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Piyaya or Piaya Recipe

 

How to cook Piyaya or Piaya Recipe.

Easy Piyaya or Piaya Recipe – A Piaya or Piyaya is a sweet warm flaky flat breads filled with dark muscovado sugar. This piyaya has soft and flaky crust with a distinct concentrated syrup from muscovado sugar that gives a gooey texture every time you bite. The sesame seeds give a nutty flavour to the piyaya and it makes a perfect blend of simple ingredients.

Makes 6

piyaya 1

Piyaya or Piaya Ingredients:

Dough:

  • 1 cup all-purpose flour
  • A pinch of salt (optional)
  • 3 tbsp. butter or shortening, chilled
  • 5-6 tbsp. water, icy cold

Filling: 

  • 1/2 cup dark muscovado sugar
  • 1 tsp. glucose or honey syrup
  • 1/8 cup sesame seeds, for coating

Cooking Procedure:

  • Combine all-purpose flour and a pinch of salt in a bowl and mix well. Add chilled butter or shortening into the flour and pinch with your fingers until forms into a crumb. Add the icy cold water 1 tablespoon at a time and form into a dough. Place on a clean board and knead until smooth.

piyaya prep 1

  • Divide dough into 6 or 8 equal portions and cover with a plastic wrap and chill for at least 15 minutes. Meanwhile, combine dark muscovado sugar and glucose syrup in a small bowl and pinch the mixture to make it smooth and evenly moist to avoid tearing the dough. Don’t add more glucose or you’ll be in trouble believe me, a tsp of glucose is enough. Actually the glucose helps the sugar to remain soft and not crystallized after cooking. The sugar mixture looks dry but don’t worry, the moment the sugar hit the hot pan it melts right away.
piyaya prep 2
  • To fill the piyaya flatten a piece of dough with rolling pin or your palm, then place a tablespoon of the sugar mixture in the center. Fold the edges and pinch into the center to seal, roll into a ball making sure there’s no hole to avoid leakage when cooking. Do the same with the remaining dough until it’s done. Carefully flatten each dough one at a time with a rolling pin gently until desired thickness achieved.
piyaya prep 3
  • Sprinkle sesame seeds on each side and repeat with the remaining piyaya balls until it’s done. Preheat a pan or a char grill pan over medium heat and cook piyaya for 3-4 minutes on each side or until it’s crisp and has a brown spots. Piyaya “piaya” is good when it’s warm so serve immediately.
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Piyaya Ingredients : Icy Cold Water, Dark Muscovado, Sesame Seeds , Glucose,  Salt, Butter & Shortening and Flour
piaya
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So simple and easy to make, this recipe is a life saver when you are in a hurry to prepare a merienda for a surprise visitor. 
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piyaya 2

Freshly made piyaya “piaya” filled with muscovado sugar, smells good and taste so good.  If you don’t have a glucose you can replace it with honey or corn syrup. And if you want Ube Piyaya replace muscovado sugar with homemade or store bought ube halaya.  



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About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.Thanks for visiting, have a nice day and may the blessings chase you today!

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20 comments

  1. wew! after long time, i have been able to know to it is done! thanks

  2. Oh my goodness these look so yummy, and easy to make. They would be great for breakfast, or dessert. Thanks for sharing this recipe

  3. This looks delicious! Dark Muscovado is a new item to me. I’ll be looking for it!

  4. oh the memories that piyaya brings! i will surely be making this soon!

    btw, how long could i keep them?

    thanks!

  5. Oh how I love piaya specially when it’s hot!..Thanks for the recipe, now I can finally learn how to cook this.

  6. from Bacolod sigurado may pasalubong na Piyaya Like Piyaya

  7. Can I use light brown muscovado? And can I use ordinary frying pan to make this?

  8. Every time I received a Piyaya I never stop eating it. Wondering what makes me eat it till its gone. Is it the ube taste on it?

  9. sherry ann gole cruz

    love to make this,thanks for sharing

  10. i really want to make this, but seems not so easy to make, i will ask my sister to help, thanks for the recipe!

  11. Thanks for sharing the recipe. The piyaya was so delicious. My mother-in-law who came from Bacolod said it tasted just like the ones from home. Thanks again.

  12. What exactly is mascovado sugar could I use a replacement?

  13. Hi there, i was watching a video on how to make this. They used oil and flour, not water for the dough. So is it better with oil or water or both? And will there be a difference in taste whether or not you use salt? Cheers

  14. ELINESA EBONA ABAMONGA

    Thank you very much for your post. I will try your recipe first then teach the mothers of Children with Special Needs how to cook Piaya. I will give you feedback once this will bear successful learning activities for the mothers. Thank you again.

  15. Married beautiful Filipino girl from Tudela, Masamis Occidental, living there and Cebu for short time. The Piaya was so delicious, I really miss it. We are currently living in Panama City Beach, Florida and most certainly will try this recipe. thanx!!!! Geno & Lea

  16. All piaya is good but filled with ube jam is very good.

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