|My mom & dad…when they were young…|
Both of them didn't start to actually date until after my father graduated. He joined the U.S. Marines, started dating my mother, and the rest as they say, is history. They married in Guam and then relocated to the United States. A couple of years into their marriage, my father transferred military branches, where he retired in the Army as a First Sergeant.
Not only was my family multi-cultural, we also were military. Our adventures living all over the East coast and over seas taught us the importance of sticking together. Throughout all our travels, my mother would always cook and bake dishes from her native island. While I was growing up, it wasn't unusual for her to spend half the day in the kitchen, cooking up our favorite Chamorran dishes for breakfast, lunch, dinner or *just cause.* The kitchen was her vice while raising us. It didn't matter what kind of day she was having, you would always find her in there baking up a storm.
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 learned 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?? I have made this for numerous of our friends and they absolutely love it.
It's great to make if you are having a barbecue or have been invited to a special event (pot lucks, get togethers, etc…) because it makes quite a lot. All the credit goes to my mom when it comes to this recipe. She is the one who introduced this dish to us and in turn, I am introducing it to all of you ;)
1 stick butter
2 cans Carnation Evaporated Milk
2 cans water from one of the cans of milk
1 and 1/4 cup sugar
12 tbsp. or 3/4 cup of cornstarch
Store bought angel food cake and/or sponge cake and/or pound cake
1. Cut the angel food cake or pound cake into squares and place them on a cookie sheet or in a baking pan.
2. Melt butter in a pot and add milk. Add one of the cans of water. Bring to a boil. Lower the heat to medium.
3. In a separate bowl, mix thoroughly the cornstarch and the second can of water.
4. Add the cornstarch mixture to the milk mixture and stir constantly. Add the sugar while stirring.
5. Let this boil for 5 minutes or until thickened. It may take a while to thicken, but it will :)
6. Pour over the angel food cake/pound cake. Place in the fridge to chill for a few hours or over night.
7. Sprinkle with enough cinnamon to decorate and serve.