Latiya is a Chamorro dessert built from soft cake and a custard-style topping, often finished with cinnamon. It belongs in the archive because it gives the site another Guam favorite that connects naturally with the stronger custard-dessert cluster already doing well.
If you enjoy this style of Pacific cooking, you may also want to try Fiji custard pie, haupia pie.
Ingredients
- 1 baked sponge cake or yellow cake
- 2 cups milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla
- Ground cinnamon for topping
Instructions
- Place the cake in a serving dish.
- Whisk the milk, sugar, cornstarch, and egg yolks in a saucepan.
- Cook over medium heat until thickened.
- Stir in the vanilla.
- Spread the custard over the cake.
- Cool and dust with cinnamon before serving.
Helpful Tips
- Let the custard cool slightly before spreading it over the cake.
- Chill before slicing for neater portions.
- Use a soft cake base rather than a dense one.
FAQ
What is latiya?
It is a Chamorro dessert made with cake and a creamy custard topping.
Can latiya be made ahead?
Yes, it is often even better after chilling.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 282 kcal |
| Fat | 18.5 g |
| Saturated Fat | 1.4 g |
| Carbohydrates | 31.2 g |
| Protein | 12 g |
| Sodium | 127.3 mg |
| Cholesterol | 537.7 mg |
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