Drinks and Desserts

August 25, 2017
Sapin-Sapin Crepe Cake

DIFFICULTY: Moderate

Makes 1 cake
Preparation and cooking time: 2 hours


Ingredients:

Ube:
1 cup fresh milk
2 pieces egg
1/4 cup ube halaya
8 drops violet food coloring
2 tablespoons white sugar
2/3 cup all purpose flour

Kutsinta:
1/2 cup fresh milk
2 pieces egg
1/2 cup coconut milk + 1 tablespoon muscovado (melted into the milk)
8 drops red food coloring
2 tablespoons white sugar
2/3 cup all purpose flour

Corn:
1 cup fresh milk
2 pieces egg
1/2 cup blended corn kernels with water from can
16 drops yellow food coloring
2 tablespoons white sugar
2/3 cup all purpose flour

Langka:
1 cup fresh milk
2 pieces egg
1/2 cup blended langka with syrup from bottle
2 tablespoons white sugar
2/3 cup all purpose flour

Filling:
2 cups all purpose cream, chilled
1/2 cup caster sugar
1/3 cup coconut milk

Latik:
3/4 cup coconut cream
1 tablespoon muscovado sugar
2 tablespoons water

Assembly:
Powdered sugar
Toasted desiccated coconut

Procedure:

Ube:
1. In a bowl, mix the milk, egg, ube halaya, and food coloring.
2. Add the sugar and mix until dissolved.
3. Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
4. Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
5. Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top.
6. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe.
7. Repeat cooking procedure for the rest of the mixture.

Kutsina:
1. In a bowl, mix the milk, egg, coconut milk and muscovado mixture, and food coloring.
2. Add the sugar and mix until dissolved.
3. Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
4. Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
5. Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top.
6. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe.
7. Repeat cooking procedure for the rest of the mixture.

Corn:
1. In a bowl, mix the milk, egg, blended corn, and food coloring.
2. Add the sugar and mix until dissolved.
3. Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
4. Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
5. Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top.
6. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe.
7. Repeat cooking procedure for the rest of the mixture.

Langka:
1. In a bowl, mix the milk, egg, and blended langka.
2. Add the sugar and mix until dissolved.
3. Add the flour a tablespoon at a time. Mix well before the next addition. Set aside.
4. Pour about 1/4 cup into a nonstick with an 8-inch diameter center. Swirl the mixture slowly around the pan until the whole bottom is covered.
5. Turn on the heat to low. Cook until the sheen on top disappears and the crepe slightly bubbles on top.
6. Remove the pan from the heat and slowly remove with a flat spatula. Place on a plate lined with a baking sheet. Place another baking sheet on top for the next crepe.
7. Repeat cooking procedure for the rest of the mixture.

Filling:
1. In a clean bowl, beat the all-purpose cream and the sugar until slightly stiff peaks form.
2. Fold in the coconut milk into the cream mixture. Set aside.

Latik:
1. Heat the coconut cream in a pot over low heat. Mix to avoid burning.
2. Wait until the cream turns into oil and brown coconut bits are formed.
3. Add the muscovado sugar and mix well.
4. Mix in the water and remove from heat.

Assembly:
1. Sprinkle powdered sugar onto a serving plate to avoid the crepe from sticking to it.
2. Add the first layer, starting with the ube. Spread about 2 tablespoons of filling mixture then top with another ube crepe. Do this step for all the other crepes, finishing each color before adding the next. Spread a final filling mixture on top.
3. Sprinkle toasted desiccated coconut on top, then pour latik. Refrigerate until cold.