Today we will feature the making of Sapin-Sapin which most of the people enjoyed to cook and eat. Sapin-Sapin was originated from the northern part of the Philippines, the province of Abra.
Sapin-Sapin Ingredients:
- 1 1/2 cups malagkit dough (galapong)
- 1/2 cup rice galapong
- 2 1/2 cups white sugar
- 3 cups cooked ubi (mashed)
- grated coconut
- 4 cups thick coconut cream (from 2-3 coconuts)
- 2 cans (big) condensed milk
- food coloring; violet & egg-yellow
- Blend all ingredients except mashed ubi and food coloring.
Divide Into 3 Parts:
- To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well. To 2nd part – add egg-yellow coloring. Mix well. To 3rd part – just plain white, nothing to add.
- Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
- Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
- Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
- Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
- Cool before slicing.
Search Some Recipes Here
Custom Search
