Almond & Pandan Sapin-Sapin

I recently joined Food Frenzy, a community for foodies…and it is holding a St. Patrick’s Day contest. It’s so easy to join! If you are a registered member, you just have to post your favorite St. Patrick’s Day food on Food Frenzy website and you’re already entered into the contest. The winner will receive free publicity on Food Frenzy just below their header section on their Home, Archives, and Single Posts pages. Being a newbie in the food blogging world, I really want to join...primarily for exposure of course! I’ve been thinking of the perfect food to post. I want it to be “Filipino” and at the same time related to St. Patrick’s Day. This morning, I finally decided what my entry would be --- Sapin-Sapin! But with a twist…I came up with the idea of making almond and pandan* sapin-sapin. What could be more perfect for St. Patrick's Day celebration than green food, right?

So what is sapin-sapin? Sapin-Sapin which means "layers” is a Filipino layered dessert made from rice flour, coconut milk, sugar and flavorings with coconut flakes or fried coconut milk curd sprinkled on top. The usual sapin-sapin has a deep purple colored bottom layer which is ube (purple yam) flavored, an egg- yolk yellow middle layer which is langka (jackfruit) flavored and white top layer.

This version of sapin-sapin has green top and bottom layers which is pandan flavored, and a white almond flavored middle layer. I modified this recipe for Food Frenzy’s St. Patrick’s Day Contest and it turned out really good! The almond flavor blended well with the taste of pandan. And the ground almonds gave this sapin-sapin an unexpected and subtle nutty flavor.

Visit Food Frenzy and vote for my Almond and Pandan Sapin-Sapin!  Voting is open to the public and starts Sunday (February 27, 2011) at 10:00am and ends Monday (March 14, 2011) at 9:00pm, Eastern Time Zone (UTC-05). I would be very grateful to all of you if you will vote for my entry! Thanks so much in advance! :)

Ingredients:

For the Sapin-sapin:

• 1 ½ cups glutinous rice flour
• ½ cup rice flour
• 1 tsp pandan extract
• ½ tsp almond extract
• ½ cup ground almond
• 3½ cups fresh coconut cream or 2 cans coconut cream (14 oz. each)
• 1 can condensed milk (14 oz.)
• green food color 

For the latik:

• 1 ½ cup fresh coconut cream or 1 can coconut cream (14 oz.)

For coconut flakes:

• 1 cup grated coconut
• 4 Tbsp sugar

Procedure:

1. Mix glutinous rice flour, rice flour, coconut cream and condensed milk in a bowl. Whisk out any lumps, ensuring the mixture is smooth.

2. Divide into 3 equal portions. To one portion, add ground almonds and almond extract. Mix well. To 2^nd  and 3^rd portions, put ½ tsp pandan extract and 4 drops green food color each. Mix well. 

3. Grease a 9x9 square or 9 in diameter round baking dish or pan.  Pour the 1^st pandan mixture.  Spread evenly. 

4. Put a cloth under the steamer cover to prevent water from dripping to the sapin-sapin. Steam for 30 minutes or until firm.

5. Pour almond mixture on top of the cooked pandan mixture. Cover the steamer again and steam for 30 minutes.

6. Lastly, pour in the 2^nd bowl of pandan mixture. Again, steam for 30 minutes or until firm.

7. Meanwhile, cook the latik. In a non-stick saucepan, pour coconut cream. Bring to boil over medium high heat. When it boils, turn the heat down and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning.  Remove from heat when desired brown color is obtained. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.

Or if you want to use toasted coconut flakes, here’s how to prepare it. In a skillet over medium low heat, toast coconut flakes until just golden brown, stirring frequently. Add sugar and stir until you reach desired color. Remove from heat and allow to completely cool down.  Transfer to a small serving bowl or put in a sealed container for future use.

7. Remove from steamer. Cool before slicing. Top each slice with latik or toasted coconut flakes. 

*Pandan is a type of plant that grows in tropical areas of Asia. Pandan leaves have a sweet, unique flavor that is commmonly used in the Philippines and other South East Asian countries to enhance both desserts and savory dishes. The leaves are long and bright green, and when pounded or ground, they lend a sweet taste and aroma desserts and some drinks.