Sapin-Sapin – Colorful Layered Filipino Rice Cake for Merienda

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What is Sapin-Sapin?

Sapin-Sapin is a classic Filipino kakanin made from glutinous rice flour and coconut milk, known for its soft, chewy texture and colorful layers. Each layer usually has a different flavor—commonly ube and langka—stacked to create its signature look. This rice cake is often served during celebrations, fiestas, and family gatherings, admired both for its taste and visual appeal.

Why Masarap?

Masarap ang Sapin-Sapin dahil creamy at chewy ang bawat layer, with rich coconut flavor in every bite. The sweetness is balanced, hindi nakakaumay, while the ube layer gives a nutty depth and the langka layer adds a fruity aroma. Topped with latik, it becomes even more indulgent—soft, sticky, and deeply comforting, just like classic lutong-bahay desserts.

Best Enjoyed For

Sapin-Sapin is best enjoyed for merienda, dessert, or as a handaan favorite, especially when shared with family and friends.

Ingredients

• 3 cups glutinous rice flour
• 3 cups coconut milk
• 1 can condensed milk
• ½ cup sugar
• ½ teaspoon salt
• ½ teaspoon vanilla
• 1 tablespoon langka (jackfruit) flavoring
• Yellow food coloring (a few drops)
• 1 tablespoon ube flavoring
• 2 packs (800 ml each) coconut milk (for latik)
• Banana leaves (optional, for topping)

How to Cook Sapin-Sapin

Prepare the Batter

1. In a large bowl, combine glutinous rice flour and coconut milk. Mix until smooth.
2. Add condensed milk, sugar, salt, and vanilla. Stir until fully blended and lump-free.
3. Divide the mixture evenly into two bowls.
4. In the first bowl, add ube flavoring and mix well.
5. In the second bowl, add langka flavoring and a few drops of yellow food coloring. Mix until evenly colored.

Make the Latik

6. In a pan, pour the coconut milk and cook over medium heat, stirring continuously.
7. Continue cooking until the oil separates and golden latik curds form.
8. Remove from heat and set aside, reserving both the oil and latik bits.

Steam the Layers

9. Lightly grease a round baking pan.
10. Pour the ube mixture into the pan and steam for 10 minutes, or until slightly set.
11. Carefully pour the langka mixture on top and steam again for 10 minutes.
12. Add the remaining plain mixture (if any) as the final layer and steam until fully cooked.

Finish and Assemble

13. Brush the top with coconut oil from the latik.
14. Place a banana leaf on top, cover with a chopping board, and carefully flip the rice cake.
15. Brush the surface again with coconut oil and sprinkle latik on top.
16. Let it cool slightly before slicing and serving.

Serving Suggestions

Sapin-Sapin is best served sliced into neat squares or wedges and enjoyed on its own during merienda or after meals.

For a classic Filipino kakanin spread, it pairs beautifully with Puto and chewy rice cakes like Kutsinta—perfect for sharing during family gatherings.

If serving Sapin-Sapin as part of a handaan dessert table, it also complements sticky rice favorites such as Biko, creating a colorful and satisfying selection of traditional sweets.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2–3 days.
• Bring to room temperature before serving for best texture.
• Avoid freezing, as it can affect chewiness.

Frequently Asked Questions

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