Sapin-Sapin is one of the kakanin sections that the Philippines offer, being made from mainly glutinous rice flour and coconuts. It has commonly three colors and flavors, yellow at the bottom, then white and finally topping it off with violet.
Contrary to the complicated look of the Sapin-Sapin, it is very easy and quick to cook. Grab your steamer and you’re good to go. Layering the mixtures is easy and fun, like you’re playing with Legos who happen to be chewy and yummy. And lastly top it off with toasted coconut shavings for that extra crunch. Try having fun in layering with this recipe!
- 1 1/2 cup Glutinous or Sweet Rice Flour
- 1 1/4 cup Rice Flour
- 1 3/4 cup Sugar
- 3 cups Coconut Milk
- 1/4 cup Coconut Cream
- 1/2 teaspoon Anise Seed
- Red, Yellow, Purple Food Color
- 1/4 cup Ube Powder or Purple Yam Powder (optional)
- 2 cups Shredded Dried Coconut
- 1/4 cup Vegetable Oil
- Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved.
- Divide the mix into 4, about 1 1/4 cup each bowl.
- Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed. Set aside.
- Put about 8-10 drops red food color in one of the bowls, then add 1/4 tsp. anise seed. Set aside.
- Measure 1/4 cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food color. Set aside.
- Add the coconut cream to the last bowl to make it pearly white.
- Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides with oil.
- Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.
- Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.
- Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit and grind coarsely.
- To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with coconut bits on center of each slice. Serve extra toasted coconut on the side.