Sapin-Sapin (Filipino Layered Sticky Rice Cake)

Sapin-Sapin was my ultimate merienda weakness. Every afternoon at around 3 PM, I’d hear the familiar “Bilao! Kakanin!” call from Aling Yolly, our neighborhood magkakanin. My mother would often buy this colorful treat, and I’d rush downstairs with my coin purse, excited to see those perfectly layered purple, yellow, and white squares topped with golden latik.

There was something magical about how each chewy layer offered a different flavor: from sweet ube to tropical langka to creamy coconut. Now that I’m making it in my own kitchen, I’ve discovered that this childhood favorite isn’t as complicated as it looks.

With just a few key ingredients and some patience, you can recreate this classic Filipino sapin-sapin recipe that’s perfect for your family’s merienda time or your next potluck celebration. Once you master this recipe, you’ll never have to wait for the magkakanin to pass by again.

Why You’ll Love This Recipe

• ✨ Instagram-worthy presentation with vibrant layers
• 🏆 Authentic Filipino flavors passed down through generations
• 💝 Perfect for special occasions and gatherings
• 🎨 Customizable colors and flavors
• 👩‍🍳 Detailed steps make this seemingly complex dessert achievable
• 🌟 Premium ingredients create restaurant-quality results

Sapin-Sapin Recipe (Traditional Filipino Layered Sticky Rice Cake)

Sapin-Sapin is a traditional Filipino layered rice cake made with glutinous rice flour, coconut milk, and condensed milk. Its signature triple-decker appearance features purple ube, yellow jackfruit, and white coconut layers, each distinctly flavored and steamed to a chewy perfection. Crowned with crispy latik (caramelized coconut curds), this beloved merienda (snack) balances sweet richness with textural complexity.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine Filipino

Servings 12 portions

Calories 285 kcal

Difficulty Intermediate

Equipment

• Large steamer (Kaldero at Pangsteam) For properly cooking the layers
• 8×2 round pan or 8×8 square pan For molding the perfect shape
• Fine-mesh strainer (salaan) To ensure smooth, lump-free batter
• Rubber spatula (Pangkayod) For gentle mixing and scraping
• Measuring cups and spoons (Panukat) For precise measurements
• Large mixing bowls For preparing different colored batters
• Kitchen brush For applying coconut oil coating

Ingredients

 

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For the Layers:

• 3½ cups glutinous rice flour Galapong na Malagkit
• 2 cans 13.5 oz each coconut milk (Gata)
• 1 can 14 oz condensed milk
• 1 cup sugar Asukal
• 3 drops ube extract Katas ng Ube
• 3 drops jackfruit extract Katas ng Langka

For the Latik Topping:

• 1 cup coconut cream Kakang Gata

Instructions

 

Prepare the Latik (Paggawa ng Latik)

• In a pan over medium heat (katamtamang apoy), cook coconut cream
• Temperature: Medium heat (175°C/350°F)
• Stir until golden brown (hanggang maging kulay ginto)
• Time: 15-20 minutes

Make the Base Batter (Paggawa ng Palaman)

• Combine all ingredients except extracts
• Mix until smooth (hanggang maging makinis)
• Temperature: Room temperature
• Strain to remove lumps (salain para walang butil)

Create Colored Layers (Paggawa ng mga Kulay)

• Divide batter into three equal portions
• Add extracts to separate portions
• Mix each thoroughly (haluing mabuti)

Steam Each Layer (Pagluluto ng Bawat Layer)

• Temperature: High heat (100°C/212°F)
• Purple layer: 10 minutes
• Yellow layer: 10 minutes
• White layer: 10 minutes
• Test doneness with toothpick (subukan ng tutpik)

Tips from Lola’s Kitchen

1. Always use room temperature ingredients for smooth mixing
2. “Kapag kumulo na ang tubig sa steamer, ibaba ang apoy sa katamtaman” (Once water boils, reduce heat to medium)
3. Let each layer set completely before adding the next
4. Use banana leaves for lining to add traditional aroma
5. Never rush the cooling process to prevent condensation

