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It is commonly found as an item on the table for a rosary or novena. Latiya is placed with other desserts, either at the end of the main table or on a separate dessert table. Slice cake into ¼” – ½” pieces and spread pieces on platter or custard dish. Set aside. In large saucepan heat 1 ⅓ cups to almost boiling. Add evaporated milk and then sugar.
Latiya is placed with other desserts, either at the end of the main table or on a separate dessert table. Slice cake into ¼” – ½” pieces and spread pieces on platter or custard dish. Set aside.
Pour batter into a loaf pan or cake pan. Place in the oven and bake for 35-40 minutes or until the center comes out clean when poked with a skewer. In this step-by-step video, Chef James shows us how to make Latiya at Payless Dededo’s eduKitchen!
It isn’t latiya unless it uses sponge cake as the base. The traditional recipe has evolved quite a bit over the years. Milk is replaced by evaporated milk and condensed milk to quicken up the process. Ready-made sponge cakes are also used in the recipe for convenience and nowadays pre-made powder packets are also available in supermarkets.
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