Sapin-sapin is a Filipino native delicacy made with a base mixture of glutinous rice flour and coconut milk. Each layer has a different flavor!
1 cup coconut cream (kakang gata)
3 cups glutinous rice flour
1 (14 ounces) can condensed milk
¾ cup ube or purple yam langka extract ube extract
1 In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken
2 Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in a container until ready to use.
1 In a large bowl, combine glutinous rice flour, sugar and whisk together. Add coconut milk and condensed milk. Stir together until sugar is dissolved and mixture is smooth and well blended.
2 Divide batter evenly into three bowls. In one bowl, add ube, ube extract, and stir until color is well dispersed. In another bowl, add langka, langka extract, and stir until color is well dispersed. The remaining portion will be white and plain.
3 Line cake pan with aluminum foil (for easier removal of sapin-sapin from pan). Pour ube-flavored batter into pan. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Gently pour langka-flavored batter over purple layer. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Gently pour plain batter over yellow layer. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Remove cake pan from steamer and allow to cool completely
4 Place a wide, flat serving platter over cake pan and gently invert sapin sapin onto platter (purple layer will now be the top layer). Remove cheesecloth. Liberally brush top and sides of sapin sapin with coconut oil (from making latik). Cut into serving portions and generously top with latik.