Kulinarya – Sapin Sapin

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.

 

It stuck a little on the bottom.  Could you tell?

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