Sapin Sapin is a traditional Filipino dessert known for its colorful layers and rich, sweet flavors. Made from glutinous rice flour, coconut milk, and sugar, this layered sticky rice cake is a favorite during special occasions and celebrations. Each layer is often flavored differently—commonly with ube (purple yam), coconut, and jackfruit—creating a unique and delicious combination of tastes and textures. The vibrant colors of Sapin Sapin make it visually appealing, while its sticky, chewy texture delights the palate.
To make Sapin Sapin, the batter is divided into different portions, with each portion dyed and flavored separately. The layers are steamed one at a time, allowing each color to set before adding the next. Once fully cooked, the cake is topped with latik, a golden-brown coconut curd that adds a nutty, crunchy contrast to the soft, sticky layers. This delicious dessert is not only a treat for the taste buds but also a reflection of Filipino culinary tradition and artistry. Whether served at parties or enjoyed as a snack, Sapin Sapin remains a beloved part of Filipino cuisine, offering a sweet, vibrant, and satisfying treat for everyone to enjoy.
Sapin Sapin or Layered Sticky Rice Cake Recipe
Recipe by Kulinarya
Ingredients: Serve 8 x 8 inch square rice cake
- 3 cups uncooked glutinous rice
- 2 cups water
- 6 cups fresh coconut milk
- 2 ½ cups sugar
- 32cm round very fine cheesecloth
- 16 x 16 in cheesecloth
- 8 x 8 x 3 in pan
- Plastic wrap
- 1 large steamer big enough to accommodate the pan
- 1 tbsp coconut oil
Topping:
- 1 cup fresh coconut cream
- 4 cups fresh coconut cream for the coco bits
Preparation:
- Wash rice then soak in water for at least 5 hours.
- In a blender, grind the soaked rice a cu at a time with some of the soaking water. Do this for 1 ½ minutes. Transfer the ground rice to a large bowl. Repeat with the remaining rice.
- Add the fresh coconut milk and sugar to the ground rice and mix until sugar has dissolved.
- Using a cheesecloth, strain the mixture and put into another bowl.
- Divide the rice mixture into 8 equal portions, about 1 ½ cups each.
Cooking:
- Line the square pan with the cloth, and plastic film over it, large enough to line the sides of the pan. Make sure there are no holes. Brush the wrap with coconut oil. Pour one portion of the rice mixture into the pan. Steam this first layer covered without opening until set about 5 minutes.
- Brush the top of the first layer with coconut oil. Pour the next portion over the first layer. Steam again for 5 minutes. Repeat for the rest of the portions.
- After the eighth layer has set, pour in the 1 cup coconut cream. Steam for 10 minutes. Remove the pan from the steamer and allow to cool.
- When the sapin-sapin has cooled sufficiently, remove it from the pan by lifting the cloth, and set on a platter. Remove the cloth and plastic film carefully by rolling them under the sapin-sapin.
Cooking the Latik:
Pour 4 cups coconut cream into a warm pot. Cook over low eat, stirring carefully until the oil rises and some solid bits remain. This is the latik or coco bits. Set aside the latik and expressed oil, separately, until ready to use. End.
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