Mini Special Sapin-Sapin

Mini Special Sapin-Sapin is made extra yummy with macapuno, ube halaya, and sweetened jackfruit. In a fun mini-size, this Filipino sticky rice cake is perfect for get-togethers!

When I asked our Facebook page followers what party recipes they wanted to see, one of the top answers was desserts or, more specifically, kakanin. It’s not surprising as we Filipinos love our sweets. 🙂

So today, I am adding to our list of delicacies on the blog, like ube biko, kapit, and pichi-pichi, with a special kakanin. I do have a simple sapin-sapin recipe already up on the blog, but I thought I’d make a more party-worthy version by adding macapuno, purple yam jam, and sweetened jackfruit to the divided batters and steaming the mixture in individual puto molds. The mini layered sticky rice cakes turned out tasty, delicious, super cute, and festive!

Basic batter ingredients

• Coconut cream– kakang gata or first extraction. Due to less water content, it has a more concentrated flavor and creaminess than succeeding extractions. Used for making latik.
• Glutinous rice flour- also known as sticky or sweet rice or locally as malagkit. It gives the kalamay its characteristic chewiness. It is not to be confused with regular rice flour, which has a different texture.
• Coconut milk– usually the second or third extractions. Acts as the liquid in the sticky rice cake.
• Condensed milk– adds creaminess and sweetness.
• Sugar– white granulated sugar is best; add more or less depending on the desired sweetness

Flavor layers

This classic Filipino delicacy has three colorful layers. Add the ingredients below to the batters for an extra yummy treat!

• Purple Layer-¼ cup ube halaya and 3 to 4 drops ube flavor extract.I used store-bought purple yam jam sold in jars. If you prefer fresh, swap it with ¼ cup mashed cooked ube if you prefer fresh.
• Yellow Layer-¼ cup drained and chopped minatamis na langka and 3 to 4 drops langka flavor extract
• White Layer-½ cup drained and chopped macapuno strings

Cooking steps

1. Make the latik. Cook the coconut cream in a wide pan until the oil separates and solids form. Continue to cook and stir until the curds turn golden brown. Drain the latik from the oil and store it in separate containers until ready to use.
2. Make the batter. Combine glutinous rice flour, coconut milk, condensed milk, and sugar in a large bowl and whisk until smooth and well blended.
3. Strain the batter. Pass through a fine-mesh sieve or use a cheesecloth to remove any lumps.
4. Add flavor. Divide the batter evenly into three separate bowls. Stir in the extracts and add-ins in the individual bowls until well dispersed. and stir to distribute. I use about 3 to 4 drops of each extract; the colors of the tinted batters will be light but will deepen when steamed and cooked.
5. Steam the mixture. To keep the steamed cakes from sticking, grease the inner sides and bottom of the molds with coconut oil. Place one flavor in the puto mold and steam until set and a toothpick inserted comes out clean. Place another flavor over the steamed layer and steam until set. Continue until all three layers are steamed.
6. Top with latik. Remove the molds from the steamer and let cool. Loosen the sapin-sapin from the mold with a blunt knife, invert on a serving platter, and tap the mold to release. Liberally brush the sticky rice cake with coconut oil and top with latik.

How to serve and store

• Add these sticky cakes to your holiday menu! Steaming in small containers does require a bit more work, especially if you’re making them for a large crowd, but I’m sure your guests will appreciate how easily they can help themselves to a piece (or two). They’re delicious and filling as a midday snack or after-meal dessert.
• Do not store it too long outside refrigeration as it contains coconut milk and will spoil quicker than most foods, especially in warm weather.
• They’d keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store in an airtight container to prevent them from drying out.
• The sticky rice cake will harden in the cold. I suggest storing the latik separately and brushing the cake with coconut oil and topping with the latik when about to serve, as the oil tends to form into a film when cold.
• Microwave at 30 to 40-second intervals until warmed through and softened.