Piaya (Sugar Filled Flat Bread With Sesame Seeds)
Piaya, one of Bacolod City's favorite pastries.
I've been missing the Philippines, especially my hometown, Bacolod City. I miss my family, friends and relatives and not to forget the delicious sweets my hometown most famous of, the Piaya! I've been craving a lot of our native delicacies too like Barquillos, powdered cookie, utap, to name a few.
Growing up in the City of Smiles, Bacolod, Piaya has been around since forever. When our city was still small and does not have big shopping malls, makers of Piaya were family run home business. It was delicately made by hands. After it was made, some members of the family and their neighbors will sell those from house to house, in the streets, in the park and in the sidewalk downtown. I remember one of my cousins were selling Piaya at the park. The first family business that started Piaya in my knowledge was called Bongbong's. They started their business in their home. They now owned a factory and many branches out of town. Piaya is not made by hands anymore but by mass production to provide the demand of its consumers.
Every time I eat Piaya, I could not help but remember my childhood. It always brings back good memories when I was young and surrounded with friends. We would play outside and we did not feel the heat of the sun. We would run around, play hide and seek, and explore our surrounding. When we get home from a day's adventure, there were snacks ready for us. It would be a delight to all if we see Piaya on the table. Those good old days, were life was so simple. Kids are just happy playing outside with no worries at all.
Piaya is one of our native delicacies in Bacolod City, Philippines. It is also one of our favorite snacks or desserts. Piaya is made out of flour, raw sugar, butter and sesame seeds. It only have few ingredients but it's delicious! I enjoy this delicacy during my leisure time in the afternoon sipping my favorite tea.
The only time I can have a savor of Philippine pastries is when some friends will bring these back after their visit to the Philippines. It is a Filipino tradition to bring back something to friends every time we return from our visit to our native land. We called it "Pasalubong" or a gift. It seems that I don't have any friends visiting the Philippines at present, and I am craving for this delicacy. I have to make it from scratch myself.
I have the opportunity to make Piaya few days ago. I took few pictures in case I would like to make a page about this here. It turned out the way I wanted, now it's time to share my recipe to everyone. I hope you can find time to experiment this recipe and try it yourself. It is always exciting to try new things. Enjoy cooking!
- 2 cups flour
- 1/4 melted cup butter
- 1/4 cup water
- 1 1/2 cups muscovado sugar (I use brown sugar instead)
- sesame seeds
- Combine flour, butter and water.
- Form into a dough.
- Divide dough in to 12 equal pieces.
- Form into a ball and flatten to make it round.
- Put enough amount of raw sugar in the middle and seal.
- Roll into sesame seeds and press it with your hands or a rolling pin until it became very flat.
- Cook in a non-stick flat pan in a very low heat until it turns light brown. Flip it over to cook the other side.
This is good served hot with tea.
Make a dough and divide it into 12 parts
Flatten a dough and spoon in raw sugar mixed with sesame seeds
Seal the dough and form it into a ball and roll it into sesame seeds, then flatten it using clean hands or rolling pin.
Cook in low heat, flip it over to cook the other side.
This is very easy to make, but it takes time to cook twelve Piaya in low heat. You cannot rush the cooking because it will burn the flour immediately. I learned it from my aunt who taught me how to make this delicacy.
It's been a long time since I made it. I will be making it again sometime soon.
This article was published 2012. Now it's January 22, 2020.
No non-stick flat pan?
If you don't have a non-stick flat pan, you can use your regular stainless steel pan instead, it will work as well.
Have you eaten Piaya before?
Piaya mass production
© 2012 Lorna