Maja Sapin-sapin (Tripple Treat Pudding)

Latik:

4 cups thick coconut milk

 1. Plain rice pudding Ingredients:

  • 1 c rice flour
  • 1/2 c. sugar
  • 2 1/2 c. fresh coconut milk or fresh milk
  • Lime peel

 2. Langka or Yellow rice pudding Ingredients:

  •  1 c. rice flour
  • ½  c. sugar
  • 3 tablespoon jackfruit (langka)
  • 2 1/2 c. fresh coconut milk or fresh milk
  • Yellow or orange food coloring

3.  Ube rice pudding Ingredients:

  • c. rice flour
  • 1/2 c. sugar
  • ¼ cup boiled & mashed ube (purple yam)
  • 2 1/2 c. fresh coconut milk or fresh milk
  •  Violet food coloring

 Procedures:

 For the latik:

  1. In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
  2. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
  3. Remove from heat immediately and pour into small bowl.

 For the pudding:

  1.  Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
  2. 1st layer, in a saucepan, blend rice flour, sugar lime peel and fresh coconut milk.
  3. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
  4. Pour hot mixture into prepared dish and allow to set.
  5. 2nd layer, in another saucepan, blend rice flour, sugar, jackfruit (langka) and fresh coconut milk.
  6. Drop a bit of yellow or orange food coloring to enhance the color
  7. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  8. Pour hot mixture on top of the 1st layer and allow to set.
  9. 3rd layer – in another saucepan, blend rice flour, sugar, ube (purple yam) and fresh coconut milk.
  10. Drop a bit of violet food coloring to enhance the color
  11.  Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 5-10 minutes.
  12. Pour hot mixture on top of the first two layers and allow to set.
  13. Let mixture cool then top with latik.
  14. Slice into squares
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