Guamanian Pudding Dessert Recipes

GUAMANIAN PUDDING DESSERT

Steps:

• In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
• Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
• Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15-20 minutes.
• Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
• Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
• Spread the pudding over the pound cake.
• Dust entire surface with ground cinnamon.
• Chill, covered, at least 1 hour and until ready to serve.
• Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
• This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.

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.