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Brief Overview
Sapin-Sapin is a dessert that stands out on any Filipino table. It is colourful and layered, made from rice flour, coconut milk and sugar, each tier carrying its own subtle flavour. The name means layers upon layers, a nod to both its look and the patience that goes into preparing it.
It is a dessert that appears joyful at first glance, yet it has a quiet elegance. Each slice shows bands of soft pastels, often purple, yellow and white. These gentle colours make it look festive, but its taste is gentle, sweet and comforting.
More than just a sweet treat, Sapin-Sapin carries a sense of community. It is often shared during holidays and special gatherings, served in squares or slices on banana leaves, an edible reminder of hospitality and celebration.
Want to dive deeper into Filipino Cuisine? Don’t miss our post on 28 Traditional Filipino Foods to Try
What Is Sapin-Sapin?
Sapin-Sapin is a Filipino rice cake made from layers of steamed glutinous rice batter, flavoured and coloured individually before being set one on top of the other. Once steamed, the cake is cut into pieces and often topped with coconut or latik.
Unlike some rice cakes that are chewy throughout, Sapin-Sapin has a delicate and almost custard like texture. Each layer offers a slightly different flavour, making it more than just a single note dessert.
It is often served plain with its colours speaking for themselves. In homes and markets it appears in large round tins, ready to be sliced into generous portions for everyone at the table.
Ingredients and Taste
The base of Sapin-Sapin begins with glutinous rice flour mixed with coconut milk and sugar. The batter is divided into portions and flavoured. One layer may carry ube, another the taste of jackfruit, and another may be left plain.
Steaming each layer one after another takes time, and that patience is what gives Sapin-Sapin its character. The result is soft and lightly sticky, with a texture that almost melts as soon as it touches the tongue.
The flavours are gentle. Coconut milk brings richness, sugar adds sweetness without being heavy, and the distinct flavours of each layer come through subtly. When topped with toasted coconut or golden latik, the dessert gains a touch of crunch.
A Taste of History
Sapin-Sapin comes from the northern regions of the Philippines, particularly around Luzon. It has long been associated with local festivals and important gatherings, prepared at home or bought fresh from neighbourhood markets.
Its colourful layers are said to represent abundance and joy. The dessert has remained popular because of how it uses simple ingredients that are easy to find in a tropical kitchen, turning them into something both beautiful and satisfying.
While modern shops sometimes use food colouring for a brighter look, traditional versions rely on natural flavours like ube and jackfruit for colour. The cake remains a testament to the way Filipino sweets balance simplicity with celebration.
Today Sapin-Sapin continues to be made for parties, fiestas and family gatherings. It is a dessert that reminds those who eat it of home, of shared meals and the charm of food that was made with care and time.
How to Make Sapin-Sapin (Layered Rice Cake)
Sapin-Sapin is a colourful Filipino delicacy made from glutinous rice flour, coconut milk, and sugar, traditionally steamed in layers with flavours like ube, jackfruit, and coconut. It is soft, sticky, and gently sweet with a festive look. See the recipe card at the bottom for printable directions
Ingredients
For the batter
- 300 g glutinous rice flour
- 200 g rice flour
- 500 ml coconut milk (thick, fresh or canned)
- 400 ml coconut cream (latik will be prepared from part of this)
- 250 g white sugar
- 1 tsp vanilla extract
- A pinch of salt
For colouring and flavouring
- 2 tbsp ube halaya (purple yam jam)
- 2 tbsp ripe jackfruit (langka), chopped and pureed
- 1–2 drops yellow food colouring (optional, for jackfruit layer)
For topping
- 200 ml coconut cream (for making latik)
- 2 tbsp white sugar (to sweeten latik)
Cooking Instructions
Step 1: Prepare the latik topping
To begin, pour 200 ml of coconut cream into a small pan over medium heat. Allow it to simmer until the oil separates and golden brown curds form. Strain and set the latik aside. Proceed to prepare the main batter.
Step 2: Mix the base batter
In a large mixing bowl, combine glutinous rice flour, rice flour, sugar, and salt. Gradually add coconut milk while whisking to prevent lumps. Stir until the batter is silky smooth. Add vanilla extract. Move on to dividing the batter.
Step 3: Divide the batter for layers
Separate the batter into three equal portions. Keep one portion plain for the white layer. Into the second portion, blend in ube halaya for the purple layer. Into the third, stir in jackfruit puree with a drop of yellow colouring if desired. Transition to steaming preparation.
