Greetings, fellow foodies! Have you ever had sapin sapin? If not, don’t worry—it’s an extremely simple Filipino dessert that almost everyone will enjoy. It’s made from coconut milk, sugar, and rice flour that are cooked together until thickened.
Sapin sapin is easily recognizable due to its tri-color appearance. Each layer provides a solid color. Traditionally those layers are purple (ube), yellow/orange (jackfruit), and white (no added flavorings). Top this with some latik (toasted coconut) and you’ve got yourself sapin sapin! Check out my post about latik here
As far as Philippine dessert treats go, sapin sapin has always been one of my favorites because it’s incredibly simple and just so, so delicious! The traditional recipe calls for steaming each piece slowly which can take a long time especially without the right equipment. So here’s an alternative method using a wafflemaker!
Ingredients
- 2 cups glutinous rice flour (250g)
- 3/4 cup granulated sugar (150g)
- a pinch of salt
- 1 can coconut milk (13.5 fl. ounces/400 ml)
- 1/2 teaspoon langka extract (jackfruit)
- 1/2 teaspoon ube extract
Directions
1. In a large bowl mix your dry ingredients: glutinous rice flour, granulated sugar, and salt.
2. Pour in the coconut milk and mix until there are no lumps or chunks. Then, in 3 medium bowls, separate the mixture into 3 equal parts. It helps to use a scale here to get as close as possible.
3. In 1 bowl, add the langka extract. Mix until evenly colored throughout
4. In the 2nd bowl, add the ube extract. Mix until evenly colored throughout.
5. Oil and preheat your waffle maker. Once heated, choose one of the 3 “batters” and pour in the amount that is appropriate for your waffle maker. Cook until slightly browned about 3-5 minutes. Traditionally sapin-sapin is not crispy so don’t cook it until it crisps up but I’m not your mom, you do you!
6. Repeat for each bowl of “batter”
7. On a plate, stack the three colors. Top with latik (toasted coconut milk) and if you’re feeling decadent, drizzle some dulce de leche and serve.
Video
Recipe
Tri-Colored “Mochi” Waffle
Ingredients
- 2 cups glutinous rice flour (250 g)
- ¾ cup granulated sugar (150 g)
- a pinch of salt
- 1 can coconut milk (13.5 fl. oz. or 400ml)
- ½ teaspoon langka extract (jackfruit)
- ½ teaspoon ube extract
Instructions
- In a large bowl mix your dry ingredients: glutinous rice flour, granulated sugar, and salt.
- Pour in the coconut milk and mix until there are no lumps or chunks. Then, in 3 medium bowls, separate the mixture into 3 equal parts. It helps to use a scale here to get as close as possible.
- In 1 bowl, add the langka extract. Mix until evenly colored throughout
- In the 2nd bowl, add the ube extract. Mix until evenly colored throughout.
- Oil and preheat your waffle maker. Once heated, choose one of the 3 “batters” and pour in the amount that is appropriate for your waffle maker. Cook until slightly browned. Traditionally sapin-sapin is not crispy so don’t cook it until it crisps up but I’m not your mom, you do you!
- Repeat for each bowl of “batter”
- On a plate, stack the three colors. Top with latik (toasted coconut milk) and serve.