Hello, Guys Austin Carter welcome you all to Beyond Te Bayou Blog. I know all my sweet tooths are waiting for a delicious dessert recipe to satisfy their sugar cravings. Worry not, Austin is here today to serve you with such a traditional yet amazing recipe: Piaya Recipe.
This dish tastes amazing because it’s stuffed with a wonderfully gooey filling made from muscovado sugar, which hails from the Negros provinces, known as the sugar capital of the Philippines. Muscovado sugar is a dark brown sugar that’s partially refined, giving it a rich taste with lots of molasses.
Making Piaya is quite simple and cut down your efforts if you simply have dough and filling ready in the fridge. Last night some of my friends visited us and on their demand, I was all set to cook this recipe for them. You will be amazed to know that it hardly took me 25 to 30 minutes and then I served them Ice Cream with this dish. The combination of warm Piaya and cold ice cream filled them with love for the meal. One of them asked for the recipe and their complements made me bring this recipe for you guys.
So, are you all ready to learn this recipe to make your family fall for the dish. Hurry up! bring your apron and join me for the next few minutes to learn something tasty.
What Is Piaya?
Piaya, also known as Piyaya, is a thin, flaky unleavened flatbread that wraps around a sweet filling. This pressed pastry is a famous delicacy from Negros Occidental, particularly Bacolod, a region renowned for its extensive sugarcane plantations. That’s why the traditional version of this delightful treat features a rich muscovado filling.
In today’s times, you’ll discover a variety of fillings for this popular pastry. Options go beyond the classic muscovado, including ube halaya, mango jam, and chocolate. Some lesser-known varieties include buko-pandan, strawberry, and calamansi-filled Piaya. You can even try Piaya along with Strawberry Puree.
How to make Piaya Recipe?
Preparation: Gather your ingredients and equipment. You’ll need 2 cups of all-purpose flour, � teaspoon of fine salt, � cup of shortening, 2 tablespoons of vinegar, cold water, and ingredients for your preferred filling.
Mixing the Dough: In a large bowl, combine the flour and salt. Use a pastry cutter or bread knife to cut in the shortening until it forms small pieces.
Making the Dough: Mix 2 tablespoons of vinegar with � cup of cold water (It’s best to use cold water, but if you only have warm water, it should still work). Gradually add 6 tablespoons of this mixture to the all purpose flour,as all-purpose flour works best for this recipe, but you can experiment with other flour such as whole wheat flour or gluten-free flour blends.
One tablespoon at a time, while mixing with a wooden spoon. The dough should be crumbly. If it’s too dry, add more cold water, one tablespoon at a time.
Forming the Dough: Tip the crumbly dough onto a surface and press it together to form a ball. Knead the dough until it becomes smooth, but don’t over-knead. Let it rest for 15-20 minutes.
Preparing the Filling: While the dough rests, prepare your filling. Mix the ingredients for each type of filling. For the muscovado filling, gradually add water until it reaches a soft but firm consistency. Roll the filling into a log and divide it into 16 pieces.
Rolling the Dough: Roll out the dough thinly into a rectangle, about � cm thick. Cut it lengthwise into 2 equal parts.
Assembling the Buns: Spread a thin layer of shortening over each piece of dough. Roll each cut tightly to form a cylinder, then cut it into 16 pieces. Let them rest for 5-10 minutes.
Filling and Shaping: Flatten a piece of dough, wrap it around a piece of filling, and pinch the edges together. Roll it in your palms to form a ball, then dip one side in sesame seeds. Flatten the wrapped dough into a thin disk.
Cooking: Heat a pan and cook the flat dough for 3-4 minutes on each side until light brown. Repeat for the remaining pieces.
Serving: Serve the warm buns with coffee or tea and enjoy!
Piaya Breads Recipe
Equipment
- Mixing Bowl
- Pastry Cutter or Bread Knife
- Wooden Spoon
- Rolling Pin
- Pan for Cooking
- Measuring cups and spoons
Ingredients
- 1/2 tsp Fine Salt
- 1/2 cup shortening or lard
- 2 cup All-Purpose Flour
- 2 tbsp Vinegar
- 1/2 cup Cold Water or more, as needed
- 1/4 cup Sesame Seeds
- 1 and 1/2 tbsp shortening for spreading
Classic Filling:
- 1 cup Muscovado s:ugar
- 1 tbsp glucose corn syrup
- 1 cup cornstarch or flour
- 2 tbsp water or more as needed
Ube Filling:
- 1 cup Ube Halaya
- 1/2 cup cornstarch or flour (add more if too sticky)
Instructions
- In a large bowl, mix 2 cups of all-purpose flour and � teaspoon of fine salt. Cut in � cup of shortening using a pastry cutter or bread knife until it forms small pieces.
