Piaya (food)
<templatestyles src="Module:Hatnote/styles.css"></templatestyles>
| File:Piaya.jpg
Muscovado-filled piaya
|
|
| Origin | |
|---|---|
| Place of origin | Philippines |
| Region or state | Negros Occidental |
| Details | |
| Course served | Dessert |
| Type | Pastry |
| Serving temperature | Warm or cold |
| Main ingredient(s) | Flour and muscovado |
| Variations | Piayitos |
| Approximate calories per serving |
75[1] |
Piaya is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it originated.[2] It is 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.[3]
Variations
The traditional sweet filling made of muscovado has other alternatives, including purple yam and mango. Piayitos are tiny versions of the Piaya, thin and crispy.[4]
References
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Philippines-related article is a stub. You can help Wikipedia by expanding it. |
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This dessert-related article is a stub. You can help Wikipedia by expanding it. |
