Sapin-Sapin (Gelatin Based)

Sapin-sapin is a native delicacy which is layered in different colors and usually made from glutinous tice flour. The sapin-sapin recipe I have here does not contain glutinous rice flour. Instead it uses gelatin as a binder and to set the sapin-sapin. The rest of the ingredients of this native dessert consists of coconut milk, ube powder, whipped cream and corn kernels. So if you want to level-up your favorite kakanin, I think this is a good start.


Sapin-Sapin Gelatin Based

How to Make Sapin-Sapin (Gelatin Based)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Native Delicacies
Cuisine Filipino
Servings 2 to 3 servings


  • 200 ml coconut milk
  • 50 grams corn kernels
  • 200 grams sugar
  • 50 grams gelatin powder
  • 150 ml whipped cream
  • 20 grams ube powder purple yam powder
  • 1 liter milk
  • grated coconut


How to make sapin sapin (Gelatin Based):

  • Boil coconut milk and sugar until sugar melts, about 5 minutes.
  • Fold in whipped cream. Pour into mold.
  • Boil half of milk 2 minutes, add corn and gelatin.
  • When gelatin has melted, pour into mold on top of coconut milk mixture.
  • Boil half of milk and ube powder 2 minutes then add gelatin.
  • Whisk until gelatin has melted. Pour in mold on top of corn.
  • Steam until done. Top with grated coconut and serve.


Sapin-Sapin Gelatin Based