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There’s something instantly joyful about sapin-sapin. It is eye-catchingly colorful but also delicious! Its name literally means “layered” in Tagalog, and each layer of color hides a hint of coconut sweetness that reminds me of my childhood.
Traditionally made with glutinous rice flour, coconut milk, and sugar, sapin-sapin is steamed one layer at a time—patient work that pays off in soft, bouncy slices that melt in your mouth. It’s the kind of dessert that reminds me of fiestas, family gatherings, and sticky fingers.
What is Sapin-Sapin?
Sapin-sapin is a Filipino rice dessert (kakanin) that stands out from others because of its tri-color appearance. The name translates to “layers.”
It is a common dessert to find at family potlucks as well as Filipino bakeries and eateries. The Red Ribbon bakery at the nearest Filipino supermarket always has it fresh and ready to eat.
Sapin-sapin has a chewy texture halfway between pounded Japanese mochi and gelatin. It has a lightly sweet coconut flavor with hints of the flavors the colors imply.
Ingredients for Sapin-Sapin
Sapin-sapin has a base of glutinous rice flour, coconut milk, and sugar like many other kakanin. It gets the three colors from extracts. While it can be any flavor, I use ube extract for a purple layer and jackfruit extract for a yellow layer. The third layer does not use any added flavorings and is “plain” and white.
It is often topped with latik which is coconut curds. The latik gives it a nice contrast in texture as well as a delightful boost of coconut flavor.
Coconut Milk vs Coconut Cream vs Coconut Beverage
This recipe uses coconut milk.
It can be a challenge to navigate the different coconut based ingredients. Both coconut milk and coconut cream are (ideally) simply just coconut and water. Coconut milk is thinner with higher water content than the thick coconut cream. Coconut cream has a higher fat content and is usually used when you need a thicker consistency.
Both coconut milk and coconut cream are commonly found in a can or carton. If you were really pressed, you could make coconut milk by simply adding water to coconut cream.
Coconut beverage is sometimes labeled as coconut milk but in the context of plant-based milk alternatives like soy milk, almond milk, oat milk, etc. I’m sure there are recipes out there that call for this but I’ve never made anything that calls for it so when I see “coconut milk” I assume it is the canned product.
How to Make Sapin-Sapin (Step by Step)
For full list of ingredients and detailed steps, check out the bottom of this page.
This sapin-sapin recipe is pretty simple and straightforward: mix a base of dry ingredients plus coconut milk. Whisk until smooth. Split into 3 parts. Use extracts for 2 of those parts. Then steam in layers.
Whisk together coconut milk and the dry ingredients (glutinous rice flour, sugar, salt) until smooth and not lumpy
Split the mixture into 3 equal parts. Using a scale makes this straightforward but you can estimate. Use ube extract in one part, jackfruit extract in another, and keep the last part plain.
Steam the first layer.
Add the second layer after the first is just set. This should take 8-10 minutes but it may vary. You’re looking for a little bit of resistance but not too much.
Pour the last layer after the second has set. Steam all layers for about 15-20 minutes or until it is fully set.
Let the sapin-sapin cool before removing the pan. Top it with latik or coconut flakes and serve!
Tips for Perfect Sapin-Sapin
The first time I made sapin-sapin, it did not turn out well. Here’s a few tips that I learned along the way.
How to Get Clean Layers
The best way to get clean layers is to add the next layer at the perfect time. You are looking for the previous layer to be almost but not fully set. You can refer to the photos for examples. Also be sure to add the next layer slowly and carefully so you don’t disturb the nearly set layer.
How to Remove the Sapin-Sapin Cleanly
The best way to ensure you can remove sapin-sapin cleanly from the cake pan is to use a good amount of oil to line the pan before pouring in the first layer.
Additionally, you should oil the butter knife you use to run along the edges to separate from the sides. Also be sure to let the sapin-sapin rest and cool before trying to remove it from the pan.
If you choose to make the latik on the side, you can use the oil byproduct of the process.
Alternatively, you can use banana leaf to create a nonstick layer but if you don’t cut it perfectly, it could cause issues.
