Sapin Sapin

In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.

Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown. drain and set aside.

In a large bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir together until sugar is dissolved and mixture is smooth and well blended.
Add different flavors to each bowl of dough.

Pour ube-flavored batter into the prepared baking pan. Steam for about 10 minutes or until set and toothpick inserted comes out clean.

Carefully pour langka-flavored batter over purple layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean.

Gently pour plain batter over yellow layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean.

Remove cake pan from steamer and allow to cool completely.

Brush the sapin sapin with the coconut oil and add top it with latik.