Hello Everyone! Only 13 more days to Christmas!

Before I start, I’m going to make this post short a sweet. I’ve had a busy day of designing to meet a 9-hour deadline so I’m pretty much mentally drained at this point – apologies in advance.

Anyway, in my previous post that I shared last week, I talked about how a much-loved part of the Simbang Gabi tradition during the Christmas season amongst Filipinos is the various local delicacies served just outside of the churches. Last week I shared all about Suman, and tonight I will be sharing a favourite with you, Sapin-Sapin.

Sapin-Sapin is a Filipino sticky rice cake that is made from glutinous rice and coconut milk that is traditionally composed of layers with different colours and flavour profiles that compliment each other. Sapin-Sapin can be made of 4, 3 or 2 layers, or even enjoyed just on its own single slab. The most common flavours are coconut, ube, and jackfruit. It is then topped with a toasted residue of coconut milk known as latik.




For the sapin-sapin

  • 4 cups coconut milk (fresh, canned, or frozen)
  • 2 cups glutinous rice flour
  • 1 cup granulated white sugar
  • 3/4 cup ube (purple yam), cooked and mashed
  • 1/2 cup ripe jackfruit
  • 1/4 cup latik*
  • 30ml condensed milk
  • 1 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ube extract
  • Violet food colouring
  • Yellow food colouring

*For the latik

  • 1 cup coconut milk


  1. Latik: Pour the coconut milk into a small saucepan and bring to a boil over medium-high heat. Continuously stir until most of the liquid evaporates. This will take about 12 to 15 minutes per cup of coconut milk.
  2. When the texture of the milk turns gelatinous, lower the heat and continue to stir. By this time the oils should start separating from the milk. Keep stirring until brownish residues are formed.
  3. Turn the heat off and place the latik on a small plate lined with a paper towl to soak up the excess oil. Set aside. At this point you can store the latik in a container and in the fridge for up to a week or use it immediately to top various rice cakes.
  4. Sapin-Sapin: Combine the glutinous rice flour and sugar in a large mixing bowl. Then, pour in the condensed milk, coconut milk, and vanilla extract, mixing well until the texture of the mixture is smooth.
  5. Divide the mixture into 3 equal parts into smaller mixing bowls.
  6. Add the mashed purple yam, ube extract, and violet food colouring into one of the mixtures. Stir thoroughly and then set aside.
  7. Shred the jackfruit (without the seeds) in a food processor. Add the shredded jackfruit into another mixture along with the yellow food colouring. Set aside.
  8. Leave the last mixture as it is.
  9. Grease a 9in round baking pan by brushing a bit of coconut oil and pour in the plain coconut mixture into the pan. Make sure that the mixture settles. Cover the baking pan with cheesecloth and then steam for about 12 to 16 minutes.
  10. Once done, remove the baking pan and then pour over the ube mixture. Use a spatula to spread it evenly on top of the coconut mixture. Remove excess water from the cheesecloth by squeezing it. Place it back on top of the baking pan, and into the steamer to steam for another 12 to 16 minutes.
  11. Repeat step 10 again for the jackfruit mixture and then steam for a further 15 to 20 minutes. If you think your mixture is still a tad bit runny, steam for a further 5 minutes. Remove of the steamer and set aside.
  12. Serve: Place a clean banana leaf over a wide serving plate and brush a bit of coconut oil over the leaf.
  13. Gently run the side of the baking pan using a spatula brushed with coconut oil. Turn the baking pan over onto the banana leaf and let the cooked sapin-sapin fall out of the pan on its own. Therefore make sure that the colour that you want on top is the bottom layer in the pan when being cooked.
  14. Brush some coconut oil on top of the sapin-sapin and sprinkle generously with latik.
  15. Serve for breakfast, merienda, or dessert with a hot cup of coffee. Share and enjoy!


Unfortunately, most commercial sapin-sapin delights that you find in large supermarket chains omit the use of natural flavours such as the ube and jackfruit to reduce costs. In fact, if you see, red is also often used in the making of sapin-sapin. When I was researching the flavours, I found out that the red layer actually has no flavouring to it, just the plain coconut from the initial mixture.

Before I end tonight’s post, what are some of your favourite traditional Christmas treats? I’d love to hear about the different food traditions from around the world! Comment down below!


– Ally xx