Piaya — Visayas, Philippines

Piaya is a thin disc of flour dough filled with muscovado, the unrefined cane sugar that made Negros wealthy, sealed and griddled until it puffs and browns. It is Bacolod's quintessential pasalubong: sold in cardboard packs at the port and airport to bring home to relatives after a trip. Local bakeries make it right before your eyes, flattening the dough with flour and muscovado on a smoking griddle.

Ingredients

400 g wheat flour
100 g muscovado (unrefined cane sugar)
60 g white sugar for the dough
80 ml warm water
60 g melted butter or lard
1/2 tsp salt
2 tbsp toasted sesame seeds (optional)

200–280 kcal per typical serving. per piece of about 50 g; almost all calories come from flour and muscovado (estimated from the typical recipe)

Where to try it

Bacolod

More history on Wikipedia: Piaya

How it is made

Knead flour, white sugar, salt, fat and warm water into a soft dough; rest 30 minutes.
Divide into small balls and fill each with a teaspoon of muscovado, sealing well.
Flatten each disc with a floured rolling pin until very thin and sprinkle with sesame.
Cook on a dry griddle over medium heat 2-3 minutes per side, until it puffs and browns.
Cool on a rack; they keep for days in a sealed pack.