Sapin-Sapin (Gluten-Free Layered Pudding)
A vibrant and colorful Filipino layered sticky rice cake made gluten-free. Each layer boasts a unique flavor and texture, creating a delightful treat.
30m prep + 40m cook10 servingsSafety: 95/100
WHEAT-free
380 cal|3g protein|70g carbs|12g fat|2g fiber
Ingredients
- 2 cups Glutinous Rice Flour
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 4 cans (13.5 oz) Coconut Milk
- 1 1/2 cups Sugar
- 1 tsp Ube Extract
- 1 tsp Langka Extract
- 1 can (13.5oz) Gata (Thick Coconut Cream)
- Food Coloring (optional)
Instructions
- 1In a large bowl, combine glutinous rice flour, rice flour, tapioca starch, and sugar.
- 2Gradually add coconut milk, mixing well until the mixture is smooth and there are no lumps.
- 3Divide the mixture into three equal portions. Add ube extract to one portion, langka extract to another, and leave the third portion plain (or add a few drops of yellow food coloring).
- 4Grease a 9x13 inch baking pan. Steam the ube layer first for about 20 minutes. Gently pour and spread the langka layer over the ube layer, and steam for another 20 minutes.
- 5Finally, pour the plain layer over the langka layer and steam for another 20 minutes, or until the top is set.
- 6Let the sapin-sapin cool completely before cutting into squares. Top with latik (thick coconut cream) before serving.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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