Piyaya

Pasalubong is one Filipino tradition that I really like specially if you are the recipient. Well what is this tradition? Basically, is an act of bringing gifts/souvenirs from a traveller’s destination to people back home, usually in form of food, local produce or a craft only found on the location where the traveller came from. Usually associated with Filipinos working overseas, balikbayan or people working in a major Metro in the Philippines whose home province is far away.


Local pasalubong is such a big thing back home, where provinces have their specialties depending on which crops they grow on their region, some popular ones are Vigan Longganiza, Laguna Espasol and Buko Pie, Baguio Strawberry Jam, Bulacan Inipit, Cebu Danggit, Bicol Pili Nut and our post today Bacolod Piyaya. This is so popular that the provinces are usually associated with this pasalubongs and most Filipinos know it by heart. If you live outside the Philippines then you rarely enjoy delicacies like this, we only have a chance to try them out if we have friends who have a chance visiting the Philippines otherwise you just make them at home.

Piyaya or Piaya is what we are making today, it is a type of unleavened toasted flatbread filled with muscovado and is a popular delicacy in Negros Occidental more specifically Bacolod City. There are other variations of this dish where some it can be sometimes filled with ube or mango, there are also a smaller and crispier version called Piayitos.

Piyaya
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup flour, plus extra for dusting
  • 12 tsp muscovado sugar
  • ½ teaspoon salt
  • 3 tbsp cold butter, cubed
  • 5 tbsp ice water
Instructions
  1. In a food processor combine flour and cold butter, process until it resembles coarse crumbs.
  2. Pour in ice water then continue until it clumps into one dough. Remove the dough from the food processor then place in a flour dusted work surface, knead gently then divide into six pieced.
  3. Flatten each piece with your finger, add 2 tsp of muscovado sugar in the middle, fold edges like a dumpling then roll into a flat circle roughly 4 inched in diameter. Do it with the remaining dough then cook in a pan with a bit of oil until golden brown on both sides.
  4. Serve as a whole or you can slice them into sections.
Notes
Cook Time is based on a single piyaya

 


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