Sapin-Sapin

Instructions

1. Prepare the baking pan
   Generously grease a 9-inch round baking pan or traditional llanera with vegetable oil to prevent sticking. If using a regular cake pan, line with parchment paper for easier removal.
2. Make the annatto water
   If using annatto seeds, soak them in 1/4 cup warm water for about 15 minutes, then strain to extract the orange-red color. Set aside. If using annatto powder, mix it with 1/4 cup water until dissolved.
3. Prepare the base mixture
   In a large mixing bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir thoroughly until you achieve a smooth, lump-free batter. Divide the mixture evenly into three separate bowls.
4. Color and flavor each layer
   For the purple layer, add mashed purple yam (ube) and vanilla extract to the first bowl and mix well. For the yellow layer, add the annatto water and chopped jackfruit to the second bowl and combine thoroughly. For the green layer, add pandan extract to the third bowl and mix until evenly colored.
5. Steam the first layer
   Pour the purple ube mixture into the greased pan. Cover with aluminum foil and steam for about 20-25 minutes or until the layer is partially set but still slightly sticky on top.
6. Add the second layer
   Carefully pour the yellow annatto-jackfruit mixture on top of the partially cooked ube layer. Steam for another 20-25 minutes or until this layer is also partially set.
7. Complete with the final layer
   Add the green pandan mixture as the final layer and steam for 25-30 minutes, or until a toothpick inserted comes out clean. The total steaming time should be about 1 hour and 15 minutes.
8. Cool and serve
   Allow the Sapin-Sapin to cool completely before removing from the pan. Invert onto a serving plate, sprinkle generously with latik or toasted coconut flakes, and slice into diamond or square shapes to serve.