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Sapin-Sapin (Multi-colored Sweet Rice Cake) Recipe

Ingredients
  

  • Glutinous OR Sweet Rice Flour
  • Rice Flour
  • Coconut Milk
  • Coconut Cream
  • Anise Seed
  • Red Yellow, Purple Food Color
  • Ube Powder or Purple Yam Powder optional
  • IN THE PANTRY:
  • Sugar
  • Vegetable Oil
  • Ingredients:
  • 1 1/2 cup Glutinous or Sweet Rice Flour
  • 1 1/4 cup Rice Flour
  • 1 3/4 cup Sugar
  • 3 cups Coconut Milk
  • 1/4 cup Coconut Cream
  • 1/2 teaspoon Anise Seed
  • Red Yellow, Purple Food Color
  • 1/4 cup Ube Powder or Purple Yam Powder optional
  • 2 cups Shredded Dried Coconut
  • 1/4 cup Vegetable Oil

Instructions
 

  • Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved.
  • Divide the mix into 4, about 1 1/4 cup each bowl.
  • Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed. Set aside.
  • Put about 8-10 drops red food color in one of the bowls, then add 1/4 tsp. anise seed. Set aside.
  • Measure 1/4 cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food color. Set aside.
  • Add the coconut cream to the last bowl to make it pearly white.
  • Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides with oil.
  • Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.
  • Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.
  • Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit and grind coarsely.
  • To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with coconut bits on center of each slice. Serve extra toasted coconut on the side.
  • Cooking Tips:
  • Omit the anise seed if you prefer, just add a teaspoon of vanilla instead.
  • The anise seed is added only to the yellow and red because the purple is already flavored and the white has to remain immaculately white.
  • No purple food color, mix blue and red until you get your desired shade.
  • Just like in kalamay, try using kitchen shears to cut the Sapin-sapin, it’s so much easier than using a knife.
  • Try to make a cover for the foil so the moisture from the steamer lid doesn’t go into the cake. You could cut a round cardboard (slightly bigger than the foil) and cover with aluminum foil.
  • Be extra careful when taking the lid out to check for doneness as steam coming out of the foil is just as dangerous as frying in hot oil.