The Best Piaya in the Philippines

One of the most delicious products that the province of Negros Occidental has is piaya. Its name, which literally means pressed pastry, is very much common in the province where it is a famous delicacy.Made by filling dough with a mixture of muscovado and glucose syrup, the filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle. While the delicacy may be common in Negros Occidental, the most delicious one is made by Bongbong’s Piaya and Barquillos.

Made with Love

Bongbong’s piaya has left a legacy of being one of the best pastry delicacies that the country can offer. Multitudes of people from here and abroad have attested to the unique taste of this authentic Ilonggo treat. But exactly what makes it the best piaya in the Philippines? The answer lies in the careful preparation and the precise proportions of its ingredients, which is then baked to perfection. What comes out of the oven then is a flaky delicious treat that is perfect for any event or gathering.

Piaya Ingredients

While Bongbong’s Piaya and Barquillos may not be anytime soon revealing its secrets in making its piaya uniquely delicious, the company has shared the basics in making piaya. First, you would need to secure all the ingredients and to make sure that everything is within reach when making this delicious flaky treat. To make at least six piayas, you would need a cup of all purpose flour, and some extra flour for dusting your work surface. You also need to prepare one-half teaspoon of salt, 3 tablespoons of cold butter which has been cubed, then five tablespoons of ice water, one-fourth cup of muscovado sugar, and two tablespoons of sesame seeds. If you want your piaya to have an ube flavor, you would also need to get cooked purple yam.

The Starting Process

Whisk flour and salt together in a bowl. Cut butter into the flour with a fork, a pastry blender, or your fingertips until mixture forms coarse crumbs. Sprinkle the with ice water then blend the water gently until the dough just holds together. If necessary add another teaspoon to a tablespoon of ice water enough to hold the ingredients together. Turn out onto a clean work surface dusted with flour and knead until smooth.

Creation of Piaya

Pat dough into a disk and divide into six pieces. Flatten each piece with your fingers then place a teaspoon and a half of muscovado sugar in the center. If you wish, you can add purple yam mixed with muscovado sugar to give your piaya an ube flavor. Fold over edges to cover like a dumpling then roll into a ball in your hand to seal. Pinch edges together to seal. On a clean work surface dusted with flour, roll into flat circle three to four inches wide using a rolling pin. Sprinkle sesame seeds on both sides. Heat a pan over medium to high heat. Cook flatbreads in batches until brown, about 3 to 4 minutes each side.

You can either serve piaya hot or cold. There are those who prefer their piayas to be hot, which is why most Bongbong’s Piaya and Barquillos snack houses have stalls with flat top stove where Bongbong’s employees heat the piaya for those who want it. Nevertheless, whether it’s hot or cold, the delicious piaya of Bongbong’s is a perfect match for any beverage, whether hot or cold.