- 1 ½ cups glutinous rice flour
- ½ cup rice flour
- 2 cups coconut milk
- 2 cups coconut cream
- 1 ½ cups granulated sugar
- 1 (14 0z.) can condensed milk
- ½ cup chopped ripe jackfruit, optional
- ¾ cup mashed purple yam, optional
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ube extract, optional
- 1 ½ tablespoons unsalted butter, melted
- Violet and Yellow food coloring
- Sliced almonds, or coconut flakes for toppings, optional
Pre-boil the steamer with half full of water.
Combine all the ingredients together except the food coloring, ube and jackfruit. Divide the sapin-sapin mixture equally into 3 portions. Add a dash of violet food coloring and the mashed ube in the first bowl, mix well together until a rich purple color is achieved. In the second bowl, add the jackfruit (if using) and a drops of yellow food coloring, mix well.
Brush a round, or square baking pan with the melted butter. Pour the ube mixture in the baking pan, steam for about 30 minutes or more until it firms up. Stick a toothpick and make sure it comes out clean. Add the yellow mixture over the ube mixture, and steam for another 30 minutes. Add the plain mixture on top of the yellow mixture, and steam for another 30 minutes or until it sets.
Note: When steaming, be sure to cover the pan, or the lid with cheese cloth to avoid moisture from dripping into the cooking sapin-sapin mixture.
When done, carefully remove from the steamer, and transfer to a serving plate. Top it with toasted coconut flakes, latik, or slightly toasted sliced almonds. Refrigerate for at least an hour. Serve!
Tip: You may color the 3rd portion as well should you wish to achieve a very colorful Sapin-Sapin as shown in the picture. Enjoy!