Panyam, the crispy, caramel snack, is Bangsamoro’s hidden culinary treasure

How the humble panyalam transforms glutinous rice and muscovado into the golden, deep-fried soul of Bangsamoro festivities.

Forget the maple syrup—the most exciting pancake in the Philippines is deep-fried, caramel-infused, and shaped like a golden sombrero. Meet panyam, the legendary rice pancake of the Bangsamoro region and if you haven’t tried one yet, today is the best time as Muslims are celebrating Eid al-Fitr, also known as the “Festival of Breaking the Fast.”

Made from a simple batter of ground glutinous rice, coconut milk, and muscovado sugar, panyam, or panyalam, a traditional Bangsamoro rice pancake, is deep-fried in a wok until the edges turn into a delicate, lacy crunch while the center remains thick, soft, and sweet. Since it uses fewer and more accessible ingredients, panyam is regarded as budget-friendly and simple to prepare.

A sacred, crispy craft

This heirloom snack stands out for its distinct shape and appearance that resembles a flattened kababayan. The rice flour makes the edges crispy while keeping the center soft and thick with a rich caramel taste from the muscovado.

Panyam is traditionally served during weddings and religious festivities like Hari Raya Puasa. Particularly, the preparation of panyam is considered a sacred craft by the Yakans—an indigenous Muslim group native to Basilan Island. Their process requires quiet surroundings and full attention to perfect the sombrero-like shape.

You can find this rare gem of a pancake in local markets of the Bangsamoro Region, including Maguindanao, Sulu, and Basilan, among many others. In Metro Manila, it is available at Halal-centric eateries and markets such as Quiapo Muslim Town and Dulang Restaurant in Manila and Maharlika Village in Taguig.