Sapin-Sapin

Ingredients

• 3 cups glutinous rice flour
• 1 1/2 cups white sugar
• 800 ml coconut milk
• 300 ml condensed milk
• 1/2 tsp fine salt
• 4 tbsp ube halaya (purple yam jam)
• 1/2 tsp ube extract
• 1/2 cup ripe jackfruit (langka), finely chopped
• 1/4 tsp yellow food colouring
• 400 ml thick coconut cream, for the latik
• Neutral oil, for greasing
• Banana leaves, for lining

Before you cook

• Line a 23 cm round tin with banana leaf or baking paper and brush it with oil.
• Chop the jackfruit finely so it disperses through the batter.
• Set up a steamer wide enough to take the tin and fill it with water.
• Wrap the steamer lid in a clean tea towel so condensation cannot drip onto the layers.

Steps

1. Pour the coconut cream into a small pan and set it over medium-low heat.
2. Simmer the cream for 25 to 30 minutes, stirring regularly, until the oil separates and golden curds form.
3. Strain the curds out and drain them on kitchen paper to make your latik, keeping the oil for greasing.
4. Whisk the glutinous rice flour, sugar and salt together in a large bowl.
5. Pour in the coconut milk and condensed milk and whisk until the batter is completely smooth with no lumps.
6. Divide the batter equally between three bowls.
7. Beat the ube halaya and ube extract into the first bowl until the colour is even and deep.
8. Stir the chopped jackfruit and yellow colouring into the second bowl.
9. Leave the third bowl plain white.
10. Bring the steamer to a rolling boil and set the lined tin inside.
11. Pour in the purple ube batter and spread it level.
12. Cover and steam for 15 to 18 minutes, until the surface is set and no longer tacky when touched.
13. Pour the yellow jackfruit batter gently over the back of a spoon onto the set purple layer.
14. Cover and steam for another 15 to 18 minutes until that layer is firm.
15. Pour on the white coconut batter the same careful way and steam for a final 18 to 20 minutes.
16. Push a skewer through all three layers; it should come out clean, so give it 5 more minutes if it does not.
17. Lift the tin out and leave it to cool completely at room temperature, which takes about an hour.
18. Brush the top with a little of the reserved coconut oil and scatter the latik across it.
19. Cut into diamonds with an oiled knife, wiping the blade between cuts.