casaveneracion.com Piaya

Piaya 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. The piaya in the photo are from the province of Cebu.

What’s the texture like? The bread is flaky, just like the Chinese hopia, and the filling is, of course, sweet. There is an episode in Living Asia Channel that features the Negros region. One of the segments in the episode is the making of piaya. The dough is prepared then formed into small balls. The filling of mozcovado sugar is spooned at the center of each ball then 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. They are cooled then packed for selling.


  1. Dot says

    I had this for the first time this week and I love, love, love it! Have you posted a recipe for this and I missed it? Thank you so much. :mrgreen:

  2. Dot says


    I found these recipe for Piaya. Where can I buy raw sugar and I don’t know the measurements–unless it’s cups/teaspoons, etc :oops: Thanks!


    1/2 kg flour
    1/2 c vegetable shortening
    1/2 kg muscovado (raw sugar)
    sesame seeds

    1) Prepare the dough by mixing the flour and vegetable oil.
    2) Cut it into pieces of approximately 10 grams each.
    3) Press pieces with a wooden rod.
    4) Roll the dough to prepare it for filling.
    5) Put 10 grams of muscovado in a piece of dough.
    6) Form the filled dough into a ball.
    7) Top each piece with sesame seeds.
    8) Flatten the piece with a roller.

    From this site:

  3. cherry says

    in response to Connie’s question, may I? It’s placed on a flat sheet G.I. sheet with heat underneat (must be a kerosene stove) just allowed to heat up and then reversed. I’m from Cebu. I saw this delicacy sold by mobile vendors on bikes with sidecars, with their stove and flat sheet for cooking as well.

  4. dot says

    Sorry, it’s been a while since I checked out this page. I’m glad
    Cherry answered the question. Connie, I cut and pasted the recipe, didn’t realized it was incomplete–I got over excited about finding it, LOL.

    Anne, I found it one time on mindanao.com/php before they got affiliated with amazon. I don’t see it on there now.

  5. says

    Thank you Dot. I had a piaya last year from Cebu. My parents sent us a package 15 bags of piaya. I remembered some of the ingredients : honey, corn syrup, muscovado and of course the dough. I’m going to cebu for vacation this coming december, and I will make it sure I can bring 30 bags of piaya. It’s very tasty though.
    I almost forget my name. hahahaha can u imagine that? That how tasty it is.

  6. koko says

    hello guys!!
    thanx for sharing some recipes, i;ll try it at home,, i”m from negros actually and grew up in Davao but i miss this piaya, !! tanx,,

  7. Maria Cooper says

    Oh MY GOD! I have been looking for this forever! I’m from Bacolod and used to have this alot when I was growing up. I remembered it some time ago but couldn’t remember the name and when I explain it to my mom, she can never figure it out (or nayone else that I talked to for that matter). Anyway, I live in the US and I have never seen that here in any of the filipino bakery places – perhaps in SF they have it. So I would really love the full recipe if anyone has it. I’m a little confused about the part where you roll and put filling in then roll into a ball and flatten. Also, can I not use a regular oven for this (since that’s all I have?). Lastly, any ideas where I can buy the filling?

  8. says

    You can use a flat electric griddle for cooking, just like you do with pancakes. Make sure you adjust the thermostat at low temperature setting. For fillings, you can have anything you want …Filipinos are noted to be creative, making something out of anything on hand.
    If you are not succesful, just go home to the Philippines for vacation and buy as many as you can. Vacuum seal and store them in your freezer to keep them fresh. Ours didn’t last that long because I was eating it two or three times a day everyday.

  9. viperiusx says

    @Maria Cooper (and to clarify for others)>> you roll the dough into a ball, create a small cavity in it, jam the filling there, then encase/seal it with the dough, resulting to something like a hopia (if you ever had those) or bean paste dumpling…

    then you roll it on sesame seeds and flatten before grilling it like they do burger patties in McDonalds..you can use a flat nonstick pan for this…

    …btw the filling isn’t just muscovado sugar, because if its just sugar, it will crystalize back when the piaya cools down…which is not supposed to happen ^_^

    ..anybody ever knows the filling recipe please update me.. would like that very much

  10. gie says

    hi anne, i owned a piaya factory in davao city
    my company name is SUGARCANELAND FOOD PRODUCT, WE MANUFACTURE diff. piaya flavors like durian and ube aside from piaya plain. because we made it special and delicious, as per survey we are the top seller… want a proof???? tell me where your location is, and i will send samples of our piaya favorites….

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