Laitya: A Taste of Guam’s Sweet Heritage

The scent of cinnamon always transports me back to my Auntie Maria’s kitchen in Guam. As a child, I’d sit mesmerized as she carefully layered slices of vanilla pound cake in a baking dish, the air thick with the aroma of sweet custard bubbling on the stove. It wasn’t just a dessert; it was a labor of love, a taste of home, and a connection to our Chamorro heritage. That’s the magic of Laitya – it’s more than just cake; it’s a memory waiting to be savored.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: One 9×13 inch baking dish
• Dietary Type: Not specified

Ingredients

• 1 loaf of vanilla pound cake
• 2 (12 ounce) cans evaporated milk
• 24 ounces water (refill the evaporated milk cans)
• ½ cup unsalted butter
• 1 cup granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon and 1 teaspoon vanilla extract
• ½ cup cornstarch
• ⅔ cup water
• Ground cinnamon, for sprinkling

Equipment Needed

• Large pot
• Whisk
• Medium bowl
• Small bowl
• 9 x 13 x 2 inch baking dish

Instructions

1. Begin by slicing the vanilla pound cake into generous half-inch thick slices. You want them sturdy enough to hold the custard but not so thick that they become overly dense.
2. Line the bottom surface of a 9 x 13 x 2 inch baking dish completely with the cake slices. Ensure full coverage as this layer forms the foundation of your Laitya. If there are extra pound cake slices, line a small lunch container. Set both aside. This will allow you to make a smaller, personal-sized Laitya as well!
3. In a large pot, pour in both cans of evaporated milk.
4. Refill each of the empty evaporated milk cans with water and add that to the pot as well. This clever trick ensures you get every last bit of flavor and consistency.
5. Place the pot over medium heat. Add the unsalted butter and granulated sugar to the milk mixture.
6. Stir the mixture occasionally to prevent sticking, and bring it to a gentle boil. The sugar needs to dissolve completely. This step is crucial for achieving a smooth and consistent custard.
7. While waiting for the liquid ingredients to boil, prepare the egg mixture. In a medium bowl, beat the eggs until light and frothy. Add the vanilla extract and continue beating until well combined. Set aside. Using room-temperature eggs helps them incorporate more easily into the custard.
8. In a small bowl, create a slurry by thoroughly mixing the cornstarch with the water until smooth. This slurry will act as a thickening agent for the custard.
9. Once the milk mixture reaches a gentle boil, it’s time to temper the eggs. Slowly pour the beaten eggs and vanilla extract into the pot while simultaneously and vigorously whisking the mixture. This prevents the eggs from scrambling and ensures a smooth custard. Don’t worry if you see a few little egg shreds; they will disappear during the cooking process and won’t affect the final result. Stir constantly to ensure even heat distribution.
10. After tempering, let the mixture come to a gentle boil again, and then slowly pour in the cornstarch slurry, whisking constantly.
11. Continue stirring and cooking the custard for about two minutes, or until it thickens to your desired consistency. The thickness should be similar to or slightly thinner than the cake slices. It should coat the back of a spoon nicely.
12. Pour the hot custard evenly over the pound cake slices in the large baking dish, ensuring that the cake is completely submerged. If you have extra custard, pour it over the leftover pound cake in the smaller lunch container.
13. Generously sprinkle the top of the custard with ground cinnamon. Adjust the amount of cinnamon to your personal preference; some people prefer a light dusting, while others enjoy a more intense cinnamon flavor.
14. Allow the Laitya to cool uncovered on the counter in a cool room for about 30 minutes. This initial cooling period helps prevent condensation from forming when you refrigerate it.
15. After the initial cooling, place the uncovered Laitya in the refrigerator to cool completely.
16. Once the Laitya is thoroughly chilled and set, you may cover it tightly.
17. The finished Guam Mariana Chamorro Laitya dessert can be stored in the refrigerator for several days.

Expert Tips & Tricks

• For an extra rich flavor, consider using a high-quality vanilla extract.
• If you prefer a less sweet dessert, you can reduce the amount of sugar slightly.
• Ensure that the custard is cooked to the proper thickness to prevent a watery Laitya.
• Experiment with different spices, such as nutmeg or cardamom, for a unique twist on the traditional flavor.
• If you don’t have pound cake on hand, angel food cake or even croissants can be used as substitutes. The texture will be different, but the flavors will still complement each other.

Serving & Storage Suggestions

Serve Laitya chilled straight from the refrigerator. Its cool, creamy texture and warm cinnamon notes make it a refreshing and satisfying dessert. Cut into squares or rectangles and present on a platter or individual plates. To make it extra special, consider garnishing with a sprig of mint or a dusting of powdered sugar.

Leftover Laitya should be stored in an airtight container in the refrigerator. It will keep well for up to three days. Due to the custard content, it is not recommended to freeze Laitya, as the texture may change upon thawing.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	268 kcal	13%
Total Fat	14 g	22%
Saturated Fat	8 g	40%
Cholesterol	130 mg	43%
Sodium	100 mg	4%
Total Carbohydrate	28 g	9%
Dietary Fiber	0 g	0%
Sugars	17 g	N/A
Protein	7 g	14%

Variations & Substitutions

• For a coconut twist, substitute half of the evaporated milk with coconut milk. This will add a subtle tropical flavor that complements the cinnamon and vanilla beautifully.
• If you are lactose intolerant, try using lactose-free milk or a plant-based milk alternative, such as almond or soy milk. Be aware that this might alter the taste and texture slightly.
• For a richer, more decadent flavor, try using a chocolate pound cake instead of vanilla. This will create a delightful chocolate-cinnamon combination.
• Incorporate seasonal fruits, such as berries or peaches, between the cake and custard layers for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cake instead of pound cake?
A: Yes, you can experiment with other cakes like angel food cake or sponge cake. Keep in mind that the texture and sweetness level will be different.

Q: How can I prevent the custard from being too watery?
A: Ensure you cook the custard long enough for the cornstarch to properly thicken it. Stir constantly and watch for it to coat the back of a spoon.

Q: Can I make this ahead of time?
A: Absolutely! Laitya is perfect for making ahead. In fact, it tastes even better after it has had time to chill and the flavors have melded together.

Q: How do I know when the custard is done cooking?
A: The custard should be thick enough to coat the back of a spoon. Run your finger across the coated spoon; if the line holds its shape and doesn’t immediately run back together, it’s ready.

Q: Is there a way to make this recipe lower in sugar?
A: You can reduce the sugar by a quarter cup without significantly affecting the texture. You can also use a sugar substitute, but be mindful of how it may affect the taste.

Final Thoughts

Laitya is more than just a dessert; it’s a slice of Guam’s history and a testament to the power of simple ingredients combined with love and care. Don’t be intimidated by the steps – this recipe is surprisingly easy to master and endlessly rewarding. Gather your ingredients, embrace the process, and prepare to transport yourself (and your taste buds!) to the sun-kissed shores of Guam. Share your creations and feedback, and perhaps pair your Laitya with a strong cup of Chamorro coffee or a refreshing glass of calamansi juice for a truly authentic experience.