Muscovado-filled piaya
Place of originPhilippines
Region or stateNegros Occidental
Associated cuisineFilipino cuisine
Serving temperatureWarm or cold
Main ingredientsFlour and muscovado
Food energy
(per serving)
75[1] kcal

A piaya (Hiligaynon: piyaya, pronounced [piˈjaja]; Spanish: piaya,[2] pronounced [ˈpjaʝa]; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy.[3] It is made by filling dough with a mixture of muscovado and water. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.[4] Piaya is best eaten warm.[5]


The traditional sweet filling made of muscovado has other alternatives, including ube and mango. A piayito (Hiligaynon: piyayito) is a tiny version of the piaya and is thin and crispy.[6]

See also


  1. ^ "Calories in piaya and Nutrition Facts". Retrieved June 7, 2014.
  2. ^ Joven, Ping (December 11, 2013). "Piyaya or Piaya Recipe". Ping Desserts.com. Retrieved April 29, 2017.
  3. ^ Piccio, Belle. "Piaya -- A Sweet Negrense Delicacy". Retrieved June 7, 2014.
  4. ^ Newman, Yasmin (August 20, 2013). "Muscovado flatbreads (piaya)". Retrieved June 7, 2014.
  5. ^ "Piaya (Ilonggo Flatbreads Filled with Muscovado Sugar)". A Yellow Bowl. June 3, 2018. Retrieved December 13, 2022.
  6. ^ "Piyaya et Piyayitos". Archived from the original on June 7, 2014. Retrieved June 7, 2014.