The colorful Sapin-Sapin can be found in almost of all dining or buffet tables during fiestas in the provinces. This famous native dessert originated from Abra, which is located at the northern part of the country. Sapin-Sapin can be easily found in restaurants and pastry shops, or even among the vendors who sell native merienda in the streets. The dish usually has three layers, with three different colors – purple, yellow and white.
- 1 ½ cups of galapong (malagkit dough)
- ½ cup of rice galapong
- 3 cups of ubi, mashed and cooked
- 2 ½ cups of white sugar
- 4 cups of coconut cream
- 2 big cans of condensed milk
- Latik (fried grated coconut)
- Violet and egg-yellow food coloring
How to Cook:
- In one big pan, put all ingredients together except for the ubi and food coloring.
- Divide the mixture into three parts. On the first part, add the mashed ubi and a dash of the violet food color. Mix well. On the second part, add the yellow food coloring and mix this as well. Leave the third part as it is because it is supposed to be white.
- Line a greased baking pan with banana leaves. Put grease on the leaves as well. Pour in the violet mixture and spread it evenly on the pan. Steam this for 30 minutes or more. Wait until the mixture becomes firm.
- Pour the yellow mixture on top of the violet one then cover the pan. Steam for another 30 minutes.
- Pour the white mixture then steam for another half minute.
- Put hot latik on top of the sapin-sapin. Slice into small square pieces then serve.