You might already be familiar with SAPIN-SAPIN. It’s that sticky rice cake with different layers of colors that are sold in the morning, especially during the Christmas season. In fact, they are sometimes sold on the streets. Here’s a recipe of that delicious Filipino kakanin. It’s fun and easy to make. You can even put different colors of your liking!
What You Need
- 1 ½ cups glutinous or sweet rice flour
- 1 ¼ cups rice flour
- 1 ¾ cups sugar
- 3 cups coconut milk
- ¼ cup coconut cream
- ½ tsp anise seed
- food coloring (red, yellow, and purple)
- ¼ cup ube powder
- 2 cups shredded dried coconut
- ¼ cup vegetable oil
What To Do
- In a bowl, combine sweet rice flour, regular rice flour, sugar and coconut milk. Strain until flour is dissolved and no more lumps are formed.
- Divide the mix equally into four bowls.
- On the first bowl, put about 8-10 drops of yellow food coloring. Mix together with ¼ teaspoon of anise seed and set aside.
- On the second bowl, add 8-10 drops of red coloring and mix together with the remaining anise seed.
- On the third bowl, mix the ube powder and 4-5 drops of purple food coloring.
- Add coconut cream to the last bowl.
- Prepare the steamer and brush the two 6-inch circular molds with oil.
- Starting with the purple mix, pour the mixture equally on the molds and steam for 7-8 minutes.
- Pour the yellow mixture next and then the red and lastly, the white. Each of the layers should be steamed for 7-8 minutes.
- Toast the shredded coconut in a pan until they are golden brown. Cool them down and grind coarsely.
- To serve, transfer the cooked sapin-sapin on a serving plate and slice according to preference. Then, top each slice with coconut bits on the center.