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Piaya/Piyaya Recipe
5 from 28 votes

Piaya/Piyaya Recipe

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.

Cook Time
40 mins
Resting Time
30 mins
Total Time
1 hr 10 mins
Servings: 16
Calories: 261 kcal
Course: Dessert, Snacks
Cuisine: Filipino

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Enjoy with coffee or tea while still warm.

Nutrition Information

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: 16 Serving

Amount Per Serving

Calories 261

% 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.