Mini Sapin-Sapin with Ube, Langka & Buko Layers
Foodietarsiidae adapted by JojoM
Colorful Filipino kakanin in bite-sized form—layered ube, langka, and buko sapin-sapin steamed in cookie molds, topped with toasted coconut and latik.
Mini Sapin-Sapin with Ube, Langka & Buko Layers 🍠🥥🍈
Sapin-sapin is one of the most colorful and beloved Filipino kakanin (rice cakes). Traditionally made in large round pans, this version transforms it into bite-sized delights using cookie molders. Each layer—ube, langka, and buko—brings a unique flavor and vibrant hue, topped with toasted coconut and rich latik for that authentic Pinoy finish. 🌈✨
Why You’ll Love This Recipe ❤️
- Bite-sized fun – Perfect for parties, meriendas, or pasalubong.
- Classic flavors – Creamy ube, fragrant langka, and refreshing buko in one bite.
- Beautiful presentation – Clean, colorful layers that stand out on any dessert table.
Tips for Perfect Mini Sapin-Sapin 🔑
- Steam each layer until firm before adding the next to keep layers neat.
- Mix glutinous rice flour with regular rice flour for a firmer, sliceable texture.
- Toast coconut until golden for maximum flavor and aroma. 🌴
Serving Ideas 🍽️
Serve warm or at room temperature, topped generously with latik and toasted coconut. Pair with hot coffee, salabat (ginger tea), or a glass of ice-cold sago’t gulaman for the full Filipino merienda experience.
A Bite of Filipino Tradition 🇵🇭
Mini sapin-sapin captures the essence of Filipino celebration—colorful, sweet, and full of nostalgia. Whether you grew up eating it at fiestas or are trying it for the first time, this version makes it easy and fun to enjoy at home.
Mini Sapin-Sapin with Ube, Langka & Buko Layers
Foodietarsiidae adapted by JojoMColorful Filipino kakanin in bite-sized form—layered ube, langka, and buko sapin-sapin steamed in cookie molds, topped with toasted coconut and latik.
Chef's Tips
Steam each layer until firm before adding the next for clean layers.
Use glutinous and regular rice flour mix for firmer, sliceable sapin-sapin.
Toast desiccated coconut in a dry pan until golden for best flavor.
Tools Used
Whisk
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Ingredients
Base Batter
Flavor Layers
Toppings
Instructions
Prepare Batter
- 1
In a large bowl, whisk together glutinous rice flour, rice flour, coconut milk, sugar, vanilla, and salt until smooth.
- 2
Divide batter into three portions for ube, langka, and buko layers.
Flavoring the Layers
- 1
Mix ube halaya and a few drops of ube extract into the first portion.
- 2
Add sliced langka and a drop of yellow coloring to the second portion.
- 3
Stir fresh buko into the third portion.
Steaming
- 1
Grease cookie molders lightly and fill with ube mixture first.
- 2
Steam for 8–10 minutes until set.
- 3
Pour langka layer on top, steam another 8–10 minutes.
- 4
Finish with the buko layer and steam 8–10 minutes until firm.
Topping
- 1
Cool slightly before unmolding.
- 2
Top with toasted coconut and generous spoonfuls of latik.
Comments & Reviews
Ate Olive
9/7/2025
My favorite sapin-sapin ever! Love the mini version.
Wenglabs
9/9/2025
Sobra akong fan ng sapin-sapin, gusto ko na gumawa ng ganitong paraan 🥰
Mccoy
9/8/2025
Favorite kakanin ko yan, sobrang miss ko na kumain ng sapin-sapin!
Denis
9/10/2025
Ano pwedeng alternative sa buko? Hirap kasi kumuha ng fresh buko dito.
Bimbo
9/12/2025
Best presentation for sapin-sapin I’ve seen 👌
Nutrition Facts
Serving Size: 1 mini sapin-sapin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
