Piaya (pronounced as “Pee-A-YAH”) is a flat unleavened bread filled with mozcovado (raw) sugar. A product of the Negros provinces, sugar capital of the Philippines, it is now also produced by other regions in the Visayas.
Flaky on the outside, this thin crust pastry is a well-known souvenir for visitors and locals alike. The bread is flaky, just like hopia, and the filling is sweet. The dough is prepared then formed into small balls. The filling of mozcovado sugar is spooned at the center of each ball after which the ball is re-shaped. Rolling pins are used to flatten them. Ovens used for commercially produced piaya are not enclosed contraptions but more like huge open griddles. The flattened piaya are arranged in rows and columns, cooked until the underside is lightly browned then flipped over to brown the opposite side. Piaya is best when freshly baked.