 Muscovado-filled piaya | |
| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Negros Occidental |
| Associatedcuisine | Filipino cuisine |
| Serving temperature | Warm or cold |
| Main ingredients | Flour andmuscovado |
| Variations | Piayitos |
| 75[1] kcal (310 kJ) | |
| Similar dishes | Hopia |
Apiaya (Hiligaynon:piyaya,pronounced[piˈjaja];Spanish:piaya,[2]pronounced[ˈpjaʝa];HokkienChinese:餅仔;Pe̍h-ōe-jī:piáⁿ-iá) is amuscovado-filledunleavenedflatbread from thePhilippines especially common inNegros Occidental where it is a popular delicacy.[3] It is made by fillingdough with a mixture of muscovado and water. The filled dough is then flattened with arolling pin, sprinkled withsesame seeds and baked on agriddle.[4] Piaya is best eaten warm.[5]
The traditional sweet filling made of muscovado has other alternatives, includingube andmango. Apiayito (Hiligaynon:piyayito) is a tiny version of thepiaya and is thin and crispy.[6]
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