Easy Homemade Piaya - Foxy Folksy Pinoy Recipes (2024)

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Enjoy the popular sweet toasted Filipino flatbread fresh off the pan with this homemade Piaya recipe! You can go classic with a rich, sticky muscovado filling or purple yam (ube). Nothing beats freshly made Piaya with a hot cup of tea or coffee.

One of my brothers-in-law is from Bacolod, and Piaya is one of the most anticipated pasalubong when they visit his hometown. I love the thin, crispy bread with a sugary filling! This mini-pancake-looking treat ranks alongsideHopia,Biscocho,Macapuno balls,Pastillas, andLengua de Gato, when it comes to Filipino snacks in popularity. I've always enjoyed Piaya from the package, however, he said nothing beats freshly made Piaya with the warm, flaky bread and melty, hot filling. So I decided to make it right in the comfort of my kitchen, and he was right! It is so delicious, and I never have to wait for someone to buy it for me anymore.

What is Piaya?

Piaya, or Piyaya, is a thin, flaky unleavened flatbread that envelops a sweet filling. This pressed pastry is a well-known delicacy from Negros Occidental, specifically Bacolod, a place known for its vast sugarcane plantations. This is why the classic version of this delectable treat has a thick muscovado filling.

Nowadays, you will find a lot of filling varieties of this popular pastry, such as ube halaya, mango jam, and chocolate. Some less-known ones are buko-pandan, strawberry, and calamansi-filled Piaya. There are even artisanal Piaya, such as Oregano, Turmeric, and Basil Pesto, for those who prefer more organic flavors.

Other Filipino Bread with Filling

Ingredients

• All-purpose flour or plain flour. If unavailable, you may also use bread flour.

• Fine salt- this blends into the crumbly dough better, especially since you will only be kneading it for a short while.
• Shortening- this is used to make the dough flaky and crumbly! You can also use lard as a good substitute. Butter, margarine, and vegetable oil are acceptable alternatives but might leave a distinct taste.
• Vinegar- is known to inhibit the formation of gluten, which the recipe needs. It stabilizes the pastry dough, making it tender and moist inside while keeping the outer layer crispy. Don't worry; you won't be able to taste its sharp flavor at all.
• Cold water- will help keep the shortening from warming up and melting into the flour. It also helps achieve the desired flakiness of the pastry dough.
• Sesame seeds- are sprinkled on the surface of the pastry right before frying them to give them a nutty flavor and extra crunch.

Fillings

Classic

• Muscovado sugar - you may also use dark brown sugar if this is unavailable.
• Cornstarch- to thicken the filling. You can also use flour if that is what you have.
• Glucose- this will give the mixture a sticky consistency or corn syrup. It also does not crystalize, which means your filling will stay moist for days. You can also use corn syrup as a substitute.
• Water

Ube (Purple Yam)

• Ube Halaya
• Cornstarch- to thicken the filling. You can also use flour if that is what you have.

Cooking Tips

• The shortening should be cold when used. Do not take it out of the fridge unless ready to use it.
• Do not overwork your dough. It should not end up too smooth and elastic. Knead only until it sticks together and becomes a bit smoother than it originally was.
• When making the muscovado filling, add the water gradually. The mixture should be firm enough to be formed into a ball. If the filling becomes too wet, add more cornstarch or flour.
• Gently flatten the dough balls with the filling inside with a rolling pin. Make it as thin as possible but do not add too much force, or the filling might burst out. A few small tears are fine, though.
• It's important to cook the Piaya in batches, especially when working with a small pan. The dough of the Piaya will puff up a bit as it cooks, so if you don't want to deal with your Piaya sticking to each other and ruining the shape, space them out.

Storing Piaya

You can store uncooked piaya in the freezer for months. Once cooked, place them in a sealed container and put them in the refrigerator; they should last for weeks.

You can reheat the Piaya on a pan over medium heat for about 1 minute on each side.

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