'- 1 cup coconut cream (kakang gata)- 3 1/2 cups glutinous rice flour- 2 cans (13.5 ounces each) coconut milk- 1 can (14 ounces) condensed milk- 1 cup sugar- 3 drops ube flavor extract- 3 drops langka flavor extract
'- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.- Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown. - Drain latik from the oil and store in separate containers until ready to use.- Generously brush inner sides and bottom of an 8-inch round baking pan with the oil. - In a large bowl, combine glutinous rice flour, coconut milk, condensed milk, and sugar. Stir together until sugar is dissolved and mixture is smooth and well blended.- Strain the batter using a fine-mesh sieve and divide evenly into three bowls.- In one bowl, add ube extract and stir until color is well dispersed. In another bowl, add Langka extract and stir until color is well dispersed. The remaining portion will be white and plain.- Pour ube-flavored batter into the prepared baking pan. Steam for about 10 minutes or until set and toothpick inserted comes out clean. - Carefully pour langka-flavored batter over purple layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean. - Gently pour plain batter over yellow layer. Steam for about 10 minutes or until set and toothpick inserted comes out clean. - Remove cake pan from steamer and allow to cool completely.- Run a knife around the sides of the pan to loosen the rice cake. Place a wide, flat serving platter over cake pan and gently invert. Tap the pan a few times to release the sapin-sapin onto the platter (purple layer will now be the top layer). - Liberally brush top and sides of sapin sapin with coconut oil. Sprinkle latik on top and cut the cake into serving portions.