Piyaya is a pastry and believed to have its origin in the southern part of the Philippines. Its main ingredients are flour and muscovado.
Whenever someone comes from Iloilo or Bacolod, a pack of piyaya is oftentimes part of the pasalubong goodies. I use to consider piyaya as a flattened version of hopia. Actually, I am looking forward for a piyaya with filling like that of hopia.
My reception of this pastry was lukewarm because the dough becomes hardened after some time. I never knew that it should be heated again in order to experience its true taste. Luckily, there are piyaya food carts along the vicinity of Lacson besides UST that sell freshly made piyaya.
A small portion of dough is rolled and turned into a small ball. Pressing through the center of the round dough will create a small pouch where a filling is placed. As of this writing, the available fillings are ube and caramel and I happened to love the taste of the former. After inserting the filling and turning it into a round object again, the dough is now flattened and made sure that the filling will be contained inside the dough. The moment it is flattened, it will be placed in a hot oven. Since the dough is thin, it only requires several seconds to turn both surfaces into brown. The moment brown blisters appear on the surface, it is now ready to be serve.
I really enjoy this food because it is fresh from the oven and true enough, it is best serve if it is hot. A couple of servings prove to be enough to fill a hungry stomach.
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