1-First step: Make the latik first Start by pouring 1 cup coconut cream into a small saucepan. Cook it over low heat, stirring often at first, then more gently as it thickens. After a while, the coconut solids will separate from the oil and turn golden brown. This usually takes about 15 to 20 minutes. Keep the heat low so the curds do not burn. Once done, strain the latik and set it aside to cool.

2-Second step: Prepare the pan Grease a round 8-inch or 9-inch cake pan with a little oil. If you have banana leaves, line the pan for a more traditional look and a light aroma. Make sure the pan fits inside your steamer. Bring water to a boil before mixing the batter so the steaming process starts right away.

3-Third step: Mix the base batter In a large bowl, combine 3 1/2 cups glutinous rice flour, 2 cans coconut milk, 1 can condensed milk, and 1 cup sugar. Stir until the mixture looks smooth and lump-free. This batter should be thick but pourable. If it feels too heavy, add a small splash of coconut milk. The goal is a batter that can steam into soft, even layers.

4-Fourth step: Divide and flavor the batter Divide the batter into three equal portions. Leave one portion plain for the white layer. Stir 3 drops ube flavor extract into one portion for the purple layer. Stir 3 drops langka flavor extract into the second portion for the yellow layer. Mix each bowl well so the color and flavor spread evenly. If you want a deeper color, you can add a tiny bit more extract, but go slowly so the flavor stays balanced.

5-Fifth step: Steam the first layer Pour the first colored batter into the prepared pan, usually the purple ube layer first. Smooth the surface with a spatula. Place the pan into the steamer and cover it with a clean cloth under the lid if needed to stop water from dripping onto the cake. Steam for about 10 to 12 minutes, or until the top looks set.

6-Sixth step: Add the second and third layers Once the first layer is firm, pour the yellow langka batter over it. Spread it gently so the surface stays even. Steam again for another 10 to 12 minutes. Repeat with the plain white batter for the final layer. Steam until the top feels set to the touch and a toothpick inserted in the center comes out mostly clean. Total steaming time is usually around 30 to 40 minutes, depending on your pan size and heat level.

7-Seventh step: Cool before slicing Let the layered Filipino sticky rice cake cool completely before removing it from the pan. This is important because warm sapin sapin can fall apart when sliced too soon. Once cool, loosen the edges with a thin spatula or knife, then turn it out onto a serving plate.

8-Final step: Top and serve Sprinkle the cooled latik over the top of the cake. Slice the Filipino Sapin Sapin into squares or diamonds. Serve at room temperature or slightly chilled. The contrast of chewy layers and crisp latik makes every bite interesting. If you are serving it for a party, keep the slices covered until guests are ready to eat.