Sapin-sapin is the layered coconut pudding that looks like a stack of colored ribbons, each one chewy in a different way. I steam each layer separately so they stay distinct instead of blending together.
The recipe is straightforward, allowing you to create two or more layers, each with distinct flavors like ube (purple yam) or jackfruit. It’s a delightful way to experience the rich culinary heritage of the Philippines.
Deliciously Layered Filipino Sapin-Sapin
Sapin-Sapin is a two-tone dessert that combines creamy coconut milk with the sweetness of rice flour. This recipe serves about 10 people and takes around 1 hour to prepare and steam, making it perfect for sharing with family and friends.
Ingredients
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1 cup water
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 cup ube puree or jackfruit puree (for flavor)
- 1 teaspoon vanilla extract
- 1/2 cup grated coconut (for topping)
Instructions
- Prepare the Base Mixture: In a large bowl, combine glutinous rice flour, coconut milk, water, sugar, and salt. Mix until smooth for the base layer.
- Separate the Mixture: Divide the batter into two bowls. In the first bowl, add ube puree and vanilla extract. Mix well. In the second bowl, keep the base mixture white or add jackfruit puree for a different flavor.
- Steam the Layers: Pour the first layer into a greased steamer mold and steam for about 15 minutes until set. Carefully add the second layer on top and steam for another 15-20 minutes until fully cooked.
- Cool and Garnish: Once cooked, remove from steamer and let it cool completely. Unmold the sapin-sapin and top with grated coconut before slicing.
- Serve: Cut into squares and serve as a delightful dessert at your next gathering.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 10 slices
- Calories: 180kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 32g
Toast the top under the broiler briefly so the coconut flakes turn golden.
