Prep 5 mins
Cook 5 mins
This is a really yummy snack. It looks like a thick tortilla but has a sweet subtle coconut flavor. I got the recipe from my Chamorro mother-in-law. They're great with a little bit of butter! I usually make them at the beginning of the week and make one each day to share with the family.
- 4 cups flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄3 cup shortening (I use Crisco)
- 1 (13 1/2 ounce) can coconut milk (Chaokoh is the only brand we use)
- 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.
OK....it's a Sunday afternoon and I'm craving something, but don't want it to take too long. I decided to make this recipe cause it reminds me of when my mom used to make it. They were delish!! The only thing I would do different is add a little more sugar, maybe 3/4 cup and will cut back on the coconut milk to 3/4 of the can....it was a bit too watery and I had to add more flour. But other than that, once we slathered on the butter, it was YUMMY IN OUR TUMMY!!
It is spelled Titiyas and pronounced Titizas. Thanks for sharing this recipe.
I have been looking for this recipe. Thanks you now I can make some for my kids & party..