Sapin sapin is an extremely aged Filipino delicacy which happens to be handed down from era to generation. It originated from Abra, a province in the northern Component of the Philippines. Mainly because it’s been all around For a long time, it is actually self explanatory why various variations are currently spread through the place.
At this time, you will find sapin sapin Nearly everywhere you go, from school canteens, to Filipino dining places and cake shops. This version that I’m sharing with you is actually a recipe provided by my Grandma to my Mama. And Sure, my Mama shared it with me. So appreciate cooking. sapin sapin!
2 cups rice flour (soaked in one½ cups h2o)
two cups white sugar
two coconuts (5 cups coconut milk)
½ kilo ube (pared, boiled, mashed and strained)
½ tsp powdered anis
For the very best layer, mix 1½ cups thick coconut milk (very first extraction), ½ cup rice flour, and a pair of/three cup sugar. To the rest of the rice flour, add the remaining coconut milk, sugar and anis. Stir very well. Divide the mixture into two components. Mix a single portion With all the ube to be used for the middle layer. Use one other component for The underside layer. Increase yellow foods coloring to make a lightweight yellow mixture.
Boil drinking water inside of a carajay (big pan) and position a bamboo steamer with thick muslin and pour on it ¾ cup with the pink mixture for the bottom layer. Cover the carajay and steam mixture until finally business. Pour around first layer the ube mixture and steam again. When agency, pour more than ube layer the mixture for the very best layer and steam again. When firm, get rid of through the steamer. Make it possible for to chill. Slice into ½ inch wedges.
Set up with a platter lined with banana leaves and provide.