The first time we bought sapin-sapin, while we were on trip, it was in a big wooden tray, bilao. It was lined and covered with banana leaves / or plastic. I could clearly remember which. The traditional and more attractive for me is the banana leaves of course. It is suggestive of its traditional preparation, home made.
The vendor gave us several cellophane. It served as gloves for ripping the kakanin apart. We enjoyed it boodle fight style. We stored our leftover in extra sando bag. Kinda convenient for cowboys like us. Not for others of course. Now that sando bags are banned in most areas. Where are they gonna put in all the unconsumed part? Brown paper bag is a bad choice.
Here is the sample solution. The sapin-sapin is pre-cut to bite sizes. Almost bite sizes. It took me two before finishing one small block. Real bite sizes would be better. Wrapped individually and the latik ( coconut milk curds) was in a separate package. All were together neatly in a clear lunch box style packaging. Anyone can get one, unwrapped, sprinkle some latik and enjoy in style. Anything left can be kept safely for later, until its expected edibility.
I think, more can be added to it. Like adding a wooden toothpick. Trying not to get the hands messy. Then a few napkins in case things goes out of control. Not everyone has napkin in their bag, especially the men. And, changing the clear box to paper. Caring for environment should also be taken into consideration.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.