INSTRUCTIONS
- 1 1/3 cup coconut milk
- 1 can condensed milk
- 3/4 cup sugar
- 1 cup glutinous rice flour
- pinch of salt
- 1/2 teaspoon pandan extract
- 1/2 – 1 teaspoon yellow food color
- 1/2 teaspoon red food color (or just white)
- 1 teaspoon purple yam (ube) flavor
- coconut oil for greasing the pan and the layers of sapin-sapin
For the latik topping:
- 3 cups thick coconut milk, bring to boil until oil comes out and curdled coconut milk turns golden brown
OR
- just toast desiccated coconut until golden, add sugar towards the end to sweeten
INSTRUCTIONS
- Make the latik first if using. Combine all ingredients in a bowl except for the food color and flavors.
- Divide mixture into 3 or 4 separate bowls. Add a food color/flavor into each portion.
- Grease a 7 inch or 8″ inch pan with coconut oil. Pour the pandan flavor into the pan; cover loosely with foil and steam until set.
- Brush top with a little coconut oil and pour red mixture, put the pan back in the steamer and steam until mixture sets. Repeat until all batter are used up.
- Turn off heat and leave pan in the steamer to cool a bit then take out pan to completely cool sapin-sapin.
- Meanwhile do the topping. Toast desiccated coconut in an un-greased pan over medium high heat. Add sugar if desired. Sprinkle on top of the sapin-sapin before serving.
Credits to: m.facebook.com/Sarap-Rasa-Pinas
