Sapin-sapin is a very old Filipino delicacy that is passed down from generation to generation. It originated from Abra, a province in the northern part of the Philippines. Since it has been around for years, it is self explanatory why various versions are already spread across the country.
These days, you’ll find sapin-sapin just about everywhere, from school cafeterias to Filipino restaurants to bakeries. This version that I am sharing with you is a recipe that my grandmother gave to my mother. And yes, my mom shared it with me. So she enjoys cooking. fir-fir!
Ingredients:
- 2 cups of rice flour (soaked in 1½ cups of water)
- 2 cups of white sugar
- 2 coconuts (5 cups of coconut milk)
- ½ kilo of ube (peeled, boiled, crushed and strained)
- ½ teaspoon anise powder
Cooking procedure:
- For the top layer, mix together 1½ cups thickened 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 anise. Stir well. Divide the mixture into two parts. Mix one part with the tube that will be used for the intermediate 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 saucepan) and line a bamboo steamer with thick muslin and pour ¾ cup of the pink mixture for the bottom layer over it. Cover carajay mixture and steam until firm. To cover the first layer, the ube mixture and steam again. When firm, pour over the ube layer the mixture for the top layer and steam again. When firm, remove from steamer. Let cool. Cut into ½-inch wedges.
- Arrange in a bowl lined with banana leaves and serve.