Variations of Sapin-Sapin
The classic version of sapin-sapin is purple, yellow, and white where purple is flavored with ube, yellow is flavored with jackfruit (langka) and white is just plain coconut flavor.
There are other variations that have a green layer (usually pandan) and yellow could be mango flavored.
Serving and Storage
My favorite topping on sapin-sapin is latik (coconut curds). You can learn how to make it on my instructional page.
As for storage, I recommend refrigerating any leftovers. You can reheat in the microwave but be careful not to over heat as it will melt. If you’re feeling fancy, you can also reheat by steaming.
FAQs
Sapin-sapin is a Filipino rice dessert (kakanin) that stands out from others because of its tri-color appearance. The name translates to “layers.”
Sapin-sapin uses glutinous rice flour which, contrary to its name, is gluten-free.
Be sure to steam the sapin-sapin until it is just set and pour the next layer in slowly so as not to disturb the fragile layer.
The best way to ensure you can remove sapin-sapin cleanly from the cake pan is to use a good amount of oil to line the pan before pouring in the first layer.
Yes, sapin-sapin is gluten free because it uses glutinous rice flour which does not contain gluten.
Yes, sapin-sapin can be vegan. It only uses glutinous rice flour, coconut milk, sugar, ube extract, and jackfruit extract which are vegan or have vegan versions (sugars).
Tools
Ozeri Food Scale
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
Fat Daddio Cake Pan
This specific brand of cake pan is versatile and I use it for other baking projects. Be aware that this one is not non-stick and needs plenty of oiling.
Large Stainless Steel Steamer
While this isn’t the exact one I have, the most important part is that your steamer is big enough to contain everything you’re steaming. 11 inches should be sufficient.
Glutinous Rice Flour
Glutinous Rice Flour should also be easily found at your local Asian supermarket. It should cost much different than regular rice flour.
McCormick Ube Extract
This ube extract is useful for many recipes that call for ube extract. It will turn anything it touches purple so watch out!
Jackfruit Extract
Similar to the McCormick ube extract, this jackfruit extract gets the job done! It seems Amazon doesn’t carry McCormick brand but it does exist!
Recipe
Last updated October 2025
Sapin-Sapin
Ingredients
Equipment
Method
- Prepare by boiling water in a pot for steaming. Oil a 9”x2” cake pan, making sure to generously cover the bottom and sides of the pan.
- In a large bowl, mix together the glutinous rice flour, sugar, and salt. Whisk together, then pour both cans of coconut milk into the bowl and whisk vigorously until there are no more lumps.
- Split the mixture into three equal parts, each in their separate bowl. In one bowl, add the ube extract and mix until fully incorporated. In the second bowl, add the jackfruit extract and mix until fully incorporated. Leave the third bowl alone, this will be the plain coconut flavor.
- Pour the mixture with ube extract into the cake pan first. Place the pan inside a steamer basket, and place it above the pot of boiling water. Cover with a lid and lower the flame to low and steam for 8-10 minutes until the layer is almost (but not fully) set.
- Slowly pour the mixture with jackfruit extract on top of the ube layer, and place the lid back on top to steam for another 8-10 minutes until almost set.
- Finally, pour the plain mixture on top of the jackfruit layer, and steam for 15-20 minutes until the top layer is fully set.
- Allow the sapin sapin to rest and fully cool. Take an oiled butter knife and carefully loosen the edges of the rice cake.
- Invert the rice cake onto a plate. Sprinkle latik (coconut curds) on top of sapin sapin to serve (optional). Enjoy with a hot cup of tea or coffee!
Notes
More Filipino Desserts You’ll Love
This recipe continues my series of kakanin, Filipino rice based desserts. You can find the others on my website:
- Puto is a soft and fluffy rice cake topped with something salty. In my case, American yellow cheese.
- Cassava Cake is a bouncier flan that uses cassava as a base. It is topped with custard.
- My siblings fight over kutsinta, a sugar and glutinous rice mixture that is steamed.
- Palitaw is probably the most basic and easiest kakanin you can make.
- Biko is caramelized sticky rice on a bed of banana leaves that is my favorite of all kakanin