What is piyaya or piaya? It is a delicacy from the Philippines. It is composed of raw sugar, sesame seeds and mozcovado. This unleavened, flat bread is one of the best delicacies the country can offer for the tourists. The taste is indescribable because of its uniqueness. Originating in Negros provinces known as the capital of the sugar in the Philippines, piyaya is ideal as a dessert or snack with coffee.
Filipino people sell the item in the markets, shopping centers or malls or in the touristic areas. It has different flavors yet all of them taste heavenly good. Now, because of the modern way of sending or selling items online, buying or ordering piyaya online from the Philippines could be possible too.
A Piyaya is a pastry that traces it’s roots to the Southern part of the Philippines, specifically in Bacolod, Ilo-ilo and Cebu. The filling is goo-ingly sweet and savory at the same time, and the pastry is flaky and a delight to bite into. It’s a favorite pasalubong (token gift) for home-sick balikbayans (Filipino immigrants), whether they originally came from the South or not.
The person who regularly makes Piyaya at home must be either crazy or one heck of a piyaya lover. This recipe is not for the feint of heart. Piyaya lovers will probably be horrified when they read the list of ingredients. Yes folks, the pork lard is not confined to the outer covering, there is also a good helping in the filling. That’s what makes the piyaya skin flaky and
scrumdiliyumtiously savory plus it gives the filling a mysterious richness. In the absence of panocha (solid muscovado sugar)
dark brown sugar may be substituted but the gooey, almost smoky factor will be reduced, if not eliminated from the finished product.
Because of the abundance of very good piyayas available even in Manila (flown or floated from the South) it is rare that one would even think of making this at home. It is laborious and time consuming. Admittedly though, it makes a rare and interesting addition to your own baul, not to mention the fact that it makes a smashing conversation piece among your foreign friends and balikbayans.
In addition to the traditional piyaya, I also included a retro chocolate piyaya recipe that I made many years ago as a mad, young demonstrator in search for new tastes for a hopia manufacturer that will remain un-named. The muscovado, dark chocolate and toasted sesame seed combination is just plain sublime.
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