Steaming Alternatives: Cooking Sapin-Sapin Without A Steamer

Sapin-sapin is a Filipino rice cake made from glutinous rice and coconut milk. It is a delicious dessert with layers, each with a different colour and flavour. The bottom layer is yellow and flavoured with ripe jackfruit, the middle layer is white and flavoured with young coconut, and the topmost layer is violet and flavoured with purple yam. Sapin-sapin is usually topped with latik, a coconut milk residue made by reducing coconut milk and cooking it until it browns.

While sapin-sapin is traditionally steamed, it is possible to cook it without a steamer. One alternative method is to bake the layers in an oven using a water bath. To do this, place a roasting tray with a rack inside and fill it with boiling water. Set the oven to 400 degrees Fahrenheit and cover the sapin-sapin with aluminium foil, pinching the sides to seal. Steam each layer for around 15 minutes, or until a toothpick inserted into the centre comes out clean.

Prepare the sapin-sapin mixture

To prepare the sapin-sapin mixture, you will need glutinous rice flour, coconut milk, sugar, and flavouring. The process is simple: mix the glutinous rice, coconut milk, and sugar together until smooth. The amount of sugar can be adjusted to your liking. You can also add condensed milk to the mixture for extra creaminess and sweetness.

Next, divide the mixture into three equal parts and add flavours to each. The traditional sapin-sapin has three layers, each with a different colour and flavour. The bottom layer is yellow and flavoured with ripe jackfruit; the middle layer is white and flavoured with young coconut or plain coconut milk; and the top layer is violet-coloured and flavoured with purple yam. You can also add macapuno (coconut meat strings) to the white layer.

For the colouring, you can use food colouring or natural ingredients. For the yellow layer, you can use langka (jackfruit) or sweet corn to enhance the colour. For the violet layer, use real ube (purple yam or taro) for flavouring and a deep violet colour.

Divide the mixture into three parts

Once you have your mixture ready, it's time to divide it into three parts. This is because sapin-sapin traditionally has three layers, each with a different colour and flavour. The bottom layer is yellow and flavoured with ripe jackfruit, the middle layer is white and flavoured with young coconut or plain coconut milk, and the top layer is violet and flavoured with purple yam.

To make the three layers, take the first part of the mixture and add mashed purple yam, ube extract, and violet food colouring. Stir this thoroughly and set it aside. For the second part, shred some jackfruit in a food processor and add it to the mixture along with yellow food colouring. Stir well and set aside. Leave the third part as it is.

Now you have your three layers ready to be steamed!

Add flavours and colours to each part

Sapin-sapin is a Filipino rice cake made from glutinous rice and coconut milk. It is composed of layers, each with a different colour and flavour. Typically, sapin-sapin has three layers: the bottom layer is yellow and flavoured with ripe jackfruit; the middle layer is white and flavoured with young coconut or plain coconut milk; and the topmost layer is violet and flavoured with purple yam.

Bottom Layer (Yellow)

The bottom layer of sapin-sapin is typically flavoured with ripe jackfruit. To add this flavour, shred the jackfruit (without the seed) in a food processor and add it to the second part of the divided mixture along with yellow food colouring. You can also add langka (jackfruit) extract to enhance the flavour. Mix well and set aside.

Middle Layer (White)

The middle layer of sapin-sapin is usually plain and flavoured with young coconut or coconut milk. To make this layer, simply leave the third part of the divided mixture as it is. You can also add macapuno (coconut meat strings) to this layer for extra flavour and texture.

Top Layer (Violet)

The top layer of sapin-sapin is typically flavoured with purple yam. To add this flavour, mix in mashed purple yam and ube extract to the first part of the divided mixture along with violet food colouring. Stir thoroughly and set aside. You can also add ube (purple yam) flavour extract to enhance the flavour.

Remember to divide the mixture into three parts before adding the colours and flavours. Also, be careful not to add too much jackfruit to the yellow layer, as it can overpower the other flavours and affect the texture.

Grease a baking pan

To grease a baking pan, you will need to create a layer of fat to prevent your cake from sticking to the pan. This layer of fat is essential, as it will help the cake release from the pan after it has been baked. There are several ways to grease a pan, and you can choose the method that is easiest for you.

One traditional way to grease a pan is with butter or shortening and flour. You can use a paper towel to wipe the butter or shortening over the pan, ensuring that you cover the bottom and sides. Then, add a tablespoon or two of flour to the pan. Rotate and tap the pan until the flour covers every greased surface. Finally, discard any remaining flour. This method is foolproof, and you likely already have the necessary ingredients in your kitchen.

Another option is to use butter and sugar. You can use a stick of cold butter and rub it around the pan, or melt the butter and apply it to the pan with a pastry brush. Then, instead of flour, you can use sugar. This method will give your cake a nice crunchy exterior. However, it is not recommended for cakes, as the sugar may burn.

You can also use non-stick cooking spray to grease your pan. This is a quick and easy option, and there are sprays available that already contain flour. Simply spray the pan with the cooking spray, ensuring that you cover all the surfaces.

Finally, you can use foil or parchment paper to line your pan. This method is especially useful if you want to lift the entire cake out of the pan easily. Simply line the pan with foil or parchment paper, then spray it with non-stick cooking spray.

Steam each layer individually

To cook sapin sapin without a steamer, you can steam each layer individually. Here is a step-by-step guide:

Prepare the Sapin-Sapin Batter

• In a large bowl, combine the glutinous rice flour, coconut milk, condensed milk, and sugar. Stir until the mixture is smooth and well-blended.
• Strain the batter using a fine-mesh sieve to remove any lumps.
• Divide the batter into three equal portions.
• Add your desired flavours and colours to each portion. For example, you can add ube extract and violet food colouring to one portion, langka extract and yellow food colouring to another, and leave the third portion plain and white.
• Generously grease an 8-inch round baking pan with coconut oil or line it with banana leaves or parchment paper.
• Pour the first layer of batter (usually the purple ube-flavoured batter) into the prepared pan.
• Carefully place the pan in a steamer and cover. If you don't have a steamer, you can use a pot with a small amount of water and a steaming rack or a heat-proof dishware that can be placed inside the pot.
• Steam the first layer for about 10-12 minutes or until it is set. You can test it by inserting a toothpick into the centre; if it comes out clean, the layer is ready.
• Remove the pan from the steamer and carefully pour the second layer of batter (usually the yellow langka-flavoured batter) over the first layer.
• Steam the second layer for about 10-12 minutes or until it is set. Again, use a toothpick to test if it is ready.
• Gently pour the third and final layer (usually the plain white batter) over the second layer.
• Steam the final layer for about 10-15 minutes or until it is set. Use a toothpick to check if it is ready.

Cool and Serve

• Remove the cake pan from the steamer and allow it to cool completely.
• Run a knife around the sides of the pan to loosen the rice cake.
• Place a wide, flat serving platter over the cake pan and gently invert it, tapping the pan a few times to release the sapin-sapin onto the platter. The purple layer should now be the top layer.
• Liberally brush the top and sides of the sapin-sapin with coconut oil and sprinkle latik (toasted coconut curd) on top.
• Cut the cake into serving portions and enjoy!

Frequently asked questions