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Sapin-Sapin (Filipino Layered Sticky Rice Cake)

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 12 portions
Calories 285 kcal
Difficulty Intermediate

Equipment

  • Large steamer (Kaldero at Pangsteam) For properly cooking the layers
  • 8x2 round pan or 8x8 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
 

For the Layers:

  • 3½ cups glutinous rice flour
  • 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
 

  • First grease an 8-inch round or square pan with coconut oil and set aside. Begin by making the latik: Pour 1 cup coconut cream into a pan and cook over medium heat (175°C/350°F) while stirring continuously for 15-20 minutes until it turns golden brown and forms curds (hanggang maging kulay ginto at maging butil-butil). Remove from heat and set aside.
  • In a large bowl, combine 3½ cups glutinous rice flour (galapong na malagkit), 2 cans coconut milk (gata), 1 can condensed milk, and 1 cup sugar (asukal). Mix thoroughly until completely smooth and free of lumps (hanggang maging makinis). Strain the mixture through a fine-mesh strainer (salain para walang butil) to ensure a silky consistency.
  • Divide the batter equally into three portions in separate bowls. Add 3 drops of ube extract (katas ng ube) to the first portion and mix well. Add 3 drops of jackfruit extract (katas ng langka) to the second portion and mix thoroughly. Leave the third portion plain white.
  • Prepare your steamer with water and bring to a boil (100°C/212°F). Pour the purple ube mixture into the prepared pan and steam for 10 minutes or until set (lutong-luto na). Test for doneness with a toothpick - it should come out clean.
  • Gently pour the yellow jackfruit mixture over the purple layer and steam for another 10 minutes until set. Ensure the first layer is slightly warm before adding the second to prevent separation (para hindi maghiwalay ang mga layer).
  • Finally, pour the white coconut mixture over the yellow layer and steam for a final 10 minutes until completely cooked. Once done, remove from the steamer and let cool slightly.
  • While still warm, top the sapin-sapin with the prepared golden latik. Allow to cool completely at room temperature before cutting into squares or diamond shapes (hiwain ng pahaba o dyamante).

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
 

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
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