Sapin-sapin is a very old Filipino delicacy which is handed down from generation to generation. It originated from Abra, a province in the northern part of the Philippines. Because it has been around for years, it is self explanatory why several versions are already spread throughout the country.
At present, you will find sapin-sapin almost everywhere, from school canteens, to Filipino restaurants and cake shops. This version that I’m sharing with you is a recipe given by my Grandma to my Mama. And yes, my Mama shared it with me. So enjoy cooking. sapin-sapin!
- 2 cups rice flour (soaked in 1½ cups water)
- 2 cups white sugar
- 2 coconuts (5 cups coconut milk)
- ½ kilo ube (pared, boiled, mashed and strained)
- ½ tsp powdered anis
- For the top layer, mix 1½ cups thick coconut milk (first extraction), ½ cup rice flour, and 2/3 cup sugar. To the rest of the rice flour, add the remaining coconut milk, sugar and anis. Stir well. Divide the mixture into two parts. Mix one part with the ube to be used for the middle layer. Use the other part for the bottom layer. Add yellow food coloring to make a light yellow mixture.
- Boil water in a carajay (large pan) and place a bamboo steamer with thick muslin and pour on it ¾ cup of the pink mixture for the bottom layer. Cover the carajay and steam mixture until firm. Pour over first layer the ube mixture and steam again. When firm, pour over ube layer the mixture for the top layer and steam again. When firm, remove from the steamer. Allow to cool. Slice into ½ inch wedges.
- Arrange on a platter lined with banana leaves and serve.