Sapin Sapin Gulaman

     Hello everyone! I bet everyone's busy getting ready for the coming holidays. I just want to share my Aha! moment recipe which you can add on your 'lists to do' this season. It is an unconventional way of preparing this famous Filipino native kakanin for it does not require glutinous rice flour. It's neither steamed.

     I got this idea when a friend offered me to taste her coconut pudding with gelatin. It tasted like sapinsapin but of different texture of course. I asked for her recipe and she immediately obliged. I tweaked her recipe a bit. Thank you Zandra!

     Give it a try, my Sapin Sapin Gulaman.

Ingredients:

1 can coconut cream (400ml)
3 sachets Knox gelatin (3 Tablespoons)
1 can evaporated milk (354 ml)
150 ml cold water
30 grams sugar
3-4 tablespoons ube jam or ube halaya
1 teaspoon ube flavor
50-75 grams jackfruit minced
yellow food color

Preparation:

1.  Prepare 6" or 7" x 4" dish by lightly applying coconut oil on its sides and bottom part.
     Set aside.
2. In a big casserole, pour cold water and sprinkle 3 sachets gelatin. Let it bloom for 5 minutes.
3. Add coconut cream, evaporated milk and sugar.
4. Put casserole on the stove and turn on to low heat.
5. Stir mixture until gelatin and sugar are well dissolved. Turn off heat.
6. Measure 300 ml of the mixture, pour in a separate container, add ube jam and ube flavor.
    Mix well then pour in the greased dish. Allow to set in the refrigerator for 15-20 minutes.
7. Meanwhile measure another 300 ml of the mixture and add the minced jackfruit and
    yellow food color then mix.
8. Pour on top of the already set ube flavoured mixture. Again let it set for 15 minutes in the
    refrigerator.
9. Lastly pour on top the remaining mixture and leave it overnight in the refrigerator.
10.Use a knife to release the gulaman.

Tips:

• For a smooth purple layer and yellow layer, blend mixture before pouring. For this recipe, I just strained my ube mixture. 
• Leave the casserole on the stove while waiting for the layers to set. This is to keep the mixture warm. 
• Make sure that each layers are set before pouring the next mixture for a clean line between layers. Test it at the center with your finger. A firm feel means it is already set.
• Coconut curd topping is optional, you can use toasted coconut as well.
• You can adjust or add more sugar. This recipe is not on the sweet side.

Cook happy!