After Yemeni flatbreads, am taking you all to Philippines, yes Piyaya or piaya is a sweet unleavened flatbreads which is quite popular in Filipino Cuisine. This flatbreads are filled with muscovado sugar aka unrefined cane sugar. This flat bread is one of the most well known street food in Philippines, especially in Bacolod in Negros where most of the sugar from Philippines comes from. This Piaya makes an excellent evening snacks to serve along with a cup of tea or coffee. This Filipino unleavened flatbreads calls for a super soft crust with a fantastic syrup from the sugar which gives a distinct texture to every bite of this flatbread. Sesame seeds are sprinkled while rolling this flatbreads, which gives a nuttiness to this delicious flatbreads.
If you are a follower of my space, you might have noticed that am running this week's blogging marathon with Flatbreads as theme. When i was searching for an interesting flatbread, i immediately picked this dangerously addictive Piaya, trust me this flatbreads are almost like our puran poli though the stuffing calls for just muscovado sugar. If you want to give a try to a completely different sweet flat bread, dont forget to check this beautiful Filipino dessert aka Piaya. Though the original recipe asks for glucose syrup for the filling, i used honey as i dont have glucose at home. Trust me honey works very much well to make the sugar filling prefectly.
Recipe Source: Ping Desserts
For Outer Dough:
1cup All purpose flour
A pinch of salt
3tbsp Chilled butter
5-6 tbsp Ice water
Filling:
1/2 cup Dark muscovado sugar
1tsp Glucose or Honey
1/8cup Sesame seeds (for coating)
Take the all-purpose flour and salt in a bowl and mix well.
Add in the chilled butter into the flour and mix with your fingers until it forms crumb like texture.
Add the ice water, a tablespoon at a time to form a dough, knead well until the dough turns smooth.
Divide the dough into 6 or 8 equal portions and cover with a plastic wrap and keep in fridge for at least 15 minutes.
Meanwhile, take the dark muscovado sugar and glucose/honey in a small bowl, mix the mixture to turns moist.
Flatten slightly a piece of dough with rolling pin, then place a tablespoon of the already prepared sugar mixture in the center.
Fold the edges and seal well, roll into a ball. Do the same with the remaining dough.
Flatten each dough one at a time with a rolling pin gently as much a like our Indian rotis.
Sprinkle sesame seeds on each side and repeat the same process.
Heat a pan in a medium flame, cook piyaya on each side until it gets well cooked.
Serve warm immediately.
If you are a follower of my space, you might have noticed that am running this week's blogging marathon with Flatbreads as theme. When i was searching for an interesting flatbread, i immediately picked this dangerously addictive Piaya, trust me this flatbreads are almost like our puran poli though the stuffing calls for just muscovado sugar. If you want to give a try to a completely different sweet flat bread, dont forget to check this beautiful Filipino dessert aka Piaya. Though the original recipe asks for glucose syrup for the filling, i used honey as i dont have glucose at home. Trust me honey works very much well to make the sugar filling prefectly.
Recipe Source: Ping Desserts
For Outer Dough:
1cup All purpose flour
A pinch of salt
3tbsp Chilled butter
5-6 tbsp Ice water
Filling:
1/2 cup Dark muscovado sugar
1tsp Glucose or Honey
1/8cup Sesame seeds (for coating)
Take the all-purpose flour and salt in a bowl and mix well.
Add in the chilled butter into the flour and mix with your fingers until it forms crumb like texture.
Add the ice water, a tablespoon at a time to form a dough, knead well until the dough turns smooth.
Divide the dough into 6 or 8 equal portions and cover with a plastic wrap and keep in fridge for at least 15 minutes.
Meanwhile, take the dark muscovado sugar and glucose/honey in a small bowl, mix the mixture to turns moist.
Flatten slightly a piece of dough with rolling pin, then place a tablespoon of the already prepared sugar mixture in the center.
Fold the edges and seal well, roll into a ball. Do the same with the remaining dough.
Flatten each dough one at a time with a rolling pin gently as much a like our Indian rotis.
Sprinkle sesame seeds on each side and repeat the same process.
Heat a pan in a medium flame, cook piyaya on each side until it gets well cooked.
Serve warm immediately.
5 comments:
Interesting ! Reminds me of our desi gur ki roti , only we make those with wheat flour .
Definitely these sound so yummy and would be perfect to meet those dessert cravings .
Excellent pick !
I love the sugar roti we make and this version sounds too tempting to try soon.
Just reminds me of bobbattu/poli. Superb looking treats!
philipinos like sweets at every meal, but this is a new recipe for me. Will have to try it!
Wow, they look so much like our poli. They look so soft and yummy!!
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