and let it cool completely at room temperature. Once cooled, you can optionally sprinkle the top with latik (toasted coconut curds). Cut into squares or diamond shapes before serving.
⏱️ As needed for cooling
💡 Pro Tips
- ✓Ensure each layer is fully set before adding the next to prevent the layers from mixing.
- ✓Traditional sapin-sapin features three distinct colors: purple (ube), white or yellow (plain or jackfruit), and sometimes pink or green.
- ✓Latik, toasted coconut curds, adds a delightful texture and flavor contrast to the chewy cake.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different natural or artificial flavorings and colors, such as pandan extract for green, or strawberry for pink.
- Add finely grated cheese to one of the layers for a sweet and savory twist.