Sapin-Sapin

Colorful layered rice cake with ube, langka, and coconut layers topped with latik. — Yield 16 squares · Prep 20 min, plus cooling · Cook 50–70 min

Ingredients

• 3 1/2 cups glutinous rice flour
• 2 cans coconut milk (about 800 ml)
• 397 g sweetened condensed milk
• 1 cup sugar (optional, adjust to taste)
• 1 cup coconut cream
• 1/2 cup ube halaya plus ube flavor/color
• 1/2 cup langka (jackfruit) puree
• 1 teaspoon vanilla
• Latik, for topping
• Oil or banana leaves for lining the pan

Method

1. Prepare a 23 cm square pan at least 5 cm deep, greasing it lightly or lining with prepared banana leaves. Bring water to a steady boil under the steamer rack. Secure any condensation cloth above the lid and away from the heat.
2. Whisk the glutinous rice flour, coconut milk, condensed milk, sugar if using and coconut cream into a smooth batter. Do not taste raw flour batter to adjust sweetness.
3. Divide the base batter into three equal portions. Stir the ube halaya and optional ube flavouring into one, the langka purée into another, and the vanilla into the third.
4. Pour in the ube layer and steam for about 15–20 minutes, until the surface is set and can support the next layer. Keep the heat steady rather than boiling violently.
5. Stir the langka batter again, pour it gently over the set layer and steam for another 15–20 minutes. Add the stirred coconut layer and steam for about 20–30 minutes more, until the entire cake is firm with no wet batter in the centre.
6. Remove carefully and allow the initial heat to subside. Refrigerate within 2 hours rather than leaving a deep cake on the counter for an unrestricted cooling period.
7. When fully set, top with latik, cut into 16 squares with a lightly oiled knife and serve. Keep leftovers chilled and use within 48 hours.

Kitchen note

Let each layer set before adding the next so the colors stay distinct and clean