• In a large mixing bowl, combine glutinous rice flour, rice flour, and sugar. Mix well
• Add the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.
• Pour each mixture in 3 separate bowls.
• Add and mix jack fruit and yellow food coloring in the first bowl. You can use a food processor to shred it finely. Add and mix young coconut meat in the second bowl. Add and mix violet food coloring and ube purple yam in the third bowl. Stir each bowl thoroughly.
• Arrange the steamer on a stove top and pour-in about 1 quart of water. Turn on the heat and let the water boil.
• Grease baking pan with cooking oil or coconut oil. Pour the purple mixture to the baking pan, cover with cheesecloth, and steam for 15 minutes. When firm, pour the yellow mixture on top of the fist layer (purple mixture), remove excess water from the cheesecloth, cover, and steam for 15 minutes. Do the same process with the white mixture until it is firm. If you think that the mixture is still a bit runny, try to steam for 5 minutes more.
• When completely firm, set aside your sapin sapin.
• Toast the coconut flakes.
• Arrange a clean banana leaf over a wide serving plate. Turn the baking pan over the banana leaf and let the cooked sapin-sapin fall. Gently run on the side of the baking pan to prevent the mixture from sticking.
• Brush oil on top of the sapin-sapin . Sprinkle with latik or coconut flakes.
• Serve.

For Latik:

• In a heated saucepan, bring the coconut milk to a boil. Stir for about 15 minutes until most of the liquid evaporates.
• When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.
• Continue stirring. When brownish residue are formed, turn off the heat and remove it from the sauce pan. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.