1-First Step: Prepare the latik. Simmer 1 cup coconut cream (kakang gata) until it reduces, thickens, and forms golden brown curds. Stir occasionally so it reduces evenly, then drain the curds and reserve the coconut oil separately.

2-Second Step: Prepare your pan. Grease an 8 x 2-inch round baking pan with the reserved latik oil. If you prefer easier release, line with banana leaves or parchment paper.

3-Third Step: Mix the batter base. In a large bowl, mix 3 ½ cups glutinous rice flour, 2 cans (13.5 ounces each) coconut milk, 1 can (14 ounces) condensed milk, and 1 cup sugar until smooth and the sugar dissolves fully. Take your time with this step so your Sapin Sapin sticky rice cake does not turn out gritty.

4-Fourth Step: Strain and divide. Strain the batter through a fine-mesh sieve for extra smoothness. Then divide it equally into three bowls, so each color layer has the same base consistency.

5-Fifth Step: Flavor each layer. Flavor one bowl with 3 drops ube flavor extract, another bowl with 3 drops langka flavor extract, and leave the third bowl plain (white layer).

6-Sixth Step: Steam the layers separately. Steam the first batter layer in the prepared pan for about 10 minutes per layer, or until a toothpick inserted comes out clean. Stack them sequentially from bottom to top, steaming each layer separately so the layers hold their definition.

7-Seventh Step: Cool completely. Let the cake cool fully before you loosen it from the pan. This helps prevent condensation and keeps the texture tender and not watery.

8-Final Step: Finish and serve. Loosen the cake from the pan and invert it onto a platter. Brush the top and sides with the reserved coconut oil, sprinkle generously with latik, slice into portions, and serve.