UBE ESPASOL/SAPIN SAPIN
Prep time: 20 minutes
Cooking time: 40 to 50 minutes
Yields: 1 large container – see the measurement of my llanera/baking dish
Note: The steaming time is longer than usual because i steamed it using one container rather than splitting it into two baking dish. Normally it would take 30 minutes if you steam the dessert in two batches.
4 cups glutinous rice flour
Toast glutinous rice flour for 30 minutes until nutty in aroma and pale brown.
Set aside. Save 1/2 cup for dusting later.
1 can coconut milk
1 can coconut cream
3/4 cup to 1 cup sugar (1 cup is too sweet for me)
pinch of salt
few drops of ube flavoring
Combine coconut milk and cream.
Add toasted flour (sift it)
Divide batter into two
Add ube flavoring into one of the batter
Coat the baking dish with cooking spray.
Pour ube batter first.
Cover with kitchen towel.
Steam between 20 to 25 minutes.
Cover while steaming.
After that.. pour plain batter into “cooked” ube batter.
Steam the plain batter between 20 to 25 minutes.
Remove from the steamer.
Cool down completely
You can serve it as sapin sapin or if you slice it into small pieces and dust it with toasted flour – serve it as espasol.