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4.4 from 30 votes

Mini Special Sapin-Sapin

Mini Special Sapin-Sapin are tasty, festive, and perfect for parties. These layered sticky rice cakes are fun to eat as they are delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 24 Servings
Calories: 232 kcal
Course: Dessert
Cuisine: Filipino

Ingredients

  • 1 cup coconut cream
  • 3 ½ cups glutinous rice flour
  • 2 cans (13.5 ounces each) coconut milk
  • 1 can (14 ounces) condensed milk
  • ¾ cup sugar
  • ¼ cup macapuno strings, drained well and chopped
  • ¼ cup ube halaya
  • ¼ cup sweetened jackfruit strips, drained well and chopped
  • 3 drops ube flavor extract
  • 3 drops langka flavor extract

Instructions

    Cup of Yum
  1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
  2. 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.
  3. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in separate containers until ready to use.
  4. Lightly grease insides of the puto molds with coconut oil and set aside.
  5. 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.
  6. Using a fine-mesh sieve, strain batter to remove any lumps.
  7. Divide the batter evenly into three separate bowls.
  8. In one bowl, add macapuno and stir to distribute.
  9. In one bowl, add ube halaya and ube extract and stir until smooth and color is well dispersed.
  10. In another bowl, add chopped jackfruit and langka extract and stir until color is well dispersed.
  11. Pour ube-flavored batter into the prepared puto molds. Steam for about 5 minutes or until set and toothpick inserted comes out clean. 
  12. Carefully pour langka-flavored batter over the purple layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean. 
  13. Carefully pour white batter over the yellow layer. Steam for about 5 minutes or until set and toothpick inserted comes out clean. 
  14. Using tongs, remove puto molds from steamer and allow to sapin-sapin to cool completely.
  15. 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.
  16. 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

Calories 232kcal (12%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 7g (35%) Cholesterol 6mg (2%) Sodium 25mg (1%) Potassium 172mg (5%) 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

% 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.