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–+ servings

Sapin-Sapin - Filipino Layered Rice Cake

YUMMY KITCHEN
A colorful Filipino steamed rice cake made with glutinous rice flour, rice flour, coconut milk, condensed milk and sugar. Layered in purple, yellow, and white, then topped with sweet toasted coconut or latik.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Filipino
Servings 15
Calories 190 kcal

Equipment

  • Large mixing bowl
  • Fine mesh strainer
  • 3 small bowls
  • Mini molds or cake pan
  • Steamer with lid
  • Clean cloth
  • Measuring cups and spoons
  • Squeeze bottle, measuring cup, or small ladle
  • Spatula or spoon
  • Serving plate

Ingredients
  

For the Budbod Topping:

  • 1 cup desiccated coconut
  • 2 tablespoons white sugar

For the Sapin-Sapin:

  • 2 cups glutinous rice flour
  • 1 cup rice flour
  • 1/2 cup white sugar
  • 2 1/2 cups coconut milk
  • 1 cup condensed milk
  • 1 teaspoon purple food coloring or ube flavoring
  • 1 teaspoon yellow food coloring or jackfruit flavoring
  • Oil for greasing
  • Banana leaves optional

Instructions
 

  • Prepare the budbod. Place the desiccated coconut in a pan over low heat. Stir constantly until lightly browned and fragrant.
  • Add the white sugar and continue cooking for a few minutes, stirring continuously, until the coconut becomes golden and lightly caramelized. Remove from heat and let cool completely.
  • Make the batter. In a large bowl, combine the glutinous rice flour, rice flour, and white sugar. Mix well.
  • Add the coconut milk and condensed milk. Stir until the mixture is smooth and well combined.
  • Strain the batter through a fine-mesh strainer to remove lumps and create a smoother texture.
  • Divide the batter into three equal portions and transfer each portion into a separate bowl.
  • Add purple food coloring or ube flavoring to the first portion. Add yellow food coloring or jackfruit flavoring to the second portion. Leave the third portion white.
  • Mix each portion thoroughly until the colors and flavors are evenly distributed. Let the batter rest for about 30 minutes.
  • Prepare the steamer. Bring the water in the steamer to a boil. Lightly grease the mini molds with oil. You may also use banana leaves.
  • Wrap a clean cloth around the underside of the steamer lid to prevent condensation from dripping onto the sapin-sapin.
  • Steam the first layer. Pour about 1–2 tablespoons of the purple batter into each mold, making sure the amount is even. Steam over medium heat for about 8 minutes.
  • Check the first layer with a toothpick. It should be set before adding the next layer.
  • Add the second layer. Carefully pour an equal amount of yellow batter over the cooked purple layer. A squeeze bottle, measuring cup, or small ladle can make this easier.
  • Cover and steam over medium heat for about 10 minutes.
  • Add the final layer. Pour the white batter evenly over the yellow layer. Cover and steam for about 15 minutes, or until completely cooked.
  • For a larger mold or cake pan, increase the steaming time as needed. Check the center with a toothpick to ensure the sapin-sapin is fully cooked.
  • Cool completely. Remove from the steamer and allow the sapin-sapin to cool completely before unmolding.
  • Lightly grease a serving plate or place a banana leaf on it. Carefully unmold the sapin-sapin.
  • Sprinkle the toasted coconut budbod over the top. You may also use latik as a topping. Serve and enjoy.

Notes

  • Strain the batter before steaming to remove lumps and achieve smooth, clean layers.
  • Keep the steaming water at a steady boil and cook over medium heat for even results.
  • Make sure each layer is set before adding the next layer to prevent the colors from mixing.
  • A squeeze bottle makes it easier to portion the batter neatly into mini molds.
  • For traditional flavor, use ube flavoring or ube halaya for the purple layer and jackfruit flavoring for the yellow layer.
  • Food coloring can be used when you want colorful layers without adding additional flavors.
  • Allow the sapin-sapin to cool completely before unmolding to prevent it from breaking.
  • You may use latik instead of toasted coconut budbod for a richer topping.
  • If using a large cake pan instead of mini molds, the layers will be thicker and may require additional steaming time.

Nutrition

Calories: 190kcalCarbohydrates: 32gProtein: 3gFat: 6gSodium: 45mgFiber: 1gSugar: 14g
Keyword Easy Filipino Dessert, Filipino Christmas dessert, Filipino kakanin, Filipino Rice Cake, Glutinous Rice Flour Recipe, Layered Rice Cake, Sapin-Sapin, Sapin-Sapin Recipe, Steamed Rice Cake, Ube Sapin-Sapin
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