Throughout all our travels, my mother would always cook and bake dishes from her native island. It wasn’t unusual for her to spend half the day in the kitchen, cooking up our favorite Chamorran (the name that describes everything Guam related) dishes for breakfast, lunch, dinner or *just cause.* I think it was her way of chasing away the homesickness.
When I moved out on my own in my early 20’s, I made sure that I took copies of the recipes to some of her signature dishes that I grew to love. Latiya is one of them 🙂
This dessert is famous among the people of Guam. I LOVE it because it’s like comfort food for me. Who can resist angel food cake/sponge cake with a tasty, creamy custard on top and cinnamon sprinkles to round it out??
Cinnamon and Custard Cake (Latiya)
Serving Size: 1 piece
- 1 stick butter
- 24 oz. can of Evaporated Milk
- 2 cans of water, poured into both emptied evaporated milk cans
- 1 and 1/4 cup sugar
- 12 tbsp. or 3/4 cup of cornstarch
- 1 to 2 tbsp. Ground Cinnamon
- 1 Store bought or homemade angel food cake, sponge cake, or pound cake
Cut the cake into squares and place them on a cookie sheet or in a baking pan.
Melt butter in a pot and add milk. Add one of the cans of water. Bring to a boil. Lower the heat to medium.
In a separate bowl, add the cornstarch and the second can of water. Mix thoroughly.
Add the cornstarch mixture to the milk mixture and stir constantly. Add the sugar while stirring.
Let this boil for 5 minutes or until thickened. It may take a while to thicken, but it will 🙂
Pour over the cake. Place in the fridge to chill for a few hours or over night.
Sprinkle with enough cinnamon to decorate and serve.
My mama 😉
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