- Combine 2 tablespoons of vinegar with � cup of cold water. Gradually add 6 tablespoons to the flour mixture (1 tablespoon at a time). Mix with a wooden spoon until it forms a crumbly dough. If it's too dry, add more cold water, one tablespoon at a time.
- Tip the crumbly dough onto a surface, press together to form a ball, and knead until it becomes a proper dough. Do not over-knead. Let it rest for 15-20 minutes.
- While waiting, prepare the filling. Mix the ingredients for each filling type. For the muscovado filling, add water gradually until it reaches a soft but firm consistency. Roll the filling into a log and divide it into 16 pieces.
- Roll the dough thinly into a rectangle (� cm). Cut it lengthwise into 2 equal parts.
- Spread a thin layer of shortening over the dough. Roll each cut tightly to form a cylinder, then cut into 16 pieces. Rest for 5-10 minutes.
- Flatten a piece of dough, wrap it around a ball of filling, and pinch the edges together. Roll in your palms, then dip one side in sesame seeds.
- Flatten the wrapped dough to a thin disk. Heat a pan and cook the flat dough for 3-4 minutes on each side until light brown. Repeat for the rest.
- Serve warm and enjoy with coffee or tea.
Notes
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- Dough Consistency: Ensure the dough is crumbly but sticks together when pressed.
- Filling Texture: Aim for a soft yet firm filling that can be rolled into balls.
- Sesame Seed Step: Dip one side of the dough ball in sesame seeds for added flavor.
- Rolling Thinly: Roll the dough thinly to achieve the desired flakiness.
- Cooking Temperature: Use low heat when cooking on the pan for even browning.
- Reheating: Reheat piaya on a pan over medium heat for about 1 minute on each side.
Nutrition
Here Are Some Secret Tips!
- Ensure the shortening is cold, and knead the dough just enough to stick together without becoming too smooth or elastic.
- When making the muscovado filling, gradually add water until the mixture forms a firm ball.
- Gently flatten the dough balls with the filling using a rolling pin, aiming for thinness without applying too much force to avoid bursting.
- Cook Piaya in batches to prevent sticking, especially in a small pan, as the dough puffs up during cooking.
Want to Store It for Future? Here You Go!
- Cool Down Properly: After enjoying your Piaya, let any leftover pieces cool down to room temperature before storing them.
- Separate and Store: If you have leftover Piaya, wrap each piece individually in plastic wrap or aluminum foil to keep them fresh and prevent them from drying out.
- Refrigerate Promptly: Place the wrapped Piaya pieces in an airtight container or resealable plastic bag and store them in the refrigerator. Try to do this within two hours of them being made to maintain their freshness.
- Use Within a Few Days: Leftover Piaya can typically be stored in the refrigerator for up to three to four days. Beyond that, they may start to lose their freshness and texture.
- Reheat with Care: When you’re ready to enjoy your leftover Piaya, you can reheat them in the microwave for a few seconds or in a toaster oven until warmed through. Be careful not to overheat them, as they can become too crispy.
- Enjoy Creatively: Get creative with your leftover Piaya! You can serve them with a scoop of ice cream, drizzle them with chocolate sauce, or even use them as a base for a dessert pizza.
What is Ube Halaya, and where can I find it?
Ube Halaya is a Filipino dessert made from purple yam, giving it a vibrant purple color and a sweet, creamy taste. It’s often cooked with coconut milk and sugar, creating a smooth and indulgent texture. You can find Ube Halaya in Filipino grocery stores or specialty Asian markets. It’s a beloved treat in Filipino cuisine, enjoyed on its own or as a topping for desserts like halo-halo or ice cream.
What else could be the filling for this recipe?
- Nutella and Banana: Spread a layer of Nutella on the flattened dough, then place slices of banana on top. Roll it up and proceed with the recipe as usual. The combination of chocolate and banana adds a delicious twist.
- Coconut and Brown Sugar: Mix shredded coconut with brown sugar to create a sweet and tropical filling. Spread it on the dough, roll it up, and cook as directed. It’s like a mini tropical paradise in every bite.
- Cheese and Mango: For a unique flavor, use grated cheese and diced ripe mango as the filling. The cheesy-sweet combination is surprisingly delicious and perfect for those who enjoy a mix of savory and sweet flavors.
