AuthorBiteSizedSavor the fusion of delicate crepes woven with the exquisite flavors of sapin-sapin—a harmonious celebration of texture and taste.
In a bowl, mix the milk, egg, ube halaya, and food coloring. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, coconut milk and muscovado mixture, and food coloring. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, blended corn, and food coloring.
Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, and blended langka. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a clean bowl, beat the all-purpose cream and the sugar until slightly stiff peaks form. Fold in the coconut milk into the cream mixture. Set aside.
Heat the coconut cream in a pot over low heat. Mix to avoid burning.
Wait until the cream turns into oil and brown coconut bits are formed. Add the muscovado sugar and mix well. Mix in the water and remove from heat.
Sprinkle powdered sugar onto a serving plate to avoid the crepe from sticking to it.
Add the first layer, starting with the ube. Spread about 2 tablespoons of filling mixture then top with another ube crepe. Do this step for all the other crepes, finishing each color before adding the next. Spread a final filling mixture on top.
Sprinkle toasted desiccated coconut on top, then pour latik. Refrigerate until cold.
Ingredients
Directions
In a bowl, mix the milk, egg, ube halaya, and food coloring. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, coconut milk and muscovado mixture, and food coloring. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, blended corn, and food coloring.
Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a bowl, mix the milk, egg, and blended langka. Add the sugar and mix until dissolved.
Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe. Repeat cooking procedure for the rest of the mixture.
In a clean bowl, beat the all-purpose cream and the sugar until slightly stiff peaks form. Fold in the coconut milk into the cream mixture. Set aside.
Heat the coconut cream in a pot over low heat. Mix to avoid burning.
Wait until the cream turns into oil and brown coconut bits are formed. Add the muscovado sugar and mix well. Mix in the water and remove from heat.
Sprinkle powdered sugar onto a serving plate to avoid the crepe from sticking to it.
Add the first layer, starting with the ube. Spread about 2 tablespoons of filling mixture then top with another ube crepe. Do this step for all the other crepes, finishing each color before adding the next. Spread a final filling mixture on top.
Sprinkle toasted desiccated coconut on top, then pour latik. Refrigerate until cold.
Leave a Reply