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If you have watched our Bacolod travel vlog last year, you will see that we went to the factory of Piaya in Bacolod.
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And for me, I already taste almost all of it.
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I have favorites but I am quiet because my friends who are Piaya makers might get mad.
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So today, I am just gonna make it because it's just very easy to make.
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We start with the dough.
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The dough of Piaya, it has the easy version, it also has the complicated one.
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Let's go with the complicated one.
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At least, it's just Piaya that is complicated, right?
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So this one, you make two sets for the dough.
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I am gonna make a fold on the inside first.
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It's like you are making a croissant.
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You have a fatty dough on the inside and you're going to fold it later on.
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I have your all-purpose flour.
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Into that, I'm going to mix oil.
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I'm just using plain oil.
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This is just soya oil.
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So I'm just going to mix this until it turns into a paste.
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This is the one that you are going to fold on the inside.
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Of course, some recipes would call for shortening but if you know me personally,
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I am not a fan of shortening because I always use butter
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but for this recipe, let's use oil.
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So you want to form it into a paste like this.
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So once it turns into a dough like this, you set it aside and then we are gonna make the main dough.
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To prepare the main dough, I'll be needing more flour.
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Some sugar and I'm also going to put a pinch of salt.
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Just to enhance the flavor.
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Pinch of salt and you just mix it like that.
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This is just simple actually.
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The process is very straight forward.
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So there, it's just like a bread dough
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and the good thing here on the Piaya Dough, on the Hopia Dough
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because this is very similar to Hopia Dough.
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You don't need to sweat on the dough.
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As long as it's smooth like this, you stop already
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because the difference between making a bread dough and a pastry dough such as this.
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On the bread dough, you want to develop the gluten for the formation of the bread
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whereas for pastry dough such as this, you're just mixing everything together.
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You don't really need the gluten because you don't want a hard or a high dough.
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You just want a flaky dough.
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So just mixing it like this, it's not that tiring.
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So there, when it's already smooth.
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It's already okay.
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So I'm getting a rolling pin and this is what I'm going to do.
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Just roll it like this.
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And then you get your dough number 1.
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You're just gonna layer it there.
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You do the book fold.
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It's like a croissant, right?
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After you do the book fold, roll it like this.
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When you're rolling pastry dough, the technique is you just have to be relaxed and confident.
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I always say this in my bread making classes.
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When you are baking, actually everything in the kitchen.
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When you are in the kitchen, the most important thing is you have to be relaxed and confident
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because you are dealing with ingredients that are alive.
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It's alive, right?
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You will notice that my dough didn't fall apart, why is it like that?
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Why did my cake fall apart?
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Why is my paella dough falling apart?
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Aren't you wondering?
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These things, they move because they are alive.
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And it's life is on the hands of the baker, of the cook.
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That's why if you yourself don't have confidence.
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If you yourself are just playing, your product won't follow you.
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That's why you will notice the common question, right?
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On the dough, on the pies recipes that I've shared.
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Why is it falling apart?
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Because you are pushing it too much.
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You just have to be relaxed.
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You don't need to be tense, you don't need to be too light.
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It is the communication, the relationship between you and your product.
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So there it is, right?
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You are here to focus.
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So you fold it again.
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You press it like that.
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Actually, you will just fold it.
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You are just layering it, okay?
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The dough shouldn't be stressed.
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You shouldn't be stressed as well.
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And then for it to be flaky, I'll do one more fold.
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Okay, it sticks a bit.
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And then that's it.
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You have your Piaya Dough.
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I'm not yet prepared.
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You won't be forced to clean wrap it, put it into the fridge.
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Use it the following day.
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This is my Piaya Dough.
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Now, I'm ready to make Piaya.
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It's just as simple as that.
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You may rest it a bit, you may rest it a bit.
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It's just as easy to make Piaya Dough.
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So next, I'm going to divide this into smaller pieces.
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It depends on the size of your Piaya.
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In Bacolod, there are several sizes.
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There are small ones, there are big ones.
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It's really up to you.
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The choice is yours.
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For the filling, it's also up to you.
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For me, my favorite Piaya filling is just Muscovado Sugar.
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I don't put anything else.
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Just Muscovado Sugar.
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You may put a bit of butter if you like.
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The traditional recipe, the Muscovado Sugar is put with flour.
