Piyaya Bread
Piyaya or Piaya is a Filipino sweet version of unleavened bread with muscovado filling.
Muscovado sugar is unrefined sugar that contains natural molasses made by evaporating the liquid from sugarcane juice until it forms sugar crystals. It has a rich brown color, and moist texture.
Piyaya or Piaya has been a famous delicacy in the Philippines, particularly in Bacolod City, Negros Occidental where sugarcanes are abundant. It is a famous afternoon snack and “pasalubong,” a gift or souvenir given to a friend or relative by a person who has returned from a trip in Bacolod.
From the Filipino word “biyaya” which means a blessing or a gift, Piyaya is truly a blessing especially when served warm with coffee or tea.
Count your blessings as you try and enjoy this recipe!
Here is a video beautifully made by LittleChef Asia showing steps on how to make Piyaya Unleavened Bread:
Ingredients
Method
- In a large bowl, combine flour, salt, oil, and water. Mix ingredients while slowly adding the water.
- Knead the dough for about 5 minutes.
- Cover with a cling wrap to rest for about 30 minutes.
- In a bowl, combine flour, cornstarch, sugar, and water.
- In a lightly floured clingwrap, pour the filling and cut it into equal parts.
- Roll it into a ball, about an inch and half-size ball.
- On a lightly floured surface, knead the dough lightly and roll it into a log.
- Cut the dough into desired equal parts and roll it into about an inch and a half-size ball.
- With a rolling pin, flatten the dough ball and add a ball of the sugar filling.
- Wrap the sugar filling with the flattened dough.
- Using the rolling pin, flatten the dough with the sugar filling.
- Preheat a skillet to the low-medium setting.
- Cook the bread until it turns golden brown for about 2 minutes. Flip and cook the other side.
- Cook until all the bread are done.
- Serve and enjoy!