No fiesta in our family passes by without this delicious filipino kakanin dessert.  For the newbies of this Filipino dessert sapin- sapin are layered and colored confections of sticky rice, ube and squash cake topped with latik (caramelized coconut milk). Food historians claim that this delicacy originated in Abra, in the northern part of the Philippines.  The original sapin-sapin are separate segments of blue, white and yellow color that are just put together.  However most of the sapin-sapin we buy in the market is the shortened version were different colors were added but no flavor at all. This is my auntie’s famous sapin sapin recipe.  And of course she used to sell them on the street when she was still young.



2 Cups of glutinous rice flour (galapong)

1 ½  Cups of white sugar

1 ½ Cups of cooked and mashed squash

1 ½ cups of cooked and mashed ube (violet yam)

4 Cups of coconut cream

food coloring yellow and violet

pandan extract

½ tsp anise extract

some banana leaves


In a bowl mix your flour, with your sugar, pandan extract, anise extract and coconut milk.  Mix them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your banana leaves. Divide your flour mixture into three portions.  Add the squash and yellow coloring on the first, the ube and purple coloring for the second and nothing for the last one. Preheat your steamer for about five minutes.  Pour the yellow color first on your round pan and let it steam for fifteen minutes.  Then followed by the violet one, let it steam for fifteen minutes.  And lastly the third one also for another fifteen minutes. Sapin sapin is done when it becomes firm.  Let it stand. Served it with roasted coconut and sugar on the top before serving.  You can make variations of this dessert by replacing the squash with langka and adding some macapuno on the white segment instead of just plain galapong.  Enjoy!



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Comments: 9

  1. ana January 16, 2010 at 2:50 am Reply

    it’s not wobbly…it’s so solid….hmmmm…not a good one

  2. Ginger February 25, 2010 at 11:01 pm Reply

    I was really excited to make it; but when I made it it wasnt the sapin sapin that I expected to turn out. Its so hard. Its no Good. Maybe to change the half rice flour to half gloutinous rice flour I suggest.

  3. Lisa April 5, 2010 at 4:57 pm Reply

    the reason why it turned out solid is because it should be glutinous rice flour. The author should have mentioned that clearly…. Check other online recipes

  4. Joy August 26, 2010 at 6:41 pm Reply


    I made mine with just glutinous flour, mine turned out perfect
    and when warmed up… OMG! it was the best tasting sapin sapin i’ve made. :)

  5. paul December 8, 2010 at 8:49 am Reply

    sapin sapin talaga … wo0ww filipino taste is from the filipino pridee.. wo0weee…
    sapin sapin is the best medicine ..

  6. angie November 29, 2011 at 7:12 am Reply

    Yummm yummy yummm tastes soo yummy.

  7. jeffrey April 1, 2012 at 8:30 am Reply

    wow looks yummy

  8. kip June 1, 2012 at 1:17 pm Reply

    The directions fail to explain when to use the pandan and anise extracts. Any ideas?

    • Hilda June 4, 2012 at 8:08 am Reply

      I just updated the recipe , thanks kip

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