Sapin-Sapin (Steamed Coconut Layer Pudding) - Filipino Chow

Ingredients

• 1 cup of powdered glutinous rice flour
• 1 can of condensed milk
• 4 cups of coconut cream
• 1 cup of sugar
• purple food color
• yellow food color
• latik
• In a mixing bowl, combine the glutinous rice flour and sugar.
• Mix these until well blended.
• Add the 2 cups of coconut cream and mix again.
• Now add the condensed milk.
• Whisk until it has a smooth consistency.
• Divide the mixture into three portions.
• Add yellow food coloring in the first portion until desired color is reached, then whisk until the color is evenly distributed.
• Now add purple food coloring in the second portion until the desired color is reached, then whisk until the color is evenly distributed.
• Leave the third portion as is, which should be an off white color.
• Preheat your steamer for about 5 minutes.
• Grease a baking pan with cooking oil or melted butter.
• Transfer the purple mixture to the pan.
• Place the pan in a steamer then let it cook for 20 minutes.
• Cover the lid of the steamer with a clean white cloth to prevent the water from dripping into the mixture. This will prevent sapin-sapin from being soggy.
• After the 20 minutes has passed, check the mixture to see if it's done. To be sure, insert a toothpick to the batter to see if it is firm. If it comes out clean then it is done.
• Now pour the white mixture on top of the firm purple mixture.
• Steam again just the same as before, again with the lid on.
• Check the sapin-sapin in 30-35 minutes and test it with the toothpick again.
• Then add the yellow mixture on top of the last layer and continue to steam.
• Check the sapin-sapin with the toothpick again in about 1 hour. If the toothpick still gets batter on it when you check let it keep steaming and check again every 5-10 minutes.
• When it is done, turn the heating element off.
• Let it cool completely before removing from the pan.
• Serve with prepared latik or toasted shredded coconut.
• Heat the remaining 2 cups of coconut milk in a sauce pan over medium heat.
• Bring the coconut cream to a boil then begin to stir.
• Stir continuously until nearly all the liquid has boiled away.
• When this becomes thick, reduce the heat to low.
• Continue stirring until a sticky, brownish residue forms.
• Then turn the heat off and set aside.