Guamanian Pudding Dessert Food

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.

CHAMORRO LATIYA DESSERT

Steps:

• Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
• Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
• Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
• Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
• I hope you enjoy this dessert as much as the islanders do -- .
• Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.

THE ULTIMATE CHOCOLATE PUDDING DESSERT

Steps:

• Mix first layer ingredients together and spread into a 9x13-inch pan.
• Bake at 325°F for 15 minutes.
• Cool.
• Mix together second layer and spread onto cooled first layer.
• Mix together third layer and spread on and refrigerate.
• Top with softened Cool Whip just before serving.
• Enjoy!
• Note: I've combined the baking and refrigerating time in the cooking time category.

GUAM STYLE CASAVA PUDDING CAKE

Steps:

• Preheat oven @ 350.
• In a big Thasta Tupperware sized bowl break up thawed casava and mix with coconut milk. Mix in butter and macapuno, continuously stirring and breaking up the casava. Lastly add sweetened condensed milk and stir until everything is mixed well. There will be some lumps but as long as there are no major lumps it will be fine. pour into ungreased caserole dish and bake 45 mins before serving @ 350.
• Serve Hot. mmm mmmm good.