The name “kakanin” is derived from the word “kanin” and refers to all Filipino rice-based foods. Sapin-sapin is a form of kakanin that originated in the Northern province of Abra and has grown in popularity across the nation. The name stems from the technique of heating the coloured layers on top of one another.
In the Ibanag language, sapin means “layer,” and sapin-sapin means “layered.”
Sapin-sapin is a dessert consisting of a layers of sticky rice and coconut. Rice flour, coconut milk, sugar, water, colouring, and flavouring are the ingredients. Typically, latik or toasted desiccated coconut flakes are used to sprinkle it. The layers of the dessert, each with a distinct colour, make it identifiable.
Different flavours, such as jackfruit in the yellow or orange layer and ube halaya in the purple layer, are combined in the traditional sapin-sapin recipe, but no flavouring is added to the white layer. To cut costs, the commercial version often just contains food colouring and no additional flavouring.
Sapin-sapin is a pleasant and satisfying afternoon snack or dessert. It pairs well with coffee, tea, and tsokolate.
Oh, please keep your sapin-sapin in the fridge because it is made of coconut milk and will spoil quickly in hot weather. According to many cooking experts, you can refrigerate it for up to three days and reheat it when you’re ready to eat.
If you want to try making this delicious and mouth-watering kakanin, visit kawalingpinoy.com for the full recipe, suggestions, and step-by-step instructions.
Have fun and satisfy your appetites with this delicious sapin-sapin.
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