" piaya is the best delicacy in bacolod"

 Piaya Ingredients:

dough :

• 1 cup all-purpose flour
• A pinch of salt (optional)
• 3 tbsp. butter or shortening, chilled
• 5-6 tbsp. water, icy cold

Filling: 

• 1/2 cup dark muscovado sugar
• 1 tsp. glucose or honey syrup
• 1/8 cup sesame seeds, for coating

Cooking Procedure:

• Combine all-purpose flour and a pinch of salt in a bowl and mix well. Add chilled butter or shortening into the flour and pinch with your fingers until forms into a crumb. Add the icy cold water 1 tablespoon at a time and form into a dough. Place on a clean board and knead until smooth.

Negros Occidental is the sugar bowl of the Philippines and some would say it is the sweetest province in the country because of its history, people and food. Here’s one proof of its sweet delicacy that once you’ve tasted, you can’t get enough of it.

Piaya or piyaya is a muscovado-filled unleavened flatbread and the best Piaya can be found in only Negros Occidental where it originated. Negrenses sell piaya in open-air markets, grocery stores and local pasalubong centers such as Bongbongs and Merci. Also we recommend to try the piaya of Byrons located in Corner San Juan & San Sebastian Streets, they serve one of the oldest recipe with an authentic taste of Piaya filled with muscovado.