Sapin-sapin is a layered glutinous rice and coconut dessert in Filipino cuisine. It is made from rice flour, coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top. Sapin-sapin means “layers” and the dessert is recognizable for its layers, each colored separately.
Sapin Sapin recipe is made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.
* 1 1/2 cups malagkit dough (galapong)
* 1/2 cup rice galapong
* 2 1/2 cups white sugar
* 3 cups cooked ube (mashed)
* grated coconut
* 4 cups thick coconut cream (from 2-3 coconuts)
* 2 cans (big) condensed milk
* food coloring; violet and egg-yellow
Sapin Sapin Cooking Instructions – How To Make Sapin Sapin:
Blend all ingredients except mashed ubi and food coloring.
Sapin Sapin Layers – Divide Into 3 Parts:
1). To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
2). To 2nd part – add egg-yellow coloring. Mix well.
3). To 3rd part – just plain white, nothing to add.
4). Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
5). Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
6). Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
7). Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
8). Cool before slicing.
Enjoy your sapin sapin!
Note: Image may vary with the result of this recipe.
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