Filipino Sapin-Sapin (Layered Sticky Rice Cake)

Lightly grease an 8-inch round or square steaming pan. Prepare a steamer by filling it with water and bringing it to a boil over high heat.

In a large bowl, combine the glutinous rice flour, rice flour, coconut milk, granulated sugar, and salt. Whisk until smooth and no lumps remain. Divide the batter evenly into three separate bowls.

To the first bowl, add the ube halaya and mix well until the batter is uniformly purple. To the second bowl, add the finely diced or pureed sweetened jackfruit and mix well. Leave the third bowl plain.

Pour the ube (purple yam) batter into the prepared steaming pan. Place the pan in the hot steamer, cover, and steam for 15 minutes over medium-high heat, until the layer is set.

Carefully pour the jackfruit batter over the ube layer. Cover and steam for another 15 minutes, until this layer is also set.

Finally, pour the plain batter over the jackfruit layer. Cover and steam for a final 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the steamer and let the Sapin-Sapin cool completely at room temperature for at least 1 hour before slicing. This is crucial for clean cuts and proper texture.

Once cooled, carefully unmold the Sapin-Sapin onto a serving plate. Slice into desired shapes, such as squares or diamonds, and sprinkle generously with toasted coconut flakes before serving.