Sapin-Sapin (Filipino layered sticky rice cake)
Three chewy, coconut scented layers of purple, yellow and white, steamed one by one and finished with toasted coconut.
- Time1 hr 15
- LevelMedium
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the glutinous rice flour, rice flour, sugar and salt in a large bowl. Slowly whisk in the coconut milk and water until smooth, then add the vanilla.
- 2
Divide the batter equally between 3 jugs. Leave one plain, stir the ube extract into one and the yellow colouring into the last.
- 3
Grease and line a 20 cm square or round tin. Set up a steamer over boiling water. Wrap the lid in a tea towel to stop drips.
- 4
Stir the purple batter and pour it into the tin. Steam for 15 minutes until set and no longer wet.
15 min - 5
Pour on the yellow batter and steam for 15 minutes. Add the white batter and steam for 15 minutes more.
15 min - 6
Cool completely, about 2 hours. Sprinkle with the toasted coconut and cut with an oiled knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.