1-First Step: Make the latik topping Start by placing 1 cup coconut cream in a pan over medium heat. Let it boil gently until it thickens, then stir often as the curds begin to form. Keep cooking until the curds turn golden and the oil separates from the solids. Drain the mixture and set the latik aside so it can cool while you prepare the cake.

2-Second Step: Prepare the pan and batter base Grease an 8-inch round baking pan with oil. You can also use an 8-inch square pan with an 8-cup capacity if that is what you have at home. In a large bowl, combine the glutinous rice flour, coconut milk, condensed milk, and sugar. Stir until the batter looks smooth and lump-free. If you like a cleaner texture in your Filipino Sapin Sapin, strain the batter before dividing it.

3-Third Step: Divide and flavor the layers Split the batter into three equal parts. Leave one part plain for the white layer. Add 3 drops ube flavor extract to the second part and mix well until the color spreads evenly. Add 3 drops langka flavor extract to the third part and stir until the yellow color looks even. If you want a stronger flavor, you can also add mashed cooked ube to the purple batter or chopped jackfruit to the yellow one, as long as the batter still stays smooth.

4-Fourth Step: Steam the first layer Pour the plain batter into the prepared pan and steam it for about 10 minutes. Keep the heat on medium so the layer cooks gently and stays soft. The layer is ready when the top looks set and a toothpick inserted in the center comes out clean. This first layer gives the layered rice cake its steady base.

5-Fifth Step: Add the second and third layers Pour the ube batter over the first layer and steam again for about 10 minutes. Then add the langka batter and steam for another 10 minutes. If you are making this as a family dessert, try to pour the batter carefully so the layers stay neat. The colors often look brighter after steaming, so do not worry if they seem a little muted before cooking.

6-Sixth Step: Cool, invert, and finish Once the last layer is cooked, let the cake cool completely. This matters because covering it too soon can trap steam and create condensation on top. When fully cooled, invert the cake onto a platter, brush the surface with coconut oil, and spoon the latik over the top. Slice only after it has set fully so you get clean, pretty squares or wedges.