Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup rice flour
- 1 cup sugar
- 1 can (14 oz) coconut milk
- 1/2 cup water
- 1/2 cup chocolate chips
- 1/4 cup cocoa powder
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- Food coloring (optional)
Special equipment needed:
- Steamer
- Mixing bowls
- Whisk
- Spatula
- 9-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, rice flour, sugar, cocoa powder, and salt. Mix well.
2. In another mixing bowl, whisk together coconut milk, water, vegetable oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients while continuously mixing until well combined.
4. Add the chocolate chips and mix well.
5. Divide the mixture into 3 equal parts. Add food coloring to each part if desired.
6. Line a 9-inch square baking pan with parchment paper.
7. Pour the first layer of the mixture into the pan and steam for 10-15 minutes or until set.
8. Repeat the process with the second and third layers, steaming each layer for 10-15 minutes or until set.
9. Let the sapin-sapin cool down before slicing into serving sizes.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 240
Total fat: 8g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 65mg
Total carbohydrates: 40g
Dietary fiber: 1g
Total sugars: 17g
Protein: 3g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or cornstarch.
- Rice flour can be substituted with all-purpose flour or cake flour.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Chocolate chips can be substituted with chopped chocolate bars.
Variations:
- Instead of chocolate sapin-sapin, you can make ube (purple yam) or pandan (screwpine) flavored sapin-sapin.
- You can add macapuno (sweetened coconut strings) or langka (jackfruit) to the mixture for added flavor and texture.
Tips and tricks:
- Make sure to mix the ingredients well to avoid lumps in the mixture.
- Use a toothpick to check if the sapin-sapin is cooked. If the toothpick comes out clean, it's ready.
- You can use a steamer basket or a bamboo steamer to steam the sapin-sapin.
- Let the sapin-sapin cool down completely before slicing to avoid it from falling apart.
Storage instructions:
- Store leftover sapin-sapin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the sapin-sapin for a few minutes until heated through.
Presentation ideas:
- Serve the sapin-sapin on a platter or a cake stand.
- Garnish with grated coconut, chocolate shavings, or sliced fruits.
Pairings:
- Serve with hot chocolate or coffee.
Suggested side dishes:
- Puto (steamed rice cake)
- Bibingka (rice cake)
- Kakanin (Filipino rice cakes)
Troubleshooting advice:
- If the sapin-sapin is too dry, add more water or coconut milk to the mixture.
- If the sapin-sapin is too wet, add more rice flour or glutinous rice flour to the mixture.
Food safety advice:
- Make sure to use clean and sanitized utensils and equipment when making the sapin-sapin.
- Store leftovers in the refrigerator to avoid spoilage.
Food history:
- Sapin-sapin is a traditional Filipino dessert made of glutinous rice flour, coconut milk, and sugar. It is usually served during special occasions and celebrations.
Flavor profiles:
- Chocolate sapin-sapin has a sweet and chocolatey flavor with a chewy and soft texture.
Serving suggestions:
- Serve the sapin-sapin as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Philippine
Taste: Sweet, Creamy, Nutty, Chocolatey