 

Traditional Serving Suggestions

1. With hot ginger tea (Salabat)
2. Alongside native coffee (Kapeng Barako)
3. As merienda (afternoon snack) with sago’t gulaman
4. During special occasions like fiestas and holidays

 

Troubleshooting

1. Layers separating?
   • Solution: Ensure each layer is slightly warm before adding the next
2. Batter too thick?
   • Solution: Add coconut milk gradually until desired consistency
3. Latik burning?
   • Solution: Lower heat and stir constantly

 

Ingredient Alternatives

• Glutinous rice flour → Rice flour (less chewy texture)
• Coconut milk → Evaporated milk + coconut extract
• Ube extract → Mashed purple yam
• Jackfruit extract → Pandan extract

 

Storage & Reheating

• Room temperature: 1 day
• Refrigerated: Up to 5 days
• Freezer: Not recommended
• Reheat: Steam for 3-5 minutes

 

Variations

1. Pandan Sapin-Sapin
   • Replace jackfruit with pandan flavoring
2. Chocolate Layer
   • Add cocoa powder to one layer
3. Modern Twist
   • Add cheese powder to white layer
4. Premium Version
   • Include real ube halaya and langka pieces

 

FAQs

1. What does “Sapin-Sapin” mean?
   • It means “layers” in Filipino
2. Can I make this in advance?
   • Yes, up to 2 days ahead
3. Why did my layers mix?
   • Each layer must be firm before adding the next
4. Is this gluten-free?
   • Yes, when using pure glutinous rice flour

 

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 1mgPotassium: 66mgFiber: 1gSugar: 18gVitamin A: 0.1IUVitamin C: 1mgCalcium: 3mgIron: 0.5mg

Tried this recipe?Let us know how it was!

The Story Behind Sapin-Sapin (Filipino Layered Sticky Rice Cake)

In the bustling streets of Pampanga, known as the Culinary Capital of the Philippines, Sapin-Sapin emerged as a testament to Filipino ingenuity in traditional kakanin (rice cake) making. This vibrant three-layered glutinous rice dessert, whose name literally translates to “layers,” represents the Filipino’s love for colorful, festive foods that bring communities together.

Dating back to the Spanish colonial period, Sapin-Sapin showcases the abundance of local ingredients that flourished in Philippine soil. The dessert traditionally features native purple yam (ube), tropical jackfruit (langka), and coconut milk (gata), ingredients that have been staples in Filipino cooking for centuries. The crowning glory of crispy latik (caramelized coconut curds) adds a distinctly Filipino touch that transformed this simple rice cake into a sought-after delicacy.

What makes Sapin-Sapin truly special is its evolution from a humble town celebration treat to a beloved everyday merienda (afternoon snack). In traditional Filipino households, the sight of a magkakanin (rice cake vendor) carrying their bilao (bamboo tray) filled with colorful Sapin-Sapin would excite children and adults alike. The dessert’s popularity soared as skilled home cooks passed down their secret techniques for achieving those perfectly defined layers and ideal chewy texture.

Today, while modern bakeries and restaurants offer this classic dessert, many Filipino families still prefer the traditional way of making Sapin-Sapin at home. The process of carefully steaming each layer has become a cherished ritual, often accompanied by stories shared between generations. Whether enjoyed during afternoon merienda, brought to family gatherings, or served during fiestas, Sapin-Sapin continues to captivate with its stunning appearance and delightful mix of flavors that speak deeply of Filipino culinary heritage.

From its humble beginnings in provincial kitchens to its current status as a Filipino cultural icon, Sapin-Sapin embodies the artistry, patience, and love for tradition that defines Filipino dessert-making. Each colorful layer tells a story of cultural preservation, family bonds, and the simple joy of sharing something delicious with loved ones.