Almond & Pandan Sapin-Sapin Recipe

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

DIRECTIONS

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 2nd  and 3rd 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 1st 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 2nd 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.
8. 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.
9. Remove from steamer. Cool before slicing. Top each slice with latik or toasted coconut flakes. 

Source : Pinay in Texas Cooking Corner

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