Sapin-sapin is a really outdated Filipino delicacy which is handed down from technology to technology. It originated from Abra, a province within the northern a part of the Philippines. As a result of it has been round for years, it’s self explanatory why a number of variations are already unfold all through the nation.
At current, you can find sapin-sapin virtually all over the place, from college canteens, to Filipino eating places and cake outlets. This model that I am sharing with you is a recipe given by my Grandma to my Mama. And sure, my Mama shared it with me. So get pleasure from cooking. sapin-sapin!
Elements:
- 2 cups rice flour (soaked in 1½ cups water)
- 2 cups white sugar
- 2 coconuts (5 cups coconut milk)
- ½ kilo ube (pared, boiled, mashed and strained)
- ½ tsp powdered anis
Cooking Process:
- For the highest layer, combine 1½ cups thick coconut milk (first extraction), ½ cup rice flour, and a pair of/3 cup sugar. To the remainder of the rice flour, add the remaining coconut milk, sugar and anis. Stir properly. Divide the combination into two components. Combine one half with the ube for use for the center layer. Use the opposite half for the underside layer. Add yellow meals coloring to make a light-weight yellow combination.
- Boil water in a carajay (giant pan) and place a bamboo steamer with thick muslin and pour on it ¾ cup of the pink combination for the underside layer. Cowl the carajay and steam combination till agency. Pour over first layer the ube combination and steam once more. When agency, pour over ube layer the combination for the highest layer and steam once more. When agency, take away from the steamer. Enable to chill. Slice into ½ inch wedges.
- Prepare on a platter lined with banana leaves and serve.
