Chamorro Latiya Recipes

CHAMORRO LATIYA DESSERT

Steps:

• Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
• Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
• Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
• Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
• I hope you enjoy this dessert as much as the islanders do -- .
• Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.

CHAMORRO CAKE "BROJAS"

Steps:

• In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
• In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
• Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
• This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.

LAITYA - GUAM MARIANA ISLAND CHAMORRO DESSERT CAKE

Steps:

• Tools you will need: large pot, whisk, medium bowl, small bowl, 9 x 13 x 2 inch baking dish.
• Video demonstration for this Guam latiya recipe: https://www.youtube.com/watch?v=OJ83cZn_8ZM.
• Slice the pound cake into generous half-inch thick slices. Line and cover the entire bottom surface of a 9 x 13 x 2 inch baking dish. If there are extra pound cake slice, line a small lunch container. Set both aside.
• Pour the milk into the pot then refill the two cans with water and pour into the pot as well. Set the pot on medium heat. Add the butter and sugar. Stir occasionally, and bring to a gentle boil.
• While waiting for ingredients in the pot to boil, beat the eggs and vanilla in a medium bowl. Set aside.
• In a small bowl, mix the cornstarch and the water together.
• When the milk mixture reaches a gentle boil, slowly pour in the eggs/vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Stir constantly. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes.
• Pour the custard over the cake in the large baking dish. The thickness of the custard should be as thick or slightly thinner than the cake slices. Pour extra custard over the leftover pound cake in the lunch container.
• Sprinkle cinnamon over the custard. Cool uncovered on the counter in a cool room for 30 minutes then cool uncovered in the fridge.
• Once completely cold, you may cover this Guam Mariana Chamorro latiya dessert. This latiya keeps very well in the fridge for several days.