INGREDIENTS

• • 1 cup sweet glutinous rice flour
• • 1 cup super fine sugar
• • 1 can condensed milk
• • 1 can full fat coconut milk
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 Tbsp crushed lankga chips or 1 tsp lankga extract
• • 1 tsp turmeric powder
• • ¼ cup shredded langka strips
• • 1 Tbsp roasted sesame seeds

DIRECTIONS

• 1. In a large bowl mix together the rice flour and sugar and then add in the coconut milk and condensed milk. Mix until there are no lumps and the sugar has dissolved.
• 2. Divide the mixture into 3 equal parts. Leave one plain. In one bowl add in 1 tablespoon of matcha and mix well. In the third bowl add in the crushed langka and turmeric.
• 3. Put the baking dish in the steamer and then pour in the Matcha batter. Bring the water up to a boil and once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
• 4. Take the lid off and spread the langka over the top of the steamed Matcha layer and then pour the langka batter over. Add in more water and bring up to a boil. Once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
• 5. For the final layer pour the coconut batter on top of the steamed langka layer. Take the lid off and spread the langka over the top of the steamed Matcha layer and then pour the langka batter over. Add in more water and bring up to a boil. Once it’s boiling cover with the kitchen towel lined lid and turn down the heat so it’s just simmering. Steam for 30 minutes.
• 6. Once the coconut layer is done carefully take out of the steamer and leave to rest on the counter for 30 minutes.
• 7. Loosen the Sapin Sapin by taking a knife and skimming it around the edges of the baking dish. Then place the plate on top and flip over tapping the bottom to help release.
• 8. To serve you can sprinkle some toasted sesame seeds on top or if you want to go on a more traditional route you can make latik and also serve that on top.