I am not an expert when it comes to making kakanin. I rely a lot of my knowledge from my Food Preparation class back in college. The most basic of which is How to Extract Coconut Cream. However, there are packs of coconut cream that I’ve tested out for maja blanca. Sapin-sapin is a number one request from most of my readers and it took me quite a while to test this recipe but finally here it is. Remember , we will be making 3 layers.

5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)

Bamboo steamer
Big Pan or steamer

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Posted: August 1st, 2010 under Recipes, kakanin.
Comments: 1

Here is a Sapin-sapin recipe

The food glossary defines Sapin-sapin as a rice sweet of blanc-mange consistency, made of several layers, usually of different colors. Sapin-sapin is a childhood memory of my kids. You know how kids are, the colorful array of colors is quite attractive to them. Whenever I can, I buy some at the Salcedo Saturday Market

Here is a Sapin-sapin recipe

Posted: September 30th, 2006 under kakanin, suman, native rice cakes.
Comments: none