Sapin-Sapin (Layered Rice Cake)
Sapin-sapin takes its name from the Tagalog word for “layer,” and it delivers on that promise with three distinct bands of color and flavor stacked in one sticky rice cake: purple ube, yellow jackfruit, and plain white coconut. Each layer is steamed separately, poured on top of the last, so they set into clean, separate stripes rather than blending together. A scattering of latik, toasted coconut curds, finishes it off with crunch and nuttiness.
Watch It Made
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Instructions
- Line a round pan with banana leaves lightly greased with oil. In a large bowl, whisk the glutinous rice flour, coconut milk, and water until smooth, then divide the batter evenly into three bowls.
- To the first bowl, mix in the ube halaya and violet food coloring if needed, plus one-third of the sugar, to make the purple layer.
- To the second bowl, mix in the chopped jackfruit and yellow food coloring, plus one-third of the sugar, to make the yellow layer.
- Leave the third bowl plain, stirring in the remaining sugar, for the white coconut layer.
- Set up a steamer with boiling water. Pour the purple mixture into the prepared pan and steam for 15-18 minutes until just set.
- Carefully pour the yellow mixture on top of the set purple layer and steam for another 15-18 minutes. Repeat with the white mixture as the final layer, steaming until fully set, about 15-18 minutes more.
- Let cool completely, then top with latik before slicing into diamonds or squares to serve.
Cook's Tip
Make sure each layer is fully set — firm to a light touch, not jiggly — before pouring the next one on top, or the layers will bleed into each other and you'll lose the clean, distinct stripes that make sapin-sapin recognizable.