Step 4: Prepare the steamer and mould
Grease a round pan or llanera (approx. 20 cm) with coconut oil. Preheat your steamer with sufficient boiling water. Once ready, you can begin layering the first mixture.
Step 5: Cook the first layer
Pour the purple ube batter into the prepared pan, smoothing the top with a spatula. Steam for 15–20 minutes or until the surface sets. Keep the lid covered with a cloth to prevent water from dripping. Move to the second layer.
Step 6: Cook the second layer
Once the first layer is firm, gently pour the jackfruit batter over it. Use a ladle to avoid disturbing the base. Steam again for 15–20 minutes. Prepare for the final layer.
Step 7: Cook the final layer
Finally, pour the plain white batter over the set layers. Smooth gently and steam for another 25–30 minutes until the whole cake is firm and cooked through. Continue to the cooling step.
Step 8: Cool and unmould
Remove the pan from the steamer and allow the Sapin-Sapin to cool completely to room temperature before loosening the sides with a knife. Carefully turn it out onto a platter. Transition to topping.
Final Step: Garnish and serve
Brush the top lightly with coconut oil, scatter the latik evenly over the cake, and slice into wedges. Serve at room temperature. Presentation tip: wipe the knife between cuts to keep the layers neat and defined.
Variations and substitutions
- Flavouring: Mango puree can replace jackfruit for a tropical alternative.
- Ube substitute: If ube halaya is not available, use mashed sweet potato with a few drops of ube extract.
- Colouring: If food colouring is unavailable, natural purple yam or turmeric can be used for colour.
- Latik alternative: Toasted desiccated coconut may be used if coconut cream is difficult to find.
Cooking Tips for Perfect Sapin-Sapin
- Always cover the steamer lid with a clean cloth to prevent condensation from dripping onto the batter.
- Test each layer by gently touching the surface; it must be firm before adding the next.
- Allow the cake to cool fully before cutting to maintain clean edges.
- Use fresh coconut milk and cream for the most aromatic and authentic result.
Filipino Sapin-Sapin (Layered Rice Cake)
Ingredients
For the batter
- 300 g glutinous rice flour
- 200 g rice flour
- 500 ml coconut milk thick, fresh or canned
- 400 ml coconut cream latik will be prepared from part of this
- 250 g white sugar
- 1 tsp vanilla extract
- A pinch of salt
For colouring and flavouring
- 2 tbsp ube halaya purple yam jam
- 2 tbsp ripe jackfruit langka, chopped and pureed
- 1 –2 drops yellow food colouring optional, for jackfruit layer
For topping
- 200 ml coconut cream for making latik
- 2 tbsp white sugar to sweeten latik
Instructions
- To begin, pour 200 ml of coconut cream into a small pan over medium heat. Allow it to simmer until the oil separates and golden brown curds form. Strain and set the latik aside. Proceed to prepare the main batter.
- In a large mixing bowl, combine glutinous rice flour, rice flour, sugar, and salt. Gradually add coconut milk while whisking to prevent lumps. Stir until the batter is silky smooth. Add vanilla extract. Move on to dividing the batter.
- Separate the batter into three equal portions. Keep one portion plain for the white layer. Into the second portion, blend in ube halaya for the purple layer. Into the third, stir in jackfruit puree with a drop of yellow colouring if desired. Transition to steaming preparation.
- Grease a round pan or llanera (approx. 20 cm) with coconut oil. Preheat your steamer with sufficient boiling water. Once ready, you can begin layering the first mixture.
- Pour the purple ube batter into the prepared pan, smoothing the top with a spatula. Steam for 15–20 minutes or until the surface sets. Keep the lid covered with a cloth to prevent water from dripping. Move to the second layer.
- Once the first layer is firm, gently pour the jackfruit batter over it. Use a ladle to avoid disturbing the base. Steam again for 15–20 minutes. Prepare for the final layer.
- Finally, pour the plain white batter over the set layers. Smooth gently and steam for another 25–30 minutes until the whole cake is firm and cooked through. Continue to the cooling step.
- Remove the pan from the steamer and allow the Sapin-Sapin to cool completely to room temperature before loosening the sides with a knife. Carefully turn it out onto a platter. Transition to topping.
- Brush the top lightly with coconut oil, scatter the latik evenly over the cake, and slice into wedges. Serve at room temperature. Presentation tip: wipe the knife between cuts to keep the layers neat and defined.
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