Sapin-Sapin for Christmas!

Sapin-Sapin is one of the native delicacies that we have in Philippines especially during Christmas.  Sapin-sapin means “layer” and the dessert is recognizable for its layers, each colored separately but,  honestly I’m not really fond of eating this but now I’m starting to love it maybe because it is rarely served here. You can only have it here during the Filipino gatherings  like parties. I discovered also that my husband loves sapin-sapin so I got  interested to make it on my own and to my surprise the recipe was so easy to cook. My sapin-sapin was just plain, I did not put any flavors in it like jackfruit, Ube,  but I was happy with the outcome, It’s very delicious and my husband loves it very much. Maybe next time I will try adding flavors in it and I’m sure it is more delicious! I got the recipe from  Kitchen Confidante

 

sapin2x

layers

Makes one 9 inch “cake.”

  • banana leaves (optional) or parchment paper
  • coconut oil or cooking spray
  • 1 cup rice flour
  • 1 cup granulated sugar
  • 1 13.5 oz can of coconut milk (gata)
  • 1 14 oz can of condensed milk
  • 1/4 cup canned ube (taro), drained
  • 1/4 cup langka (jackfruit), canned or jarred, drained
  • violet and yellow food coloring
  • coconut sugar, for topping (see recipe below)

Prepare the cake pan by lining the bottoms and sides with banana leaves or parchment paper. Brush lightly with coconut or canola oil, or spray lightly with cooking spray.

Whisk together rice flour and sugar. Add to coconut milk and condensed milk and blend (or whisk well) until smooth. Divide into three portions, about 1 1/3 cup each. Leave one portion white. Take the second portion and blend in the ube and a few drops of violet food coloring until you achieve a rich purple color. Take the third portion and do the same with the langka and yellow food coloring.

Prepare a steamer and set water to boil.

Beginning with the purple ube batter, pour into prepared pan/dish. Carefully place into the steamer and cover. Steam for about 30 minutes, or until an inserted toothpick comes out clean. Pour the yellow langka layer and steam for another 30 minutes or until set. Finally, pour the final white layer and steam 30 minutes or until set.

Carefully remove the Sapin-Sapin from the steamer and allow to cool completely. Chill in the refrigerator until ready to serve. Slice  and serve with coconut sugar.

COCONUT SUGAR

  • 1 cup coconut flakes
  • 1-2 tablespoons sugar (to taste)

In a skillet over medium low heat, toast coconut flakes until just golden brown, stirring frequently. Add sugar and stir till you reach desired color.

Note: The original recipe calls for 4 Tablespoon, but it is so sweet for my husband so maybe 1-2 tablespoon is enough or it’s up to your taste preference 🙂

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