Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, mel’s versions of sapin sapin. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mel’s Versions of Sapin Sapin is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Mel’s Versions of Sapin Sapin is something which I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Mel's Versions of Sapin Sapin.. In a large mixing bowl combined glutinous-rice flour, condensed milk, and coconut milk. Sapin-sapin, which means layers, is one of the easiest Filipino desserts that you can make. All that is required is a mix of glutinous rice flour, coconut milk, condensed milk and sugar into a smooth batter, which is then divided into three portions of color and steam on top of each other.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mel’s versions of sapin sapin using 5 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Mel’s Versions of Sapin Sapin:
- Get 500 g Ground Glutinous Rice
- Get 3 tins Coconut Milk plus 1 tin for the Coconut Curds
- Take 1 tin Condensed Milk
- Prepare 1 pack Grated Ube or Purple Yam
- Take 3/8 (340 g) Burma’s Macapuno Preserves
Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added. This famous Sapin-Sapin originated from the northern. At present, different variations and versions of Sapin-sapin are being served in fast foods, special events and parties. Sapin-Sapin is a Filipino multi-colored (and flavored) layered sticky rice cake.
Instructions to make Mel’s Versions of Sapin Sapin:
- In a large mixing bowl combined glutinous-rice flour, condensed milk, and coconut milk.
- Divide into 2 equal portions, both for the Macapuno and Ube part.
- In the first equal parts, please add the grated ube, and blend the mixtures until smooth.
- For the second equal parts, please add the 3/8 of the Macapuno Preserves.
- Place the first mixture which is the Macapuno parts in a greased pan lined with cling wrap then place in a steamer and steam for 15-20 minutes or until the mixture sets.
- Remove from steamer.
- Add the last mixture, which is the Ube parts on top of the steamed mixture, place back in the steamer and steam for 30 more minutes or more until the mixtures sets.
- Remove from the steamer, let it cool before slicing and serving.
- In a separate pan, pour one tin of coconut milk and let it simmer in a saucepan.
- Turned heat into medium heat bring to simmer.
- Stir from time to time so they can brown evenly.
- Cook until all the liquids have evaporated, leaving curds and coconut oil.
- Spread the coconut curds on top of the Sapin Sapin.
- Enjoy. Xx
At present, different variations and versions of Sapin-sapin are being served in fast foods, special events and parties. Sapin-Sapin is a Filipino multi-colored (and flavored) layered sticky rice cake. Sapin-sapin is topped with latik, which is a coconut milk residue. Latik is made by reducing coconut milk and cooking the reduction until it browns. I should give the credit to my wife and daughter for this gorgeous looking dish.
So that’s going to wrap this up with this special food mel’s versions of sapin sapin recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
