Latiya (La-tee-jah)
- Cake:
- 1 Yellow or Butter Cake Mix (Duncan Hines, Pillsbury, etc.)
- Butter cooking spray
- 9x13 cake pan (foil pans are also great to use)
- Cinnamon Custard Cake Topping:
- 2 Eggs
- 6 tablespoons Sugar
- 1 can Carnation Evaporated Milk (not small cans), shake well then open top with can opener.
- 1 can Water (filled to top)
- 1/2 cup Water
- 1/4 cup Cornstarch
- 1/4 cup butter (1/2 stick & cut into 4 slices)
- 2 teaspoons Vanilla Extract
- Cinnamon
Cake Instructions:
Preheat oven to 350 degrees. Spray cake pan with cooking spray all over bottom and sides of pan. Set aside. Prepare cake according to package directions. Pour batter into prepared pan and bake for 25 to 30 minutes or until cake is golden brown and pulls away from sides of pan. Remove cake and poke holes with a dowel or your clean finger throughout the surface of the cake. Set cake aside. Prepare custard topping below.
Cinnamon Custard Topping Instructions:
Please use a whisk or hand mixer throughout this whole process. In a microwave safe bowl, beat eggs well. Add sugar and beat into eggs. Add evaporated milk and can of water to the egg mixture. Beat and mix well.
In a small bowl, add 1/2 cup water and cornstarch to the water. Mix cornstarch well. Add to the egg mixture and beat and mix well. Set whisk or hand mixer aside. Add butter slices.
Microwave on high for 3 1/2 minutes. Remove from microwave and beat custard mixture. Return mixture back in microwave and cook another 3 minutes. Remove from microwave and beat custard mixture. Return mixture back in microwave and cook 2 minutes. Custard should thicken at this point (gravy-like consistency). Remove from microwave and beat custard mixture. Add vanilla and mix into hot custard.
Using a ladle, spread the entire hot custard evenly all over the surface of the cake. Then sprinkle the custard surface with cinnamon. Let custard cool completely before covering. Can be served immediately or served cold. Cover and refrigerate leftovers.
NOTE: If custard isn't gravy consistency, continue cooking every 2 minutes before adding vanilla. Do not allow custard to become pudding consistency. If this happens add a little milk at a time and beat until you have a gravy consistency.
This is a traditional Guamanian dessert. Chamorro islanders love this dessert because it is not too sweet.
Preheat oven to 350 degrees. Spray cake pan with cooking spray all over bottom and sides of pan. Set aside. Prepare cake according to package directions. Pour batter into prepared pan and bake for 25 to 30 minutes or until cake is golden brown and pulls away from sides of pan. Remove cake and poke holes with a dowel or your clean finger throughout the surface of the cake. Set cake aside. Prepare custard topping below.
Cinnamon Custard Topping Instructions:
Please use a whisk or hand mixer throughout this whole process. In a microwave safe bowl, beat eggs well. Add sugar and beat into eggs. Add evaporated milk and can of water to the egg mixture. Beat and mix well.
In a small bowl, add 1/2 cup water and cornstarch to the water. Mix cornstarch well. Add to the egg mixture and beat and mix well. Set whisk or hand mixer aside. Add butter slices.
Microwave on high for 3 1/2 minutes. Remove from microwave and beat custard mixture. Return mixture back in microwave and cook another 3 minutes. Remove from microwave and beat custard mixture. Return mixture back in microwave and cook 2 minutes. Custard should thicken at this point (gravy-like consistency). Remove from microwave and beat custard mixture. Add vanilla and mix into hot custard.
Using a ladle, spread the entire hot custard evenly all over the surface of the cake. Then sprinkle the custard surface with cinnamon. Let custard cool completely before covering. Can be served immediately or served cold. Cover and refrigerate leftovers.
NOTE: If custard isn't gravy consistency, continue cooking every 2 minutes before adding vanilla. Do not allow custard to become pudding consistency. If this happens add a little milk at a time and beat until you have a gravy consistency.
This is a traditional Guamanian dessert. Chamorro islanders love this dessert because it is not too sweet.
Submitted by Dec 9, 2012
15 min
30 min
45 min