Piaya/Piyaya Recipe
User Reviews
5
28 reviews
Excellent
Piaya/Piyaya Recipe
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Piaya is a Filipino flatbread filled with sweet muscovado sugar or ube halaya, rolled thin to achieve crisp, flaky layers. The dough uses all-purpose flour mixed with shortening, vinegar, and cold water to create a tender, slightly flaky texture. The filling options include a classic muscovado sugar filling or an ube (purple yam) variation, both thickened with cornstarch or flour to maintain a soft yet flavorful center during cooking.
Description
This Piaya recipe prepares a dough by mixing flour and salt, then cutting in shortening until very small pieces form. The addition of vinegar and cold water binds the dough while minimizing gluten development to keep it flaky and tender. The dough is gently kneaded just until it comes together, avoiding excessive gluten formation that would reduce flakiness. The classic filling mixes muscovado sugar with cornstarch and glucose, which creates a sweet, sticky interior, while an alternative ube filling uses ube halaya thickened with cornstarch or flour to prevent excess stickiness. The dough is rolled thin and assembled with the chosen filling before cooking to achieve a crisp exterior and soft, sweet filling. This recipe is focused on balance and texture, delivering a distinct flatbread treat with a flaky crust and rich filling characteristic of Piaya.
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Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt fine
- ½ cup shortening or lard
- 2 tablespoons vinegar
- ½ cup water or more, cold
- 1-2 tablespoon shortening for spreading
- ¼ cup sesame seeds
CLASSIC FILLING
- 1 cup muscovado sugar
- 1 cup cornstarch or flour
- 1 tablespoon glucose corn syrup
- 2 tablespoons water or more as needed
UBE FILLING
- 1 cup ube halaya
- ½ cup cornstarch or flour - add more if too sticky
Instructions
- Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).
- Using a wooden spoon mix until everything starts to stick together to form a crumbly dough. If it is still too dry and crumbly, add more cold water, one tablespoon at a time, mixing and checking before adding the next. You can check by taking a handful and squeezing them together in your hand, it should stick together but not wet.
- Tip the crumbly dough on a surface and press them together to form a ball. Then start kneading, it will break up in the beginning but as you press and knead it will start to form a proper dough. Knead just until it is no longer crumbly and a bit smooth, but it does not have to be super smooth (No windowpane testing here, we do not want gluten to form, so do not over-knead, or it will not be flaky). Form into a ball and return to the bowl. Cover with a kitchen towel and let it rest for 15-20 minutes.
- While waiting, make the filling. Just combine the ingredients for each type of filling you like to use. For the original muscovado filing, add water a tablespoon at a time. Remember that the sugar will also melt as it absorbs moisture, so mix well and wait before adding the next addition of water.
- The texture you are looking for is soft but firm enough to form into a ball. Roll the filling into a log and divide it equally into 16 pieces. If you plan to do both, then just use half of the measurements for each. Form each piece into a ball. Cover with plastic foil and set aside until ready to use.
- Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.
- Spread a very thin layer of shortening over the top of the dough. You can also use oil, but I recommend shortening or lard. Roll each cut tightly to form a cylinder. Try to make it as tight as possible. Cut each into 8 equal parts making 16 in total. Cover them with a kitchen towel and rest for 5-10 minutes.
- Take a piece of the dough and flatten it. It should be big enough to wrap around the ball of filling. Wrap and pinch the edges together to close, then roll in your palms to smoothen all over. Dip one side of the ball in sesame seeds.
- Lightly flour a surface and flatten it to a disk, using a rolling pin, as thin as you can without the filling breaking out the dough. It is no big deal if it tears a bit. Do the same to the rest.
- Heat a large flat pan over low heat. Then add a batch of the flat dough in a single layer. Let it cook for 3-4 minutes or until the bottom turns light brown. Some parts might puff, but this is normal. Turn them over and cook the other side for 3 minutes or light brown. Remove from pan and transfer to a serving plate. Cook the rest.
- Enjoy with coffee or tea while still warm.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
43g
(14%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Sodium
83mg
(3%)
Potassium
130mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
14IU
(0%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 83mg | 3% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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