1-First Step: Make the latik firstPour 1 cup coconut cream into a small saucepan and place it over low heat. Stir now and then so the bottom does not scorch. After a few minutes, the oil will begin to separate from the solids. Keep cooking until the curds turn golden brown and smell toasted, usually 20 to 30 minutes. Drain the latik on paper towels and set it aside. This step matters because the latik should be cool and crisp when it goes on top of the finished cake.

2-Second Step: Prepare your pan and steamerLightly grease an 8 to 9 inch round pan. If you have banana leaves, soften them over heat for a few seconds so they become pliable, then line the pan. This helps release the cake more easily and adds a subtle aroma. Fill your steamer with water and bring it to a steady boil before you begin steaming.

3-Third Step: Mix the base batterIn a large bowl, combine the 3 1/2 cups glutinous rice flour, 2 cans coconut milk, 1 can condensed milk, and 1 cup sugar. Stir until the batter is smooth and lump-free. The mixture should be thick but pourable. If it looks too dense, whisk gently until everything blends well. This is the main batter for all three layers, so make sure it is evenly mixed before dividing it.

4-Fourth Step: Divide and flavor the layersSplit the batter into three portions. Keep one portion plain for the white layer. Add 3 drops ube flavor extract to the second portion and stir until the color is evenly purple. Add 3 drops langka flavor extract to the third portion and mix until the yellow shade looks uniform. If you want a stronger color, add only one more drop at a time. Do not overdo it, because too much extract can make the flavor taste artificial.

5-Fifth Step: Steam the white layerPour the plain batter into the prepared pan. Smooth the top with a spatula so the layer cooks evenly. Place the pan in the steamer and cover it tightly. Steam over medium heat for 10 to 15 minutes, or until the surface looks set and no longer wet. The layer should feel slightly firm when touched lightly.

6-Sixth Step: Add the ube layerCarefully pour the purple batter over the set white layer. Spread it gently so the colors do not mix. Steam again for 10 to 15 minutes. Check that the layer has set before moving to the next step. If steam drips from the lid, wrap the lid with a clean cloth so water does not fall onto the cake.

7-Seventh Step: Finish with the langka layerPour the yellow batter over the ube layer and smooth the top. Steam for another 15 minutes, or until the center is firm and a toothpick inserted near the middle comes out mostly clean. Because Sapin Sapin is a steamed dessert, the texture should stay soft and chewy, not dry.

8-Eighth Step: Cool before slicingLet the cake cool fully in the pan before removing it. Cooling helps the layers firm up, which makes slicing much cleaner. If you cut it too soon, the layers can slip or break apart. Once cool, carefully lift the cake from the pan and place it on a cutting board.

9-Final Step: Top with latik and serveSprinkle the toasted latik over the top. Slice the cake into wedges or diamond shapes, then serve at room temperature for the best chewy bite. Some people like it slightly warmed, but room temperature keeps the texture soft and pleasant. This Filipino Sapin Sapin is lovely for merienda, birthdays, holiday tables, or any time you want a sweet treat with a cheerful look.