This is Sapin Sapin (Steamed Coconut Layer Pudding). Sapin-sapin is a dessert in Philippine cuisine that consists of layered glutinous rice and coconut. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. This is one of the Filipino’s favorite mid-day snacks. Enjoy this recipe from all of us at .
- 1 cup of powdered glutinous rice flour
- 1 can of condensed milk
- 4 cups of coconut cream
- 1 cup of sugar
- purple food color
- yellow food color
- In a mixing bowl, combine the glutinous rice flour and sugar.
- Mix these until well blended.
- Add the 2 cups of coconut cream and mix again.
- Now add the condensed milk.
- Whisk until it has a smooth consistency.
- Divide the mixture into three portions.
- Add yellow food coloring in the first portion until desired color is reached, then whisk until the color is evenly distributed.
- Now add purple food coloring in the second portion until the desired color is reached, then whisk until the color is evenly distributed.
- Leave the third portion as is, which should be an off white color.
- Preheat your steamer for about 5 minutes.
- Grease a baking pan with cooking oil or melted butter.
- Transfer the purple mixture to the pan.
- Place the pan in a steamer then let it cook for 20 minutes.
- Cover the lid of the steamer with a clean white cloth to prevent the water from dripping into the mixture. This will prevent sapin-sapin from being soggy.
- After the 20 minutes has passed, check the mixture to see if it’s done. To be sure, insert a toothpick to the batter to see if it is firm. If it comes out clean then it is done.
- Now pour the white mixture on top of the firm purple mixture.
- Steam again just the same as before, again with the lid on.
- Check the sapin-sapin in 30-35 minutes and test it with the toothpick again.
- Then add the yellow mixture on top of the last layer and continue to steam.
- Check the sapin-sapin with the toothpick again in about 1 hour. If the toothpick still gets batter on it when you check let it keep steaming and check again every 5-10 minutes.
- When it is done, turn the heating element off.
- Let it cool completely before removing from the pan.
- Serve with prepared latik or toasted shredded coconut.
For the Latik:
- Heat the remaining 2 cups of coconut milk in a sauce pan over medium heat.
- Bring the coconut cream to a boil then begin to stir.
- Stir continuously until nearly all the liquid has boiled away.
- When this becomes thick, reduce the heat to low.
- Continue stirring until a sticky, brownish residue forms.
- Then turn the heat off and set aside.
For this recipe you will need a steamer that is big enough to place the pan that your Sapin Sapin will be cooked in inside of it. So be sure to check ahead of time to make sure that the pan fits. Also be careful not to let your steamer run out of water during the cooking process.