Sapin-Sapin from Pinay In Texas Cooking Corner


  • 1 ½ cups glutinous/sweet rice flour
  • ½ cup plain rice flour
  • ¼ cup white sugar
  • 2 *13.5oz cans coconut milk
  • 1 can condensed milk
  • Food coloring: green, red and yellow
  • ¼ tsp pandan extract
  • 1/8 tsp langka extract
  • ¼ tsp vanilla extract
  • 1/8 tsp banana extract
  • 1 cup toasted coconut or latik, for topping (See Almond and Pandan Sapin-Sapin on how to make this)


1. Mix glutinous rice flour, rice flour, sugar, coconut milk and condensed milk in a bowl. Whisk out any lumps, ensuring the mixture is smooth.

2. Divide batter into 4 equal portions. To one portion, add vanilla extract. Mix well. To the 2nd portion, put ¼ tsp pandan extract and 4 drops green food color. Mix well. To the 3rd portion, put 1/8 tsp langka extract and 4 drops red food color. Mix well. To the last portion, put 1/8 tsp banana extract and 4 drops yellow food color. Mix well.

3. Grease a 9x9 square or 9 in diameter round baking dish or pan. (If you have banana leaves, it would be advisable to cover the bottom and sides of the pan so that tranferring to a serving platter will be easier.) Pour the green pandan mixture. Spread evenly. Put a cloth under the steamer cover to prevent water from dripping to the sapin-sapin. Steam for 30 minutes or until firm. Pour white batter on top of the cooked pandan mixture. Cover the steamer again and steam for 30 minutes. Lastly, pour in the red batter. Again, steam for 30 minutes or until firm. Carefully remove the Sapin-Sapin from the steamer and allow to cool completely. Transfer to a serving platter. Cut into wedges or squares and sprinkle toasted coconut on top.