Easy Sapin-Sapin Recipe (Filipino Layered Rice Cake)

Easy Sapin-Sapin Recipe (Filipino Layered Rice Cake)

Soft, chewy rice cake steamed in colorful layers and topped with latik or toasted coconut.

Course Dessert, Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 260kcal

Author Nora Rey

Cost $12-$14

Equipment

Steamer with lid
8-inch round pan

Ingredients

Latik topping:

1 can coconut cream sub: unsweetened desiccated coconut

Base batter:

3 cups glutinous rice flour
1¼ cups granulated sugar
A pinch of salt
1 (13.5 ounce) can coconut milk (about 1¾ cups)
1½ cups water

Flavoring:

½ cup ube jam + a few drops ube flavoring
1 teaspoon achuete powder dissolved in 1 tablespoon warm water
½ cup macapuno

Instructions

Make the latik: Cook coconut cream in a wide pan over medium-high heat, stirring now and then, until the oil separates and the coconut bits turn golden (about 30–40 minutes). Strain and set aside the latik and oil.
Quick option: Toast unsweetened desiccated coconut in a dry pan until lightly golden.
Prep the steamer and pan: Add water to the steamer (keep it below the rack) and bring to a simmer (not a hard boil). Wrap the lid with a kitchen towel to prevent dripping.
Using the latik oil, grease the pan well to prevent sticking, including the sides.
Make the base batter: In a bowl, mix glutinous rice flour, sugar, a pinch of salt, coconut milk, and 1 cup of water until smooth. The batter should be thick but pourable.
Divide and flavor: Divide batter evenly into 3 bowls (just under 2 cups each).
Purple: Mix in ube jam and flavoring until smooth and color is even
Orange: Mix in dissolved achuete until evenly colored.
White: Mix in macapuno.
Steam the layers: Let each layer fully set before adding the next to keep layers clean.
Ube layer: Pour into pan. Steam for about 12 minutes, until set.
Orange layer: Stir the batter again, then pour gently over the back of a spoon. Steam for about 15 minutes.
White layer: Stir again before adding, then steam for about 18 minutes, until firm but bouncy.
Turn off heat and let cake sit in the steamer 15 minutes, lid on.
Cool and unmold: Take the pan out of the steamer and let it cool completely. Run a thin knife around the edges, then gently flip onto a platter. Lightly brush the top with latik oil to keep it from drying out.
Slice and serve: Top with latik, toasted coconut, or both. Slice with a sharp knife, wiping between cuts. Serve at room temperature.

Video

Notes

Coconut cream (kakang gata): The thick part of coconut milk used to make latik. You can also use unsweetened desiccated coconut, or a mix of both, for the topping.
Glutinous rice flour (sweet rice flour): Made from sticky rice and gives sapin-sapin its chewy texture. Regular rice flour won’t give the same result.
Coconut milk: Used for the base batter. Full-fat coconut milk gives the best texture and flavor.
Ube jam (ube halaya): Adds flavor and color to the purple layer. A few drops of ube flavoring can deepen the color if needed.
Achuete powder: Used mainly for color. Dissolve in warm water first so it mixes evenly.
Macapuno: Soft, jelly-like coconut, usually sweetened and jarred. Young coconut (buko) works as a substitute.

Helpful Tips

Let each layer set before adding the next.
Pour new layers gently so you don’t break the layer underneath.
Check the water in your steamer so it doesn’t run dry.

Storage

Keep covered at room temp for 1 day, or refrigerate up to 5 days.
Freeze without toppings for up to 1 month. Thaw and steam lightly to soften.

Nutrition