10 Reviews of Guamanian Pudding Dessert

From: Montana Heart Song

On Mar 15, 2006

Oh, yesss!!! This is rich and good! Use only evaporated milk. When living on Guam we had to use reconstituted milk. And use the cinnamon on top. Beautiful recipe.

From: Renegade Chef

On Mar 14, 2006

I had half a pound cake and was looking for an interesting way to serve it. I halved this recipe with great results, but the pudding was so tasty I wished I'd made the full recipe. It has a wonderful mild, light flavor.

From: TomBodo Mantanona

On Aug 4, 2004

Just a little tip. Do not substitute butter for margarine. Butter is salty and your Latiya may be salty. I hope this helps.

From: Elena Cullers

On Jun 10, 2004

I have been looking for this recipe for 11 years. And it just dawned on me to look on line. My high school boyfriend was Chomorro and his dad used to always make this pudding. I remember it being so good!!! We left each other on bad terms so I never got the recipe. They moved to Guam and by the time I located them his dad had passed away. I did watch him make it a couple of times. And he used to use Angel cake. I have been craving this pudding for so long. I am sure I will enjoy! Thanks again!!!

From: Evie*

On Nov 2, 2002

This is delicious, the pudding is lovely and creamy and when poured over the cake makes a really yummy custard type pudding cake. I used butter in place of margarine, and a store bought Madeira cake. I'm going to experiment a little for a Christmas type dessert by laying cut strawberries over the cake before I pour the pudding over, sounds like a good idea to me! Thanks HeatherFeather.

From: angie t

On Mar 3, 2008

I'm from Guam, & my mom made this all the time. You can actually pour the hot custard over the cake and then chill. If you made the custard right, it will not soak into the cake and get soggy. Then sprinkle cinnamon over the cool custard.

From: Jenarae

On May 9, 2007

You dont have to just use pound cake. We also use vanilla cookies, lady fingers, or even angel food cake. Try it out and see which ones you like best.

From: Chef #1242084

On Apr 17, 2009

I am Chamorro. And we used to use unsweetened cocconut milk instead of evaporated milk for that island taste. Also, try it with yellow cake rather than pound cake...you wont be dissapointed!

From: Vanessa De Los Reyes

On Jan 22, 2008

I've been trying to get a hold of my mother to get this recipe, but with the latest typhoon "Ting Ting" knocking out most of the phone lines in the southern area of Guam, I haven't been able to. Thank you for posting this recipe. The chamorro name for this dessert is called "LATIYA"!

From: Island Spice

On Apr 1, 2008

Thqnk you for submitting this recipe!! A Guamanian coworker brought this dessert to work, and we got assigned to different shifts, so I hoped to come across the recipe online since I could never track her down. I couldn't remember the name, but I already know this is the recipe. Thank you again! This one is very light and delicious.