Traditional Filipino Sapin-Sapin Dessert Recipe

Ingredients

2 cups glutinous rice flour
1/2 cup rice flour
2 cups granulated sugar
3 cups coconut milk
1/4 teaspoon salt
Food coloring (red, yellow, green)
1 tablespoon vanilla extract
1/2 cup latik (fried coconut milk curds)
1/2 cup grated coconut

Steps and instructions

In a large mixing bowl, combine the glutinous rice flour, rice flour, sugar, and salt.
Add the coconut milk to the flour mixture, stirring well to combine until you get a smooth batter. Divide the batter into three equal parts.
Add food coloring to each portion of the batter. One portion should be colored red, another should be colored yellow, and the last portion should be colored green. Mix each portion well until the color is evenly distributed.
Apply a thin layer of coconut oil or cooking spray to a round baking pan. Pour in the first colored batter and spread it evenly across the pan.
Steam the first layer for about 10 to 15 minutes or until it is firm.
Pour in the second colored batter on top of the first layer and steam again for another 10 to 15 minutes or until firm.
Repeat the process with the third colored batter.
Once all the layers are done, steam the entire sapin-sapin for another 10 to 15 minutes. Remove from the steamer and let it cool completely before removing from the pan.
While the sapin-sapin is cooling, prepare the latik by frying the coconut milk curds in a pan until golden brown.
Sprinkle the latik and grated coconut on top of the sapin-sapin before serving.

Tools for making

Large mixing bowl - Used to combine the ingredients and mix the batter.
Round baking pan - Used to pour and steam the layers of sapin-sapin.
Steamer - Used to steam the sapin-sapin layers and the final product.
Pan - Used to fry the coconut milk curds for the latik.
Spatula - Used for stirring and mixing the batter.
Grater - Used to grate the coconut for topping.

Recipe variations

Using different flavors: Experiment with different flavors such as pandan, ube (purple yam), or mango instead of the traditional colors.
Adding toppings: Instead of just latik and grated coconut, you can try topping the sapin-sapin with toasted sesame seeds, crushed peanuts, or even fresh fruits.
Using alternative flours: For a gluten-free version, you can substitute the glutinous rice flour and rice flour with alternative gluten-free flours like cassava flour or cornstarch.
Adding fillings: Create a surprise inside the sapin-sapin by adding a layer of sweetened coconut jam (ube halaya), macapuno (sweetened coconut sport), or even diced fruits between the layers.
Creating a vegan version: Replace the traditional coconut milk with a non-dairy alternative such as coconut cream or almond milk to make the recipe vegan-friendly.
Reducing sugar: If you prefer a less sweet sapin-sapin, you can reduce the amount of sugar in the recipe or use a natural sweetener like coconut sugar or stevia.

Recipe overview

Sapin-sapin is a vibrant and delightful dessert from the Philippines. Its name, which translates to "layers", is fitting considering this sweet treat is known for its beautiful and distinct layers of colourful rice cake. Each layer is differently flavored and colored, typically with red, yellow, and green. The top is garnished with latik, or fried coconut milk curds, adding a tasty crunch to every bite. The process of making sapin-sapin involves mixing, coloring, layering, and steaming the batter, followed by a final touch of latik and grated coconut on top. It's an easy yet fun and rewarding endeavor to undertake in your kitchen. Not only will you love the taste of sapin-sapin, but you'll also enjoy the visual treat it offers. So, get ready to dive into the process and impress your friends and family with this beautiful, layered Filipino dessert.

Common questions

Can I use regular rice flour instead of glutinous rice flour? No, glutinous rice flour is necessary for the texture of sapin-sapin. Regular rice flour will not yield the same results.
How can I make the layers of sapin-sapin even? Make sure to spread each layer evenly in the baking pan before steaming. You can use a spatula or the back of a spoon to achieve a smooth and even layer.
Can I use canned coconut milk? Yes, you can use canned coconut milk for this recipe. Just make sure to shake the can well before measuring the coconut milk.
Do I have to use food coloring? Food coloring gives sapin-sapin its distinct vibrant colors. However, if you prefer a more natural look, you can skip the food coloring, and the sapin-sapin will still taste delicious.
Can I make sapin-sapin ahead of time? Yes, sapin-sapin can be made ahead of time. Once cooled, you can store it in an airtight container in the refrigerator for up to 3 days.

Serving dishes and utensils

Mixing Bowl - A large mixing bowl is needed to combine the ingredients and create the batter.
Steamer - A steamer is essential for cooking the sapin-sapin layers until they are firm and fully cooked.
Round Baking Pan - A round baking pan is used to pour the colored batter and create the layers of sapin-sapin.
Coconut Oil or Cooking Spray - Coconut oil or cooking spray is used to grease the baking pan and prevent the sapin-sapin from sticking.
Frying Pan - A frying pan is needed to fry the coconut milk curds to make the latik topping.
Serving Plate or Platter - A serving plate or platter is used to present and serve the sapin-sapin.
Knife - A knife is required to cut the sapin-sapin into individual portions before serving.

Origin stories

Sapin-sapin, a vibrant and delightful dessert, is a testament to the Philippines' love for kakanin, or traditional rice cakes. This colorful layered dessert, whose name literally translates to "layers", is a staple during festive occasions and is often seen in banquets and fiestas across the archipelago. It's believed that each layer of the sapin-sapin represents a different level of the Filipino life or society, making it not just a delicious treat, but a culinary embodiment of cultural symbolism. The top layer, usually colored violet and flavored with ube, represents the nobility or the 'mga datu'. The middle layer, often yellow and flavored with jackfruit, stands for the middle class or 'mga maharlika', while the white bottom layer signifies the commoners or 'mga alipin'. Thus, every bite of sapin-sapin is a taste of the rich cultural tapestry of the Philippines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.