Glutinous rice flour and sugar should be combined in a sizable mixing dish. Mix well.

Condensed milk, coconut milk, and vanilla essence should be added. Mix until the consistency is smooth.

Cut the mixture in thirds.

Add the mashed purple yam, ube extract, and violet food colouring to the first portion. After a good stirring, leave aside.

In a food processor, shred the jackfruit (without the seed). On the second portion, combine the yellow food colouring and the processed jackfruit. Place aside. Please leave the third section alone.

Place the steamer in its proper position on the stovetop and add about 1 quart of water. Put the heat on and wait for the water to boil.

Brush coconut oil or cooking oil on a round baking pan to grease it.

Pour the first component, which is violet, onto the prepared baking sheet. Check to see if the mixture settles. After placing a cheesecloth over the baking pan, steam the food for 12 to 16 minutes.

Pour the white mixture in after removing the baking pan. Spread it over the violet mixture with a spatula. Squeeze the cheesecloth to get rid of extra water. Reposition it atop the baking sheet. another 12 to 16 minutes of steaming.

Pour the yellow mixture onto the baking pan after removing it from the steamer. Using a spatula, spread the mixture over the subsequent layer. Reposition the cloth on the baking sheet after attempting to squeeze out any remaining water. For 15 to 20 minutes, steam. Note: Try steaming for an additional five minutes if you believe the mixture is still a little watery.

Place a spotless banana leaf on top of a large serving platter. Cooking or coconut oil can be brushed on the leaves. To keep the mixture from adhering to the side of the baking pan, run a spatula that has been lightly coated with oil around the edge. Let the cooked sapin-sapin fall into the banana leaf after turning the baking pan over.

Apply oil with a brush on the sapin-sapin (the violet part should be on top). Add a little latik.

serving as dessert Enjoy and share!