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Sapin-Sapin

A colorful layered glutinous rice cake sweetened with coconut milk and sugar. Features distinct layers flavored with purple yam, jackfruit, and topped with crunchy coconut curds.

65 minMediumServes 8340 cal/serving

FilipinoDessertStovetopVegetarianVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 cups glutinous rice flour
  • 1 cup granulated sugar
  • 2 cups coconut milk
  • 1/2 cup ube halaya, mashed
  • 1/2 cup jackfruit puree, pureed
  • 1 cup coconut cream

Instructions

  1. 1

    Simmer 1 cup coconut cream in a saucepan over medium heat until golden curds form, then strain and set curds aside.

  2. 2

    Whisk 2 cups glutinous rice flour, 1 cup granulated sugar, and 2 cups coconut milk in a large bowl until smooth.

  3. 3

    Divide the batter into three equal portions across three bowls.

  4. 4

    Stir 1/2 cup mashed ube halaya into the first bowl and 1/2 cup pureed jackfruit puree into the second bowl, leaving the third bowl plain.

  5. 5

    Pour purple batter into a greased steamer pan and steam over high heat for 10 minutes until set.

  6. 6

    Layer yellow batter on top and steam for 10 minutes until set.

  7. 7

    Layer plain white batter on top and steam for 15 minutes until fully set.

  8. 8

    Cool completely, top with fried coconut curds, and serve.

Questions

How long does Sapin-Sapin keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Sapin-Sapin?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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