400 ml coconut cream
250 ml condensed milk
3 tbsp sugar
1 cup glutinous rice flour
1/2 teaspoon of salt
1/2 teaspoon pandan extract
1/2 teaspoon red gel food color
1/2 teaspoon yellow gel food color
1 teaspoon ferna ube food color
1 teaspoon purple yam (ube) flavor
3 Tablespoons ube powder* (optional)
coconut oil for greasing the pan and the layers of sapin-sapin
For the Budbud topping:
1/4 cup dessicated coconut
2 teaspoons sugar
**Note: Adding ube powder is just optional, since I have an extra ube powder in my pantry.
Prepare steamer and start boiling water. Make sure it’s already boiling when you start steaming each layer later on.
Combine all ingredients in a bowl except for the food color and flavors. I used electric hand mixer, to make sure it is smooth and there’s no lumps. You may also use a whisker or a fork and make sure all ingredients are mixed well until smooth.
Divide mixture into 3 separate bowls. Add a food color/flavor into each portion. Grease a 5 inch or 6″ inch round lanera pan with coconut oil.
Pour red mixture, put the pan in the steamer and steam for 30 minutes over low heat. Don’t forget to cover your steamer with a clean cloth before placing the steamer cover to avoid water drippings. Do a toothpick test for each layer, it’s cooked if it comes out clean.
Let it cool before pouring the ube mixture. This will ensure that the first layer is solidified. If you want the layers to be perfectly aligned from each colors. Steam for 30 minutes over low heat.
Repeat the same for the last layer (yellow mixture).
Turn off heat and take out pan to completely cool sapin-sapin. Remember to let it cool first. You want it to be firm before unmolding it.
Meanwhile, while waiting for your sapin sapin to cool down and be firm in texture. Cook your toppings, toast desiccated coconut in an ungreased pan over lowest heat. Toss sugar and turn off heat.
Once sapin sapin is cool, greased your knife and spatula with oil. Gently, run a knife on the sides of your round pan. Place a plate on top of your round pan, and turn it over with the plate. Gently tap the bottom of the pan to loosen up the whole sapin sapin.
Slice your sapin sapin with a greased knife like a pizza cut. And turn over each pie to show the opposite color from the bottom. You now have a colorful sapin sapin pie!
Sprinkle budbud on top of the sapin-sapin before serving.
Serve and enjoy!
Here’s another colorful version I cooked too:
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