Mini Particular Sapin-Sapin is made additional yummy with macapuno, ube halaya, and sweetened jackfruit. In a enjoyable mini-size, this Filipino sticky rice cake is ideal for get-togethers!
Once I requested our Fb web page followers what social gathering recipes they needed to see, one of many high solutions was desserts or, extra particularly, kakanin. It is not shocking as we Filipinos love our sweets. 🙂
So in the present day, I’m including to our checklist of delicacies on the weblog, like ube biko, kapit, and pichi-pichi, with a particular kakanin. I do have a easy sapin-sapin recipe already up on the weblog, however I assumed I might make a extra party-worthy model by including macapuno, purple yam jam, and sweetened jackfruit to the divided batters and steaming the combination in particular person puto molds. The mini layered sticky rice desserts turned out tasty, scrumptious, tremendous cute, and festive!
Fundamental batter components
- Coconut cream– kakang gata or first extraction. Resulting from much less water content material, it has a extra concentrated taste and creaminess than succeeding extractions. Used for making latik.
- Glutinous rice flour- also referred to as sticky or candy rice or domestically as malagkit. It provides the kalamay its attribute chewiness. It’s not to be confused with common rice flour, which has a distinct texture.
- Coconut milk– normally the second or third extractions. Acts because the liquid within the sticky rice cake.
- Condensed milk– provides creaminess and sweetness.
- Sugar– white granulated sugar is finest; add kind of relying on the specified sweetness
Taste layers
This basic Filipino delicacy has three colourful layers. Add the components under to the batters for an additional yummy deal with!
- Purple Layer-¼ cup ube halaya and three to 4 drops ube taste extract.I used store-bought purple yam jam offered in jars. When you choose recent, swap it with ¼ cup mashed cooked ube for those who choose recent.
- Yellow Layer-¼ cup drained and chopped minatamis na langka and three to 4 drops langka taste extract
- White Layer-½ cup drained and chopped macapuno strings
Cooking steps
- Make the latik. Prepare dinner the coconut cream in a large pan till the oil separates and solids kind. Proceed to prepare dinner and stir till the curds flip golden brown. Drain the latik from the oil and retailer it in separate containers till prepared to make use of.
- Make the batter. Mix glutinous rice flour, coconut milk, condensed milk, and sugar in a big bowl and whisk till easy and properly blended.
- Pressure the batter. Go via a fine-mesh sieve or use a cheesecloth to take away any lumps.
- Add taste. Divide the batter evenly into three separate bowls. Stir within the extracts and add-ins within the particular person bowls till properly dispersed. and stir to distribute. I exploit about 3 to 4 drops of every extract; the colours of the tinted batters will probably be mild however will deepen when steamed and cooked.
- Steam the combination. To maintain the steamed desserts from sticking, grease the internal sides and backside of the molds with coconut oil. Place one taste within the puto mildew and steam till set and a toothpick inserted comes out clear. Place one other taste over the steamed layer and steam till set. Proceed till all three layers are steamed.
- High with latik. Take away the molds from the steamer and let cool. Loosen the sapin-sapin from the mildew with a blunt knife, invert on a serving platter, and faucet the mildew to launch. Liberally brush the sticky rice cake with coconut oil and high with latik.
Useful tip
Alternate the colourful layers for every mini mildew for a extra festive look.
How one can serve and retailer
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- Add these sticky desserts to your vacation menu! Steaming in small containers does require a bit extra work, particularly for those who’re making them for a big crowd, however I am positive your friends will respect how simply they may also help themselves to a chunk (or two). They’re scrumptious and filling as a noon snack or after-meal dessert.
- Don’t retailer it too lengthy exterior refrigeration because it accommodates coconut milk and can spoil faster than most meals, particularly in heat climate.
- They’d hold within the fridge for as much as 3 days or within the freezer for as much as 3 months. Retailer in an hermetic container to forestall them from drying out.
- The sticky rice cake will harden within the chilly. I counsel storing the latik individually and brushing the cake with coconut oil and topping with the latik when about to serve, because the oil tends to kind into a movie when chilly.
- Microwave at 30 to 40-second intervals till warmed via and softened.
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In search of extra scrumptious kalamay recipes? I’ve obtained you coated with kalamay hati and kalamay lansong varieties!
Mini Particular Sapin-Sapin are tasty, festive, and ideal for events. These layered sticky rice desserts are enjoyable to eat as they’re scrumptious!
Course: Dessert
Servings
Components
- 1 cup coconut cream
- 3 ½ cups glutinous rice flour
- 2 cans (13.5 ounces every) coconut milk
- 1 can (14 ounces) condensed milk
- ¾ cup sugar
- ¼ cup macapuno strings, drained properly and chopped
- ¼ cup ube halaya
- ¼ cup sweetened jackfruit strips, drained properly and chopped
- 3 drops ube taste extract
- 3 drops langka taste extract
Directions
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In a pan over medium warmth, add coconut cream and convey to a boil. Prepare dinner, stirring often till liquid begins to thicken.
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Decrease warmth and proceed to prepare dinner. Because the oil begins to separate and solids start to kind, repeatedly stir and scrape sides and backside of the pan to forestall from burning.
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Proceed to prepare dinner and stir till curds flip golden brown. Drain latik from the oil and retailer in separate containers till prepared to make use of.
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Evenly grease insides of the puto molds with coconut oil and put aside.
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In a big bowl, mix glutinous rice flour, coconut milk, condensed milk, and sugar. Stir collectively till sugar is dissolved and the combination is easy and properly blended.
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Utilizing a fine-mesh sieve, pressure batter to take away any lumps.
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Divide the batter evenly into three separate bowls.
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In a single bowl, add macapuno and stir to distribute.
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In a single bowl, add ube halaya and ube extract and stir till easy and coloration is properly dispersed.
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In one other bowl, add chopped jackfruit and langka extract and stir till coloration is properly dispersed.
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Pour ube-flavored batter into the ready puto molds. Steam for about 5 minutes or till set and toothpick inserted comes out clear.
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Rigorously pour langka-flavored batter over the purple layer. Steam for about 5 minutes or till set and toothpick inserted comes out clear.
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Rigorously pour white batter over the yellow layer. Steam for about 5 minutes or till set and toothpick inserted comes out clear.
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Utilizing tongs, take away puto molds from steamer and permit to sapin-sapin to chill utterly.
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Run a knife across the sides of the molds to loosen the rice desserts. Gently invert on a serving platter and faucet the underside of the molds to launch the sapin-sapin.
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Liberally brush sapin-sapin with coconut oil and high with latik.
Notes
- I exploit about 3 to 4 drops of every extract; the colours of the tinted batters will probably be mild however will deepen when steamed and cooked.
- I used store-bought purple yam jam offered in jars. Swap it with ¼ cup mashed cooked ube for those who choose recent.
- Alternate the colourful layers for every mini mildew for a extra festive look.
Video
Diet Info
Energy: 232kcal, Carbohydrates: 36g, Protein: 3g, Fats: 9g, Saturated Fats: 7g, Ldl cholesterol: 6mg, Sodium: 25mg, Potassium: 172mg, Fiber: 1g, Sugar: 16g, Vitamin A: 46IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
“This web site offers approximate vitamin info for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, at any time when out there, or in any other case different on-line calculators.”
