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Coming Up

  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Young's Fish Market
    Alan Wong's Pineapple Room
    Cafe Sistina
    Indigo Eurasian Cuisine
    Yakiniku Toraji
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    The following posts should be completed someday (!):

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    Upcoming adventures

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    Sydney, NSW, Australia

    London, UK
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    Seoul, South Korea
    I won't be able to visit Korea this year.
    San Francisco, CA
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    Shanghai, China

    Hopefully, some of you can provide me with recommendations for some good eats!

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« Jurison's Inn | Main | Mr Frypan »

September 21, 2004



hey reid

your version looks great. i have a friend who makes this all the time, but she manages to get it all soggy and ooky. i'll have to slip her this recipe :-)


Hi Santos,

Thanks! =) It took a while for me to get this just right. The cake itself is on the dry side which I guess helps it to soak up the tres leches. Be sure that the tres leches is warm when you pour it over the cake (this makes for easier absorption).

For this picture, the cake was taken out of the refrigerator and cut (after sitting there for a couple of hours). If I had let the cake warm up to room temperature, you would have seen a little pool of tres leches forming at the base of the cake, which is how I normally serve it (you can see just a tiny bit in the picture).


what a find! i've been on the constant search for a good tres leches cake recipe. bandera restaurant (locations here and there throughout the mainland) used to serve a fabulous one for dessert. tks for posting this. i'll give it a try.


Hi Karen,

Thanks for stopping by the blog. This recipe is from my friend's 73 year old Cuban grandmother, so I was very pleased to get this from her. It was a find for me as well (especially since it was a tried and tested recipe!). After you've made it, I'd like to know how it turned out for you.



reid, that cake looks sooooo good - with that little bit of milk syrup weeping out of the bottom. i posted about tres leches i just recently had at a restaurant, and the stef posted a comment with a link to hers, and here i am looking at your cake.

i CANNOT wait until my sister's wedding is over and i can bake and eat again like a normal (crazy) person.


Hi Sarah,

Thank you! =)

If you let it sit for a while longer than I did, a nice pool of milk forms at the bottom of the cake. That's really why I like this recipe. The cake ends up so moist, so dense and so sweet! I guess that's why there's lime juice in the topping too, to balance it out a little.


I too make a great pastel de tres leches. You can see the one I made as a dessert for our Christmas Eve dinner


A fellow cheer parent of ours made this for our tailgates at the football games and it was a Super Hit!!! I was wondersing, can I make it a couple of days in advance of the time I need it for and it still taste excellent?


have you ever made this with coconut milk as one of the milks? I want to make one for a cinco de mayo birthday, (even though that's not cuban...), and the idea of coconut milk/cream interests me...

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