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Sapin-sapin
Layered sticky rice cake
Sapin-sapin: three-layer purple, white and yellow sticky rice cake with latik
The name means layered, and in Pampanga, the kitchen of the Philippines, sapin-sapin is a showpiece for fiestas and Christmas tables: a steamed glutinous rice and coconut cake built in stripes of purple ube, plain white and golden jackfruit, each set before the next is poured. It is cut in diamonds and scattered with latik, the toasted coconut curds left when coconut cream is cooked down. The texture is soft, sticky and cool. Chef's tip: steam each layer until it is just set before pouring the next; pour too early and the colours bleed into one muddy layer.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the batter
- 10 ½ oz glutinous rice flour
- 2 ½ cups coconut milk
- 7 oz white sugar
- ¼ tsp salt
For the layers
- 3 ½ oz ube halaya (purple yam jam)or 1 tsp ube extract
- 2 ⅞ oz ripe jackfruitfresh or tinned in syrup, drained, finely chopped
- ¼ tsp ground turmericfor colour
- 1 tbsp coconut oilfor the tin
For the latik
- 1 ¾ cups coconut cream
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Method
0/8 doneStep 1: Make the latik: boil 1 ¾ cups coconut cream in a wide pan over a medium heat, stirring more often as it thickens, until the oil separates and the solids turn into golden-brown curds, 25–30 minutes. Strain, keeping the curds and the coconut oil.
30 minStep 2: Whisk 10 ½ oz glutinous rice flour, 2 ½ cups coconut milk, 7 oz white sugar and ¼ tsp salt into a smooth batter. Divide it evenly between three bowls.
5 minStep 3: Whisk 3 ½ oz ube halaya (purple yam jam) into the first bowl until evenly purple. Whisk 2 ⅞ oz ripe jackfruit and ¼ tsp ground turmeric into the second. Leave the third plain.
3 minStep 4: Brush a 20 cm round or square tin with 1 tbsp coconut oil and bring a large steamer to the boil.
5 minStep 5: Pour in the purple batter, cover the steamer (lid wrapped in a cloth) and steam over a medium-high heat for 15 minutes, until the surface is set and no longer liquid when touched.
15 minStep 6: Pour the plain batter gently over the back of a spoon onto the purple layer and steam for 15 minutes, until set.
15 minStep 7: Add the jackfruit batter the same way and steam for 20–25 minutes, until the top is glossy and firm and a skewer comes out sticky but clean.
23 minStep 8: Cool completely, at least 2 hours, then brush with a little of the latik oil, loosen with an oiled knife and cut into diamonds. Top with the latik curds.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 3 g
- Carbs
- 45 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sapin-sapin take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of white sugar?
- Caster sugar, same amount.
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