When you see a Piaya on the table, it only means one thing for sure. It’s merienda time! Do you miss eating Piaya? It’s so crunchy and flaky specialy when serve fresh and warm from the grildle. It’s one of the best Filipino snack ever. It is a sweet toasted flatbread. It has thin crust with a hidden muscovado filling or sometimes ube filling and toasted in a gridle. Serve it warm from the gridle with your favorite coffee. Fantastic!
If you want to experience fresh and warm piaya and you are bound to Tagaytay, you may also try Balay Dako by Antonio’s restaurant. It’s cooked hot and fresh daily from the gridle right in front of you.
Scroll down below to watch how an authentic one is done and how it is cooked.
Happy cooking 💗 Enjoy!
HOMEMADE PIAYA RECIPE
2 cups all – purpose flour
10 tbsp. oil
½ cup muscovado sugar
4 tbsp. water
2 cups all purpose flour
8 tbsps. Oil
7 tbsps. Water
½ cup sesame seeds
First Portion Mixture:
Mix half of the flour and half of the oil: combine them well using a large bowl.
Slice it into 20 equal sizes and set aside.
For the Filling: Pour a little water to the muscovado sugar to make it moist. Divide it also into 20 portions, set aside.
2nd Portion Mixture:
Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 as portions as well.
Flatten each portion and top with the First Portion Mixture. Roll out and stuff with muscovado filling. Close the edges.
Sprinkle with sesame seeds.
Bake in a preheat oven in medium heat or grill until brown on the outside. Serve it warm and fresh. Enjoy!
Watch how you can make an authentic Piaya. This is how it is prepared in Bacolod.
Credits to Bailon Homemade Illongo Delicacies