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Rainbow Sapin-Sapin

Celebrate Pride Month with this special rainbow sapin-sapin! This easy Filipino recipe, steamed in a traditional llanera, contains layers of chewy sticky rice flavored with ube, jackfruit, pandan, and coconut. Cut a slice to unveil the rainbow and share this colorful treat!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1 llanera
Course: Dessert
Cuisine: American, Asian, Filipino
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 can coconut cream for latik
  • 2 cups coconut milk plus 2 tbsp
  • 1¾ cups glutinous rice flour
  • ¾ cup white sugar
Dyes and Extracts
  • ube extract (purple)
  • pandan extract (green)
  • jackfruit extract (yellow)
  • Watkins Food Coloring (blue and red)

Equipment

  • 1 medium-sized llanera (7 in x 5 in x 1.75 in)
  • mixing bowl(s)
  • silicon spatula
  • fine mesh strainer
  • Our Place Always Pan with steamer attachment
  • kitchen scale

Method
 

Make Latik
  1. Use 1 can of coconut cream and follow the easy steps for latik (See Note 1.) Strain and reserve both the latik and the coconut oil.
Prepare the sapin-sapin batters
  1. In a mixing bowl, combine glutinous rice flour, coconut milk, and sugar.
  2. Strain out the clumps to create a smooth batter.
  3. Divide the batter evenly into 6 small bowls. We recommend dividing by weight using a kitchen scale.
  4. For each bowl of batter, add flavor extract or food coloring.
Steaming the sapin-sapin
  1. Grease the llanera with coconut oil. Prepare the steamer and heat the water.
  2. The order of adding layers goes: purple, blue, green, yellow, red, white. Line up the bowls in this order to prepare for steaming.
  3. Add the purple batter to the llanera. Tilt the llanera to spread evenly. Steam for 5 minutes.
  4. Add the next layer and steam for another 5 minutes. Repeat until the final layer (white) is cooked and set, adding an additional 1-2 minutes of steaming as needed.
  5. Remove from heat and let it cool completely on the counter.
Serving
  1. When you are ready to serve, grease a small knife with coconut oil. Run the knife along the edges of the llanera. Flip into a plate to release the sapin sapin.
  2. Lightly brush the sapin sapin with coconut oil to add shine and seal in moisture.
  3. Garnish with latik.

Video

Notes

Note 1. You can find the simple steps for latik here. Alternatively, top the sapin-sapin with toasted coconut.