|Place of origin||Philippines|
|Region or state||Negros Occidental|
|Associated national cuisine||Filipino cuisine|
|Serving temperature||Warm or cold|
|Main ingredients||Flour and muscovado|
A piaya (simplified Chinese: 饼压; traditional Chinese: 餅压; Pe̍h-ōe-jī: piáⁿ-yā; literally: 'pressed pastry'; Hiligaynon: piyaya; Spanish: piaya, pronounced [piˈjaja]) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. 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.
The original Spanish spelling pialla (“plane” in Italian, garlopa in Spanish) denotes an origin from the Cypriot kattimerka. The kattimerka was Hispanized into pan plano by Latin (Levantine) and Maronite immigrants to the Philippines, who came during the Spanish colonial era through Central America, especially El Salvador and Honduras. This style of flatbread melded with the Cantonese sweetheart cake and morphed into the piaya we know today. The piaya, along with its near relatives, the Moorish Andalusian hojuela (whereof the Philippine version is also similar to the Chinese dànsàn or 蛋散, and the French bugnes) were subsequently adopted by Fujianese immigrants to the Philippines as mainstays of Chinese Filipino cuisine.
- "Calories in piaya and Nutrition Facts". Retrieved 7 June 2014.
- Joven, Ping. "Piyaya or Piaya Recipe". Ping Desserts.com. Retrieved 29 April 2017.
- Piccio, Belle. "Piaya -- A Sweet Negrense Delicacy". Retrieved 7 June 2014.
- Newman, Yasmin. "Muscovado flatbreads (piaya)". Retrieved 7 June 2014.
- "Piyaya et Piyayitos". Archived from the original on 7 June 2014. Retrieved 7 June 2014.
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