Piyaya or Piaya Recipe

December 11, 2013 by pingskie 22 Comments

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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 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.

See Also: Strawberry Jelly Rolls Recipe

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.

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.

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, Â Salt, Butter & Shortening and Flour

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.

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.

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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Comments

Ryan Bandiola

December 20, 2013 at 11:06 am

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

Reply
Renee

January 2, 2014 at 5:49 pm

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

Reply
Marie

January 4, 2014 at 6:02 am

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

Reply
leng

January 16, 2014 at 3:45 pm

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

btw, how long could i keep them?

thanks!

Reply
joi villanueva

July 29, 2014 at 9:46 am

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

Reply
Marcos Batac

August 19, 2014 at 1:46 pm

from Bacolod sigurado may pasalubong na Piyaya Like Piyaya

Reply
Anime

August 24, 2014 at 12:25 am

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

Reply
Emh-el Leonor

August 27, 2014 at 4:37 am

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?

Reply
- pingskie
  
  October 15, 2014 at 4:51 am
  
  It’s the mascovado sugar I think and the toasted sesame seeds. Once you start eating it you just can’t stop lol.
  
  Reply
sherry ann gole cruz

September 9, 2014 at 12:29 pm

love to make this,thanks for sharing

Reply
Maria Carla Perez

September 15, 2014 at 2:42 pm

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

Reply
Lee

November 30, 2014 at 11:26 pm

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.

Reply
- pingskie
  
  December 1, 2014 at 10:00 am
  
  You’re welcome 🙂
  
  Reply
Michelle

November 22, 2015 at 12:39 am

What exactly is mascovado sugar could I use a replacement?

Reply
- pingskie
  
  November 29, 2015 at 6:47 pm
  
  Hi Michelle, yes you can replace it with palm sugar 🙂
  
  Reply
Dutch

January 2, 2016 at 9:27 am

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

Reply
ELINESA EBONA ABAMONGA

January 11, 2016 at 8:41 am

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.

Reply
Geno & Lea

May 2, 2016 at 7:01 pm

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

Reply
John Orford

November 26, 2016 at 2:23 am

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

Reply
ludette yoradyll tanilon

August 16, 2018 at 1:53 am

i really love piyaya.can i use my oven cooking this???

Reply
- pingskie
  
  September 1, 2018 at 3:28 am
  
  Hi, I’m sorry but you can’t use oven, because piyaya burnt easily and needs to be flip from time to time. But you can use a heavy bottom pan just cook over low heat.
  
  Reply