Piaya is a Filipinio delicacy origating from the Negros provinces of the Philippines. It is a flat, unleavened bread which is traditionally filled with muscavado (raw) sugar. It’s one of the most popular products of the Negros region which is actually the sugar capital of the country.
The piaya bread is round, flaky and light. Great to eat as an afternoon snack (termed “merienda”), dessert or for breakfast with a hot cup of coffee.
Brown sugar can be substituted for muscavodo although the texture of the filling will turn out differently. I tend to use brown sugar as I have not been able to find muscavado in my region yet. I have to admit I like the “brown sugar piaya“almost as much as the traditional kind. But then again, I like most sweet things 🙂
4 cups plain flour
18 Tbs oil
2/3 cup caster sugar
2 cups brown sugar
2 cups plain flour
9 Tbs water
9 Tbs oil
- In a large bowl, combine the flour, caster sugar and oil. Mix well until it forms a dough.
- Divide the dough into 30 portions and set aside. Ensure you allow the dough to rest for at least 20 mins.
- In another bowl, mix the brown sugar and water. Add the flour and oil and mix until the mixture forms a dough. Divide the dough into 30 portions and set aside.
- Using a rolling pin, flatten out one portion of the pastry dough. Fill the pastry with the sugar dough and seal the edges. Roll out and flatten.
- Continue with the remaining pastry dough and filling until you have 30 completed portions.
- Preheat a heavy non stick pan on medium heat.
- Place the piaya on the pan and cook until golden.