Piaya is a flat unleavened bread filled with mozcovado (raw) sugar. This is the product that distinguishes the Negros provinces Negros Occidental and Negros Oriental), the sugar capital of the Philippines, and is the source of pride of Negrenses.
What’s the texture like? The bread is flaky, just like the Chinese hopia, and the filling is, of course, sweet. 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.