Piaya (food)
Negrense flatbread
From Wikipedia, the free encyclopedia
A piaya (Hiligaynon: piyaya, pronounced [piˈjaja]; Spanish: piaya,[2] pronounced [ˈpjaʝa]; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy.[3] It is made by filling dough with a mixture of muscovado and water. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.[4] Piaya is best eaten warm.[5]
Muscovado-filled piaya | |
| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Negros Occidental |
| Associated cuisine | Filipino cuisine |
| Serving temperature | Warm or cold |
| Main ingredients | Flour and muscovado |
| Variations | Piayitos |
| 75[1] kcal (310 kJ) | |
| Similar dishes | Hopia |
Variations
The traditional sweet filling made of muscovado has other alternatives, including ube and mango. A piayito (Hiligaynon: piyayito) is a tiny version of the piaya and is thin and crispy.[6]
Preparation
Stacked of uncooked piaya
Piaya being baked on a griddle
Freshly-baked piaya
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