Sapin-sapin

Three layers steamed one at a time, each set before the next is poured on.

Vegan.

Ingredients

the base batter

• 450 g glutinous rice flour
• 250 g caster sugar
• 800 ml coconut milk
• 1 pinch salt

to colour the three layers

• 150 g purple yam, cooked and mashed
• 100 g ripe jackfruit, finely chopped
• 1 teaspoon vanilla

to finish

• 6 tablespoons latik

Method

1. THE LAYERS ARE STEAMED ONE AT A TIME. All three poured together simply blend into a muddy single cake, and the name is the layers.
2. Whisk the base batter smooth and divide into three bowls.
3. Stir the purple yam into one, the jackfruit into the second, the vanilla into the third.
4. Pour the purple layer into a greased, lined tin and steam 15 minutes, until the surface is SET AND NO LONGER TACKY to a light touch.
5. Pour the jackfruit layer gently over the back of a spoon so it does not dent the first, and steam 15 minutes. Then the pale layer, 20 minutes.
6. Wrap the steamer lid in a cloth throughout, or drips pit every layer.
7. Cool completely -- several hours -- before cutting, and oil the knife. Warm, the layers slide apart, which undoes the whole effort.
8. Latik over the top.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes