Sapin-Sapin (Rainbow Layered Sticky Rice Cake)

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  • 1 1/3 cup coconut milk
  • 1 can condensed milk
  • 3/4 cup sugar
  • 1 cup glutinous rice flour
  • pinch of salt
  • 1/2 teaspoon pandan extract
  • 1/2 – 1 teaspoon yellow food color
  • 1/2 teaspoon red food color (or just white)
  • 1 teaspoon purple yam (ube) flavor
  • coconut oil for greasing the pan and the layers of sapin-sapin

For the latik topping:

  • 3 cups thick coconut milk, bring to boil until oil comes out and curdled coconut milk turns golden brown


  • just toast desiccated coconut until golden, add sugar towards the end to sweeten


  1. Make the latik first if using. Combine all ingredients in a bowl except for the food color and flavors.
  2. Divide mixture into 3 or 4 separate bowls. Add a food color/flavor into each portion.
  3. Grease a 7 inch or 8″ inch pan with coconut oil. Pour the pandan flavor into the pan; cover loosely with foil and steam until set.
  4. Brush top with a little coconut oil and pour red mixture, put the pan back in the steamer and steam until mixture sets. Repeat until all batter are used up.
  5. Turn off heat and leave pan in the steamer to cool a bit then take out pan to completely cool sapin-sapin.
  6. Meanwhile do the topping. Toast desiccated coconut in an un-greased pan over medium high heat. Add sugar if desired. Sprinkle on top of the sapin-sapin before serving.

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