Make piaya – the famous pasalubong from Negros, at home!
What triggers memories for you?
Scents? Smelling a certain perfume, or flowers, or even coffee brings you back to a certain place or time?
Is it hearing a song?
Or seeing a place?
For me, it’s mainly songs which trigger memories.
Like hearing any song from the soundtrack of “Rock of Ages” (Broadway, not the movie) takes me back to a bus ride from Girona airport to Barcelona in 2009 with Vicky; Ed Sheeran’s “Lego House” takes me back to the Hahn Airport in March 2012, waiting for the bus to take me back to Luxembourg while texting Tobi (who I JUST started dating!); or Daniel Powter’s “Bad Day” takes me back to 2005 when I was assigned to Adelaide, South Australia, for 3 months.
But recently, when I made these piaya, I was transported back to my childhood.
Growing up in Silay City, Negros Occidental we would often enjoy freshly-made piaya, among other native delicacies.
When I bit into the warm, crisp flatbread, inhaled the sweet smell of the muscovado sugar with the slightly nutty sesame, and savored the sweet taste, I remembered those days when we would stop by a local grocery store in Bacolod City and buy freshly griddled piaya.
Nothing compares to freshly-made piaya, where the muscovado sugar is still a bit melty, the flatbread still warm and dotted with toasted sesame seeds. These would be given to us in a paper bag, and we would eat them in the car on the way home.
These are surprisingly easy to make at home. No special equipment required.
The hardest part would be ensuring that the muscovado sugar is encased in the dough, so I have made this video to show you how.
Otherwise, continue reading how to make piaya
I have adapted this recipe from JunBlog. I made a slight change by adding a touch of sugar in the dough because if you bite into the dough without muscovado sugar, it does not taste good!
This recipe makes only 6 pieces, which I find good as I like to eat these fresh. If you need more, simply double or triple the recipe.
It doesn’t take much time too, around 30 minutes from start to finish.
In a medium bowl, mix the flour, salt, and granulated sugar.
Add in the unsalted butter and work into the flour using your fingers, a fork or a pastry cutter. Since this is a small quantity of dough, I prefer to use my fingers.
Sprinkle the ice water over the flour mixture and carefully mix well. If you find that the dough is too wet, add a bit of flour. If too dry, add a bit of water.
Turn out onto a clean surface dusted with additional flour. Knead until smooth and form the dough into a flat disk.
Form the flatbreads
Use a bench knife or a normal knife to cut the dough into 6 pieces. Roll a piece into a ball. Using your thumbs flatten each piece into a circle (like making a dumpling), making a small well. Put in half a tablespoon of muscovado sugar and pinch the sides to close it. Roll back into a ball and flatten with your palm.
Get a small rolling pin and roll out the piaya as flat as possible, around 3 – 4 inches in diameter.
Ensure that there are no holes. If you find some, pinch them to close. Otherwise, the melted muscovado will seep out.
Note: Make sure your muscovado sugar DOES NOT HAVE LUMPS! It will break through the dough, like this:
Sprinkle sesame seeds on both sides, and press to make it stick.
Cook the piaya
Heat a large cast iron pan/nonstick pan over medium heat. Carefully lay the piayas in the pan, and cook for 3 minutes on each side (or until golden brown.)
I suggest you try one warm, it is so good!
Pin the piaya recipe here for future reference:
Other Filipino Sweets you might like:
Tweety
Serves 6
Piaya is quick and easy to make at home. This sweet Negrense delicacy is best served warm!
15 minPrep Time
6 minCook Time
21 minTotal Time
Save RecipeIngredients
- 1 cup (120 g) all-purpose flour, plus more for rolling out the dough
- ½ tsp salt
- ½ tbsp granulated sugar
- 3 tbsp (42 grams) cold unsalted butter, cubed
- 4 – 5 tbsp (60 - 75 ml) ice cold water
- 3 tbsp muscovado sugar
- 1 – 2 tbsp sesame seeds
Directions
- In a medium bowl, mix the flour, salt and granulated sugar.
- Add in the unsalted butter and work into the flour using your fingers, a fork or a pastry cutter. Since this is a small quantity of dough, I prefer to use my fingers.
- Sprinkle the ice water over the flour mixture and carefully mix well. If you find that the dough is too wet, add a bit of flour. If too dry, add a bit of water.
- Turn out onto a clean surface dusted with additional flour. Knead until smooth and form the dough into a flat disk.
- Use a bench knife or a normal knife to cut the dough into 6 pieces. Roll a piece into a ball. Using your thumbs flatten each piece into a circle (like making a dumpling), making a small well. Put in half a tablespoon of muscovado sugar and pinch the sides to close it. Roll back into a ball and flatten with your palm.
- Get a small rolling pin and roll out the piaya as flat as possible, around 3 – 4 inches in diameter. Ensure that there are no holes. If you find some, pinch them to close. Otherwise the melted muscovado will seep out.
- Sprinkle sesame seeds on both sides, and press to make it stick.
- Heat a large cast iron pan/nonstick pan over medium heat. Carefully lay the piayas in the pan, and cook for 3 minutes on each side (or until golden brown.)