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A bit of shortening to turn it into a paste.
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But me, I enjoy just putting Muscovado.
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You just cut it like that.
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You will see the layering.
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So there it is, right?
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You can see the layering of your dough.
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The parts inside are separating.
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It means that your layering process is a bit successful.
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So I have here my dough.
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This is my dough.
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You see how flaky it is.
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When it separates like this, you just press it a bit.
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You just round it a bit.
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And then you just roll it a bit.
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Get a bit of flour.
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And I have my Muscovado Sugar.
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If you feel like that the Muscovado Sugar is hard, it's like it's breaking.
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What you can do, you may get a bit of dough and then you mix it with Muscovado Sugar.
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To turn it into a paste.
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But me, I really like to put only Muscovado Sugar.
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So it's like this.
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The dough in Muscovado Sugar and you put a bit of water.
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Just a bit of water to turn it into a paste.
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So you will come up with something like this.
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So traditionally, when you go to the factory in Bacolod, the consistency is like this.
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So you have this option.
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Muscovado Sugar or Coconut Sugar.
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Or if the sugars you mentioned are a bit expensive, then Brown Sugar.
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But because you know that Bacolod is sugar capital, right?
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Negros is sugar capital.
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And there is the Victoria's Town.
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So there, we stick it.
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And of course, I greet my friends from Bacolod.
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Okay, the filling.
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Put your sesame seeds and then roll it.
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That's the difference, it's easier if it's like a paste.
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It's really good if there's a lot of filling, right?
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Then you put it there first.
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Of course, you can put Ube if you want.
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The Ube Jam, you put it directly first.
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What are the other fillings of Piaya?
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There is one that has chocolate, right?
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Because I really like the classic one, the Muscovado.
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It's easy, right?
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Then all you need is a non-stick griddle.
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I have a griddle over there.
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So it will preheat my non-stick griddle.
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And we will start cooking the Piayas.
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Me, I will wrap it here.
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So let's start cooking the Piyas.
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I have here a hot griddle.
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We keep the heat to medium.
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And the technique when you're cooking it is
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that you don't move it too much on the start.
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So you will get that nice caramelization of the dough.
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Look at it, it's so proud, right?
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That you can make it in the house of Piyaya.
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For me, what I really like about it is that the sugar is coming out.
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So there it is, right?
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Because it's like it's a touch.
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It really shows that your Piyaya was homemade.
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The labor of love that you can really see.
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The labor that you are not really, that your role is not even.
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So that's why the sugar is less.
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But the truth is that it's really delicious.
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So there it is, right?
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So it's already okay.
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I don't want to burn that.
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Don't eat it while it's consistency is like that
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because it's really hot.
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Let it cool for a bit.
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Now, it's time to try our Pinag-Hirapang Piyaya.
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So there, it's a bit hard.
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Look at it when I open it, so there.
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Look how flaky is that.
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Look at it, right?
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It's really flaky and the inside is still gooey.
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That's what we like.
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Well, that's what I like.
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So you, what type of filling do you put?
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You can see the flakiness.
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You know what makes this delicacy really special?
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It's the muscovado sugar.
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It really gives a delicate flavor.
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You know the taste that is natural.
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The taste is unprocessed.
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It's so delicious and the sesame seeds, it adds naughtiness.
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It adds more sophistication to the delicacy.
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You know that you are expecting the taste of sugar,
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the taste of flour and the toast flavor
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but the sesame seeds, it adds another level.
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And of course, the texture.
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The perfect texture is there, the flakiness of the dough.
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The crispy, the toasted.
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That's what we like on Piyaya, right?
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The unevenness, the surprise of textures and flavors
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because of the cooking process.
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Me personally, okay?
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That's what I like, the imperfection.
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Life is not perfect but we love it, right?
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It's just like Piyaya, right?
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That's what I like, right?
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The one that is a bit burnt.
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And the one that I like the most on that, with coffee.
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A friend of mine from Negros taught me this.
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Your hot coffee, if you want to warm your Piyaya.
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You're gonna put it like that.
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So the steam of the coffee, the steam coming from the hot coffee
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will warm the sugar from the Piyaya.
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This recipe will definitely warm your heart.
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So what are you waiting for?
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Make this Piyaya already and I'm going to see you all soon.
