Mini Special Sapin-Sapin
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4.4
20 reviews
Good
Mini Special Sapin-Sapin
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Mini Special Sapin-Sapin are tasty, festive, and perfect for parties. These layered sticky rice cakes are fun to eat as they are delicious!
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Ingredients
- 1 cup coconut cream
- 3 ½ cups glutinous rice flour
- 2 cans coconut milk
- 1 can condensed milk 14 ounces
- ¾ cup sugar
- ¼ cup Macapuno strings drained well and chopped
- ¼ cup ube halaya
- ¼ cup jackfruit sweetened, strips, drained well and chopped
- 3 drops ube flavor extract
- 3 drops langka flavor extract
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in separate containers until ready to use.
- Lightly grease insides of the puto molds with coconut oil and set aside.
- In a large bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir together until sugar is dissolved and the mixture is smooth and well blended.
- Using a fine-mesh sieve, strain batter to remove any lumps.
- Divide the batter evenly into three separate bowls.
- In one bowl, add macapuno and stir to distribute.
- In one bowl, add ube halaya and ube extract and stir until smooth and color is well dispersed.
- In another bowl, add chopped jackfruit and langka extract and stir until color is well dispersed.
- Pour ube-flavored batter into the prepared puto molds. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Carefully pour langka-flavored batter over the purple layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Carefully pour white batter over the yellow layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean.
- Using tongs, remove puto molds from steamer and allow to sapin-sapin to cool completely.
- Run a knife around the sides of the molds to loosen the rice cakes. Gently invert on a serving platter and tap the bottom of the molds to release the sapin-sapin.
- Liberally brush sapin-sapin with coconut oil and top with latik.
Notes
- 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.
- I used store-bought purple yam jam sold in jars. Swap it with ¼ cup mashed cooked ube if you prefer fresh.
- Alternate the colorful layers for each mini mold for a more festive look.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Cholesterol
6mg
(2%)
Sodium
25mg
(1%)
Potassium
172mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
46IU
(1%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 6mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
20 reviews
Good
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