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.