and the Northern Mariana Islands. It consists  of a sponge cake or shortbread cookie base,  

topped with a thick, custard-like vanilla  pudding, and sprinkled generously with  

ground cinnamon on top. The traditional Chamorro  diet did not include milk, sugar, or cinnamon,  

so some elements of this dessert were likely  introduced by the Spanish between the 17th and  

19th centuries, possibly deriving from  Spanish natillas, a dessert of custard  

served with sponge finger cakes. It is also  possible that the dish became more popular  

after World War II, when the ingredients were  more available to the general public. Overall,  

latiya is a beloved comfort food in the  regions where it's traditionally made,  

and it is often served at family, during  holidays, and other special occasions.