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This Matcha Sapin Sapin takes a small Japanese spin replacing the traditional Ube layer with Matcha.
This post is sponsored by Aiya Matcha. Thank you for supporting brands that help keep this blog running. It’s much appreciated.
Sapin Sapin is a traditional rice based dessert that falls into the Kakanin family of treats. Sapin in Tagalog translates to put a layer under something to keep it clean. Because this dish are three layers of flavors and colors, it’s named Sapin Sapin. I love the play on words with food. So fun!
Traditionally the bottom layer is coconut, the second layer is langka (jackfruit) and the first layer is flavored with Ube.
As this is a sponsored post with Aiya Matcha, in this recipe we will replace the Ube with Matcha.
The best thing about making Filipino desserts is how minimal the ingredients are and how easy they are to make.
This is what you will need to make the base of Matcha Sapin Sapin:
These are the additional ingredients you will need to make the layers:
This dessert is steamed so you will need a steamer that can fit either a 8 inch baking dish or a loaf dish. If you don’t have a steamer you can use a large pot and crumple up 3 balls of foil to prop up the baking tin away from the water.
You just need to make sure you use a deep pot so that there is room for the steam to circulate. As you don’t want any steam condensation to drop on top of the Matcha Sapin Sapin, wrapping your pot lit with a kitchen towel will help while it’s steaming.
Now let’s get to cooking this thing. Make sure your steamer is set up and there is at least two inches of water in the pot. Then coat your baking dish with coconut oil. Make sure you coat the bottom and all the sides.
First we are going to make the base layer of the Matcha Sapin Sapin.
In a large bowl mix together the rice flour and sugar and then add in the coconut milk and condensed milk. Mix until there are no lumps and the sugar has dissolved.
Next we are going to make the layers, so divide the mixture into 3 equal parts. Leave one plain. In one bowl add in 1 tablespoon of matcha and mix well. In the third bowl add in the crushed langka and turmeric.
Now that the batter is ready we are going to steam the Matcha Sapin Sapin layer by layer starting with the Matcha Layer. Put the baking dish in the steamer and then pour in the matcha batter. Bring the water up to a boil and once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
Take the lid off and spread the langka over the top of the steamed matcha layer and then pour the langka batter over. Add in more water and bring up to a boil. Once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
For the final layer pour the coconut batter on top of the steamed langka layer. Take the lid off and spread the langka over the top of the steamed matcha layer and then pour the langka batter over. Add in more water and bring up to a boil. Once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
Once the coconut layer is done carefully take out of the steamer and leave to rest on the counter for 30 minutes.
To serve the Matcha Sapin Sapin you will need to invert it on a plate. To do so place your serving platter on top of the baking dish making sure the top of the plate is face down so when the Sapin Sapin is flipped it’s on the right side of the plate.
First loosen the Sapin Sapin by taking a knife and skimming it around the edges of the baking dish. Then place the plate on top and flip over tapping the bottom to help release.
To serve you can sprinkle some toasted sesame seeds on top or if you want to go on a more traditional route you can make latik and also serve that on top.
You can buy it online and use my code rezelkealoha for 20% off site wide. Code expires 12/31/2022.
Pour full fat coconut milk in a shallow wide pan and bring it up to a boil. Turn the heat down, but make sure it’s still bubbling and leave the coconut milk to cook and start to cuddle. About 10 minutes. Once the oil starts to release the curds will start to slightly brown. Stir until the curds are light brown and separate the oil and the curds to stop from cooking. You can also find a more detailed guide here.
You can find them at big Asian Grocery Stores. If there is none around you, you can find them online.
Use a mortar and pestle to grind to a powder. If you don’t have one put it in a zip lock bag and hit with a wooden spoon until you get a fine powder. It will take longer. A spice grinder also works.
They can be found at Filipino grocery stores. f there is none around you, you can find them online.
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