Piaya (food)
This article is about the Filipino food. For the bird genus, see Piaya.
 Muscovado-filled piaya | |
| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Negros Occidental |
| Associated national cuisine | Filipino cuisine |
| Serving temperature | Warm or cold |
| Main ingredients | Flour and muscovado |
| Variations | Piayitos |
| 75[1] kcal | |
 Cookbook: Iaya  Media: Iaya | |
Piaya is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it originated.[2] It is made by filling dough with a mixture of muscovado and glucose syrup. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.[3]
Variations
The traditional sweet filling made of muscovado has other alternatives, including ube and mango. Piayitos are tiny versions of the Piaya and they are thin and crispy.[4]
References
- ↑ "Calories in piaya and Nutrition Facts". Retrieved 7 June 2014.
- ↑ Piccio, Belle. "Piaya -- A Sweet Negrense Delicacy". Retrieved 7 June 2014.
- ↑ Newman, Yasmin. "Muscovado flatbreads (piaya)". Retrieved 7 June 2014.
- ↑ "Piyaya et Piyayitos". Retrieved 7 June 2014.
Left: Piaya being baked on a griddle. Right: Freshly-baked piaya.
This article is issued from Wikipedia - version of the 11/1/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.