CHAMORRO FLOUR TITIYAS
Titiyas, pronounced ti-tee-dzas, is popular at many Guam parties whether it's made with masa harina, all-purpose flour or young coconut. Soft titiyas is the result of less kneading and plenty of fat, usually butter though oil is sometimes included. Firm titiyas is made by kneading the dough quite a bit and using less fat relative to flour.
The flour titiyas recipe in A Taste of Guam yields six discs of titiyas, averaging 6.5 inches in diameter. Remember to add the milk slowly. My recipe uses whole milk though sometimes I use coconut milk when I forget to buy whole milk. I have found that I need less whole milk compared to coconut milk in this recipe.
from a fan: "Made my very first batch of Titiyas!.....had a big smile on his face as he slathered the butter on the warm, sweet, flat bread. He said it tasted like he remembered. I'm sure they were no where near how good his Nana made them, but i think this white girl did good!"
"Paula, I have tried a few recipes for flour titiyas and I have to say, yours is the BEST! Hands down!
Flour titiyas blog posts
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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.