These individual cups make a colorful spread!
1 3/4 cups glutinous rice flour
1/4 cup sugar
50 grams coconut milk powder, dissolved in 1 cup warm water
1/2 cup jackfruit (langka), finely chopped
3 drops yellow food coloring
1/2 cup macapuno, finely chopped
coconut (buko), use mature coconut (niyog)
Prepare steamer. Grease 10 large silicone muffin cups generously with butter. Set aside.
In a large bowl, whisk together the glutinous rice flour, sugar, and coconut milk. Divide the batter equally into 3 bowls. In the first bowl, stir in langka and yellow food coloring, if using. In the second bowl, mix in the macapuno. In the third bowl, break up the ube halaya into the batter.
Spoon about 1 tablespoon langka batter into the prepared cups and steam for 10 minutes. Remove from the steamer and place 1 tablespoon macapuno batter on top of the langka layer. Steam again for 10 minutes. Remove from the steamer and top macapuno layer with 1 tablespoon ube batter. Steam again for 10 minutes. Let cool. Top with niyog and serve.
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