Dish

Sapin-sapin

Sapin-sapin is a traditional Filipino dessert that is made by mixing glutinous rice flour, coconut milk, and sugar to form a batter. The batter is then divided into three parts and flavored with ube (purple yam), langka (jackfruit), and pandan (screwpine) to give it a unique taste and color. The three layers are then steamed one at a time until they set. Sapin-sapin is usually served sliced into squares or rectangles and can be eaten on its own or with a cup of hot coffee or tea.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert

Origins and history

Sapin-sapin originated from the Tagalog region in the Philippines. It is a popular dessert during special occasions such as fiestas and weddings. The name "sapin-sapin" comes from the Tagalog word for "layered."

Dietary considerations

Sapin-sapin is suitable for gluten-free and vegan diets. It may contain allergens such as coconut and rice. It is high in sugar and calories, so it should be consumed in moderation.

Variations

There are many variations of sapin-sapin depending on the region in the Philippines. Some use different ingredients such as coconut cream or muscovado sugar. Others add toppings such as latik (coconut curd) or toasted sesame seeds.

Presentation and garnishing

To prevent the sapin-sapin from sticking to the pan, make sure to line it with banana leaves. It is usually presented sliced into squares or rectangles and can be garnished with latik (coconut curd) or toasted sesame seeds for added flavor and texture.