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Wednesday, April 27, 2011

Kulinarya – Sapin Sapin

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This month’s theme was decadence.  I originally going to do San Rival but I figured I would try something new.  I also meant to post this on Sunday but instead I slept and did homework.  A whole different story.   This month’s host is…..Lala from This little Piggy.  It was a unique theme and trying to find a dish that would work was difficult.  Decadence is something you do not have all the time.  I picked a recipe that I not made for years.  I actually refuse to make due to the effort.  I made sapin sapin.  The last time I made it, it took about 3 hours.   I decided to try again and it came out so much better.
Sapin sapin
(Influenced from Filipino Food Store)
3 1/2 Cups of Sweet Rice Flour
1 Cup of Sugar
2 Cups of Coconut Milk
1/2 Cup of Mashed Ube (Purple sweet potato) *I use frozen
1/4 Cup of Diced Lanka (Jackfruit)
Banana Leaves
Yellow Dye
Directions
  1. Start heating the steamer until the water starts to boil.
  2. Mix together the flour, sugar, and coconut milk.
  3. Divide it into three even parts.
  4. One bowl add the ube, in another bowl, add the lanka and a few drops of yellow dye, and leave the other one alone.
  5. Prepare the pan by lining the pan with the banana leaves and coat with butter for easy release.
  6. Pour the lanka filling first into the pan and steam for 15 minutes.
  7. When the first layer is set, add the white layer.  Steam for another 15 minutes.
  8. When the white layer is set, add the ube layer.   Cook again for 15 minutes.
  9. Let it cool slightly and remove from the pan.  You may need to release the sapin sapin from the banana leaves while it is still warm to prevent sticking.
  10. Top with toasted coconuts or cooked coconut milk.
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It stuck a little on the bottom.  Could you tell?
kulinarya cooking club
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17 comments:

  1. I love sapin sapin! My in-laws always have it at their get togethers.

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  2. I always want to make sapin sapin but just don't have the time, I always forget, and usually end up cooking something else. Did you use both toasted coconut (budbod) and coconut milk (latik)? You sapin sapin looks great and round, hmmm you gave me an idea, he he he. Thanks for sharing.

    Ray

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  3. Yum! I always wonder what flavour the yellow part is. Sometimes there's even a red layer. I can't even begin to imagine what that is. This looks so lovely!

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  4. Love the beautiful contrasting colors!

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  5. Beautiful sapin sapin!Must taste heavenly too with all the listed ingredients.

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  6. What a unique gorgeous dessert! I love the colors. Would sure love to try this!

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  7. Mmm, I love sapin sapin! Maybe one day I will actually make it, instead of waiting for my next trip to the Philippines to get the good stuff!

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  8. Took me a while to appreciate sapin-sapin. Didn't have this growing up in Cebu, tried them during my stay in Laguna and loved it since then. I like your version. Thanks for the share.

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  9. Sapin-sapin is one of my all-time fave fiesta foods. Thanks for posting this; it's inspired me to try making it as well.

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  10. I have so much to learn from you Joy. What a beautiful dessert.

    L

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  11. It's sooo pretty. I love ube color and flavor.:)

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  12. I've always dreamed about making sapin sapin - it does look so pretty that it would take a lot of effort as you said - but glad that you persisted because it looks worth it.

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  13. I never had this before but it looks pretty! And I love everything in it!

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  14. i have bookmarked this! sorry it took so long to catch up, but oh what a wonderful surprise!

    i love sapin-sapin like no other cuz i rarely get to eat it. eeeeeeks i'm so excited!!

    thx for your post on this month's theme.

    ok, i'm off to make sapin-sapin, seriously.

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  15. I have never heard of these before but they look fantastic! I just might need to make these...

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