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 | |
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]
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]
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