Tatizas Chamorro Snack Recipes

TATIZAS (CHAMORRO SNACK)

Steps:

• Mix together flour, sugar, and baking powder.
• Mix in shortening with a fork.
• Add coconut milk and mix well using your hands.
• If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
• From the big ball of dough make 6-8 mini dough balls.
• Roll out dough ball on a floured board until thin.
• Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
• Use a fork to poke out any air bubbles.
• Brown on both sides.
• Refrigerate any left over dough in ziplock bag for 1 week.

AHU

Steps:

• Boil water and add sugar.
• Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly.
• Slowly add coconut mixture to the pot of boiling sugar water, stirring constantly. Allow contents to reach a rolling boil and then remove the pot from heat immediately.

SNOWY SNACK

Steps:

• Melt the chocolate in a heavy saucepan on low heat or melt it in the microwave, stirring often.
• Combine all the other ingredients in a large roasting pan.
• Pour the melted chocolate over the ingredients in the roasting pan and stir to mix well. Turn out on to wax paper and let it cool.

CHAMORRO CAKE "BROJAS"

Steps:

• In a mixing bowl, beat the butter and sugar until creamy. Add the eggs, one by one, beating well after each addition.
• In another bowl, combine the dry ingredients. Beat in the flour alternately with the milk. Add the extract. Scrape bowl down and mix until smooth.
• Bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. Cool completely.
• This cake is traditionally eaten without frosting. It is also great used in the Chamorro Latiya recipe.