Easy Sapin-Sapin Recipe (Filipino Layered Rice Cake)

Sapin-sapin is a Filipino layered rice cake made with glutinous rice flour and coconut milk. The layers are steamed one at a time, each with its own flavor and color.

It's soft and chewy, lightly sweet, and usually topped with latik or toasted coconut. It might look fancy, but it's really just a steamed rice cake made with simple ingredients and a little patience.

What is Sapin-Sapin?

Sapin-sapin is a Filipino rice cake made by steaming soft, chewy layers one on top of another. The name literally means "layers," which pretty much describes it - one pan, different colors and flavors, all stacked together.

Each layer is usually flavored with ube, langka, or macapuno. The texture is chewy and the layers stick together just enough to hold their shape when cut.

Ingredients You'll Need

Notes and Substitutions

• Coconut cream: This is what you need to make latik - the thick part of coconut milk, also called kakang gata. You can also use unsweetened desiccated coconut instead or use both for the topping.
• Glutinous rice flour (sweet rice flour): It's made from sticky rice and gives sapin-sapin its chewy texture. Regular rice flour won't work the same.
• Coconut milk: This is used for the base batter. Use full-fat coconut milk for the best texture and flavor.
• Ube jam (ube halaya): Adds flavor and a bit of color to the purple layer. A few drops of ube flavoring can help make the color darker.
• Achuete powder: Used mainly for color. Always dissolve it in warm water first so it mixes evenly.
• Macapuno: Soft, jelly-like coconut, and usually sold sweetened in jars. You can also use young coconut meat (buko).

How to Make Sapin-Sapin (Step-by-Step)

Step 1: Make the coconut curds (latik)

Pour 1 can of coconut cream into a wide pan. Cook it over medium-high heat until it comes to a boil.

As it heats up, it will slowly thicken and begin to separate-this takes about 20 minutes, so don't rush it.

Once it thickens, lower the heat and keep it simmering, stirring now and then. Scrape the bottom and sides of the pan so nothing sticks or burns.

You'll know it's ready when the oil separates and the coconut bits turn golden and crisp. Turn off the heat at this point.

If they get too dark, they can taste bitter, and if they're too light, they won't have much flavor.

Strain to separate the crispy coconut bits (latik) from the oil. Set both aside - the latik will crisp up more as it cools.

For a detailed, step-by-step guide on making latik, be sure to check out my latik tutorial.

If you want to save time, you can use toasted coconut instead. Toast unsweetened desiccated coconut in a dry pan over medium heat until lightly golden. It's quicker and lighter in flavor, but still adds a nice crunch on top.

Step 2: Prep your steamer and pan

Set up your steamer and add about 2 inches of water, making sure it does not touch the pan. Bring the water to a gentle simmer-you want steady steam, not a hard boil.

Wrap the steamer lid with a clean kitchen towel to catch condensation so it doesn't drip onto the sapin-sapin.

Note: I used a large pot with a rack and only needed about 1 inch of water. Just keep the water below the rack and add more if needed.

Lightly grease an 8-inch round pan, including the sides. If you made latik, use a bit of the reserved coconut oil for extra flavor and to help prevent sticking.

If you're using banana leaves, wipe them clean and pat dry. Quickly pass them over a flame to soften them and bring out the smell.

Line your serving platter with the leaves, brush lightly with latik oil, and set aside.

Step 3: Make the base batter

In a large bowl, combine:

• 3 cups glutinous rice flour
• 1¼ cups white sugar
• a pinch of salt
• 1 (13.5 ounce) can coconut milk
• 1½ cups water

Mix the batter until smooth. It should be thick but pourable, similar to pancake batter.

Step 4: Divide and flavor the layers

Divide the batter evenly into 3 bowls, just under 2 cups each.

For the purple layer: Add ½ cup ube jam and a few drops of ube flavoring, until you get the color you like.

Mix the batter until smooth and the color is even.

For the orange layer: Dissolve 1 teaspoon achuete powder in 1 tablespoon warm water.

Mix it into the batter until the color is even.

For the white layer: Mix in ½ cup macapuno. If the strands are long, chop them first so they spread better.

Mix the batter until smooth.

Step 5: Steam the layers

Take your time with this step. Each layer needs to set before adding the next so the colors stay clean and the sapin-sapin cooks evenly.

Layer 1: Pour the ube layer into the prepared pan. Steam for about 12 minutes.

How to check: Lightly tap the center with a fingertip or the back of a spoon. It should feel set and no longer wet, even if it's still soft.

Layer 2: Mix the batter again, then slowly pour the orange layer over the first layer. You can pour it over the back of a spoon so it goes on gently and doesn't break the layer underneath. Steam for about 15 minutes.

Check: The center should feel set before moving on. Make sure there's still water in the steamer and add more if needed.

Layer 3: Mix again before pouring the white layer in. Steam a little longer, about 18 minutes.

Check: Press the center lightly-it should feel firm but still bouncy.

Turn off the heat and let the cake sit in the steamer for 15 minutes, with the lid on. This makes sure it cooks all the way through and holds its shape.

Step 6: Cool and unmold

Take the pan out of the steamer and let the sapin-sapin cool completely. Run a thin knife around the sides, then gently flip it onto a platter to unmold.

Lightly brush the surface with a little latik oil to keep it from drying out and to give it a nice sheen.

Step 7: Slice and serve

Use a sharp knife to slice, wiping it clean between cuts so the layers look nice. Top with latik, toasted coconut, or both.

Sapin-sapin is best enjoyed at room temperature so it stays soft and chewy.

Storage

• If it's not too hot or humid, you can leave sapin-sapin covered on the counter for about a day. If you're keeping it longer, store it in an airtight container in the fridge for up to 5 days.
• When it comes out of the fridge, let it sit for about 20 minutes so it softens before serving.

To Freeze

• Freeze sapin-sapin without the toppings. Wrap it tightly and freeze for up to 1 month.
• Thaw in the fridge overnight or on the counter. If it feels firm, just steam it for a minute or two to soften.

Helpful Tips

• Let each layer set before adding the next.
• Pour new layers gently (over a spoon) so you don't break the layer underneath.
• Check the water level in your steamer and keep it simmering so it doesn't run dry.
• Once it's cooked, leave it in the steamer for about 15 minutes so it cooks through.

Try Other Kakanin (Filipino Rice Cakes)

• Bibingka: Soft, coconut-based rice cake, usually topped with salted egg and cheese.
• Puto: Steamed rice cakes that are often served with savory dishes.
• Puto bumbong: Purple rice cakes steamed in bamboo, topped with butter, sugar, and coconut.
• Kutsinta: Chewy, brown rice cake with a slightly sticky texture, topped with grated coconut.
• Palitaw: Soft rice cakes rolled in grated coconut and sesame seeds, with a light sugar coating.
• Suman: Sticky rice cakes wrapped in banana leaves, served with sugar or latik sauce.
• Cassava cake: Dense, chewy cake made with grated cassava and coconut milk, usually baked.