Unexpectedly, My brother brought a Pasalubong (Pasalubong- is a food treat of the someone after they went on somewhere,more likely a ("Souvenir food") every week when he got home after Long trip work as Delivery Truck Helper of the books all over in Luzon. So the timing of the Challenge was really good hihihi!😉
Piaya is among the province of Negros Occidental's most delectable offerings. It is a well-known treat in the province where it is made, and its name, which literally translates to "pressed pastry," is widely used. The dough is filled with a muscovado and glucose syrup mixture, flattened with a rolling pin, and then topped with sesame seeds before being baked on a griddle. Even though the treat is popular in Negros Occidental, Bongbong's Piaya and Barquillos provide the best version.
Bongbong's piaya has established a reputation as one of the best pastries the nation has to offer. Numerous local and international witnesses have confirmed the distinctive flavor of this traditional Ilonggo dessert. What makes it the best piaya in the Philippines, though, exactly? The carefully considered preparation and exact ingredient proportions, which are then baked to perfection, are the answer. The result is a flaky, delectable delicacy that is ideal for any occasion or gathering as it comes out of the oven.
How to eat Piaya?
| pick piaya | pinch it! | then eat! |
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Ingredients To Make a Piayaya
A cup of all-purpose flour is required to produce at least six piayas, plus additional flour for dusting the work surface. A half teaspoon of salt, three tablespoons of cubed cold butter, five tablespoons of ice water, a quarter cup of muscovado sugar, and two tablespoons of sesame seeds are also required. Purple yam that has been cooked is also required if you want your piaya to taste like ube.
The Initial Procedure
In a bowl, combine the flour and salt. Use a fork, a pastry cutter, or your fingertips to cut the butter into the flour mixture until coarse crumbs are formed. Sprinkle with ice water, then gradually blend in the water until the dough barely holds together. To keep the ingredients together, you can, if required, add an additional teaspoon to a tablespoon of ice water. On a flour-dusted clean work surface, transfer the dough and knead it until it is smooth.
Making of Piaya
Make a disk out of the dough and cut it into six pieces. With your fingers, flatten each piece, and then put a teaspoon and a half of muscovado sugar in the middle. If you'd like, you can give your piaya an ube flavor by adding purple yam blended with muscovado sugar. Roll into a ball in your palm to seal by folding over the edges to enclose them like a dumpling. To seal, pinch the edges together. Use a rolling pin to create a flat circle that is three to four inches across on a clean work surface that has been dusted with flour. sprinkle both sides with sesame seeds. Over medium to high heat, warm a pan. Flatbreads should be browned in batches, about 3 to 4 minutes per side.
You'll either serve piaya hot or cold. There are those who incline toward their piayas to be hot, which is why most Bongbong’s Piaya and Barquillos nibble houses have slows down with level beat stove where Bongbong’s representatives warm the piaya for those who need it. By the by, whether it’s hot or cold, the delicious piaya of Bongbong’s could be a culminate coordinate for any refreshment, whether hot or cold.
This is the Product Website which I read and make some sights on how to make a Piaya.
Let's eat and enjoy the taste of this delicacies Local Dessert! One of the Classic Pasalubong in the Philippines❤.
Reference:
https://bongbongspiaya.com.ph/news_events/the-best-piaya-in-the-philippines/
