May 27, 2008

Layer Cakes - Sapin Sapin And Kueh Lapis

Labels: , , , , , ,

I have never made sapin sapin nor was I enthusiastic about it before. To me it is just a three-color layered bibingka. The sapan sapin that I remember had only 4 ingredients: sweet rice, coconut milk, sugar, and food coloring, which probably is the Laguna style. The recipe in my Little Kakanin book uses three kinds of milk: coconut, sweetened condensed, and evaporated, and has ube and langka (jack fruit). Well, I made my sapin sapin with more flavoring, the ever present buco pandan and anise extract for a 4-layer sapin sapin. It was not easy to remove from the pan because it sticks everywhere but I love it!
While browsing the internet for the recipe I found several Malaysian layer cakes called Kueh Lapis and I was attracted by the thin beautiful layers. Looking at the ingredients and procedure, it's very similar to the sapin sapin. The finished cake has a firmer texture, more like a softer Chinese tikoy and not as sticky as sapin sapin, and therefore easier to slice and makes a lovely but yummy snack. I also love it.

Sapin Sapin

2¼ cups sweet rice flour
1¼ cup rice flour
1 cup sugar
2 cups coconut milk
red, yellow, and purple food coloring
optional ingredients:
1 cup finely minced buco
pandan extract
4 tablespoons ube powder
½ cup finely minced langka
½ teaspoon anise extract
banana leaf
  • Line a 9-inch round pan with banana leaf, set aside. Mix flours, sugar, and coconut milk until smooth. Divide into four portions. Color one portion with red and add anise extract, add buco and pandan extract into the second, add yellow coloring and langka into the third, and add the ube powder and purple coloring, if a deeper purple is desired, to the remaining portion.
  • Preheat the pan in the steamer for 5 minutes. Pour one color of your choice and steam for 15 minutes. Pour the next 3 portions, one at a time, steaming for 15 minutes each time.
  • Cool completely before removing from pan. Serve with cooked until brown thick coconut milk (latik or budbod).
Malaysian Kueh Lapis


950 ml coconut milk
400 gm rice flour
280 gm tapioca flour
½ teaspoon salt
550 gm sugar
10 pandan leaves
350 ml water
food coloring and flavoring
  • Mix coconut milk, flours, and salt. Boil pandan, water, and sugar until sugar has dissolved. Remove pandan and stir into the flour mixture and mix well until smooth. Divide into 3 portions. Add green pandan paste to one portion and pink color to another portion, leave the third plain.
  • Lightly oil a square baking pan. Steam pan for 5 minutes in boiling water. Pour 1 cup of white mixture and steam for 10 minutes. Pour 1 cup of green mixture on top of white mixture and steam for 5 minutes. Pour 1 cup of pink mixture and steam for 5 minutes. Repeat with white and green mixtures steaming 5 minutes each. Add more pink or a drop of red coloring to the pink mixture and pour on top of green. Steam for 10 minutes. Cool completely before cutting into shapes.
pretty yummy


Chibog in Chief said...

this is one of my favorite pinoy dessert..i always track this down in all fiesta handaan..sarap!! i dont know how to make some thanks for sharing the recipe!!

caninecologne said...

My daughter's school just had their multicultural day for the 2nd graders. We did the Philippines booth. One of the moms brought Sapin sapin and some sweet purple rice. Some of the children were squeamish in trying the dessert. Perhaps the bright purple and oranges freaked them out! Some kids also had allergies to certain ingredients. Most kids were willing to try the lumpia however! Another booth featured was Indonesia and they had a similar multilayered dessert. Alas, I didn't get a chance to sample it.

I'm glad you posted the Sapin Sapin recipe because I would love to try making that.

Oggi said...

Dhanggit, I never cared much for sapin sapin are right, and sarap pala!:)

Caninecologne, we Filipinos absolutely love brightly colored food.:D
I have the recipe for the baked Indonesian layer cake called lapis legit but reluctant to make because of the tremendous amount of eggs, 25 eggs for an 8-inch square 9 - 10 layer cake...heart attack!:)

Anonymous said...

These are so interesting and beautiful! I love learning more about Filipino's dishes like these!
I actually have all the ingredients except for langka. I'll look for it next week!

 gmirage said...

Miss ko na yan! No one sells them here! =(

Love the colors btw..

Oggi said...

WORC, thanks. I am also learning a lot on how to prepare our native food.:)

G, I was tempted to add food color but was glad I didn't...the colors came out more natural looking.:)

Anonymous said...

the last picture almost looks like sushi! hehe

Oggi said...

Paoix, that's exactly what my daughter said.:D

Rahim said...

Thanks for this recipe...just tried it yeesterday and it was great! My last layer was a bit gooey but I suspect I needed to steam it a bit more with my steamer =) Can't wait to try more..

Oggi said...

Rahim, good to know it turned out great.:)

KittkyKate said...

Miss ko na ang sapin sapin. I remember we buy it in our market for 10 pesos a slice. I'll try your recipe and I'll let you know how it goes. Thanks for posting!

Anonymous said...

Hello, Oggi. I'm planning to make this but I'm a bit confused with the rice flours. I have Mochiko which is the sweet rice flour and I have glutinous rice flour. Could I use the latter for the rice flour ingredient? Thanks - RR

Oggi said...

Mochiko, sweet rice, and glutinous rice (whole grain and flour) are one and the same.

Hope it turns out well.:)

Anonymous said...

Thanks for enlightening me. So that means I still have to buy rice flour to be able to make the Sapin-sapin. Just when I thought I could finally make this, I still lack one more ingredient! Oh, well... Thanks again :) - RR

Anonymous said...

I finally made some and I love it! The purple layer was a bit chewy. I noticed that my ube mixture was of thicker consistency than the rest eventhough I added a little more coconut milk to it. Probably because the ube powder I used is the one that needs hydration. I toasted coconut flakes to top it with as I don't have latik. Thank you for this recipe - RR :)

laila Dimyati said...

Love your sapin-sapin recipe so much, and it surprised the recipe is far easier than I thought. However, you should really try the Indonesian lapis legit, and eat it only 1 tiny slice a day :D

DARG said...

This is just awesome. I'd like to borrow your picture please so I could use it in a not so related blog post, and I'm linking back to this particular URL.


If you're curious where, just pop me an email. Thanks!

Oggi said...

Danny Garcia,
Thanks. Sure, you can borrow the photo as long as there is a link back to this page/URL.

Unknown said...

Can i use fresh milk for the alternative of coconut milk?tnx

Oggi said...

Anonymous @ 1/19/20
You may use fresh milk but the flavor won't be the same. I recommend using half and half for its higher fat content than regular milk.

Post a Comment

Design by New WP Themes | Bloggerized by Lasantha -