Sapin-Sapin (Gluten-Free Layered Pudding)

Instructions

1. 1In a large bowl, combine the 2 cups of glutinous rice flour, the 1 cup of rice flour, the 1/2 cup of tapioca starch, and the 1 1/2 cups of sugar. Whisk them together until they are evenly distributed.
2. 2Gradually pour in the 4 cans (about 380 g) of coconut milk while whisking constantly. Continue mixing until the batter is completely smooth and free of any lumps.
3. 3Divide the batter into three equal portions. To one portion, add the 1 tsp of ube extract and mix until the color is uniform. To a second portion, add the 1 tsp of langka extract and mix until the color is uniform. Leave the third portion plain or add a few drops of food coloring if desired.
4. 4Grease an approximately 23 × 33 cm baking pan. Pour the ube-flavored batter into the prepared pan, spreading it evenly. Cover the pan and steam over medium heat (around 100°C or 100°C) for 20 minutes, or until the layer is firm to the touch.
5. 5Gently pour the langka-flavored batter over the cooked ube layer, spreading it evenly. Cover the pan again and steam over medium heat (around 100°C or 100°C) for another 20 minutes, or until this layer is also firm to the touch.
6. 6Carefully pour the plain (or colored) batter over the langka layer, spreading it evenly. Cover the pan and steam over medium heat (around 100°C or 100°C) for a final 20 minutes, or until the top layer is set and springs back slightly when gently pressed.
7. 7Remove the pan from the steamer and let the sapin-sapin cool completely at room temperature for at least 2 hours. This cooling step is important for the layers to set properly before cutting.
8. 8Once completely cooled, cut the sapin-sapin into squares. Before serving, you can top each piece with a drizzle of the 1 can (about 380 g) gata (thick coconut cream).

Substitutions

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