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.