Sapin-sapin is a really old Filipino delicacy which is handed down from generation to generation. It originated from Abra, a province in the northern portion of the Philippines. Since it has been about for several years, it is self explanatory why numerous variations are currently spread all over the country.
At present, you will come across sapin-sapin nearly all over the place, from college canteens, to Filipino places to eat and cake outlets. This variation that I’m sharing with you is a recipe supplied by my Grandma to my Mama. And yes, my Mama shared it with me. So appreciate cooking. sapin-sapin!
- two cups rice flour (soaked in 1½ cups drinking water)
- two cups white sugar
- two coconuts (five cups coconut milk)
- ½ kilo ube (pared, boiled, mashed and strained)
- ½ tsp powdered anis
- For the major layer, blend 1½ cups thick coconut milk (very first extraction), ½ cup rice flour, and two/3 cup sugar. To the relaxation of the rice flour, insert the remaining coconut milk, sugar and anis. Stir perfectly. Divide the mixture into two pieces. Blend 1 portion with the ube to be applied for the center layer. Use the other portion for the bottom layer. Include yellow food coloring to make a light yellow mixture.
- Boil drinking water in a carajay (big pan) and position a bamboo steamer with thick muslin and pour on it ¾ cup of the pink mixture for the bottom layer. Include the carajay and steam mixture right up until firm. Pour over very first layer the ube mixture and steam once again. When firm, pour over ube layer the mixture for the major layer and steam once again. When firm, remove from the steamer. Allow for to interesting. Slice into ½ inch wedges.
- Arrange on a platter lined with banana leaves and provide.