Aside from its famous Lechon, Cebu is a popular destination among Filipino tourists, you will not be in want of delicacies there, which you can buy as “pasalubong” like Otap (also spelled Utap).
It can be bought in souvenir shops, supermarkets, markets, and even by ambulant vendors at the different bus lines.
But you can make these yourself as well so let’s start making a batch.
Otap Recipe Preparation & Tips
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Delicious, flaky Filipino Otap Recipe
This Otap Recipe originated from Cebu and is known in the entire country for the Otap’s oblong shape. It is a kind of baked biscuit (cookie) which is brittle and is garnished with sugar. Course SnackCuisine FilipinoKeyword Biscuit, cookies, otap Prep Time 45 minutesCook Time 20 minutesTotal Time 1 hour 5 minutes Servings 8 pcs Calories 640kcal Author Joost Nusselder Cost $2Ingredients
- 4 cups All-Purpose Flour
- ½ cup sugar
- 1 tsp salt
- 1 cup shortening 1/4 for the dough and another 3/4 for the shortening mixture
- ¼ cup Nutri-oil some extra Nutri-Oil as needed, for oiling the dough and the board
- 1 brown egg
- 1 tsp instant yeast
- 1 tbsp vanilla
- 1 cup water
- 1 cup cake flour
Instructions
- Combine the All-Purpose Flour, sugar, salt, 1/4 cup of shortening, Nutri-oil, the brown egg, instant yeast, vanilla, and water in a mixing bowl and knead until you get a smooth and elastic dough.
- Divide the dough into 2 portions and set it aside.
- Prepare a shortening mixture by mixing together 3/4 cup of shortening and the cake flour. Divide it into 2 portions.
- Oil the table.
- Roll out each portion of dough onto a lightly floured board.
- Spread the shortening mixture onto the dough.
- Fold the edges of the dough together to enclose the shortening mixture.
- Put some oil on top of the dough and allow it to rest for 15-20 minutes.
- Then, roll out the dough thinly on an oiled board and brush the surface with some more of the oil.
- Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick).
- Brush the top of the dough again with some oil.
- Allow the dough to rest for 10-15 minutes and then cut them crosswise to the desired portions. You'll probably want to make about 8 to 10 pieces from this amount of dough.
- Brush the surface of each individual piece again with some of the oil and allow to rest for 10 minutes.
- Now, roll out each portion and dip one side in sugar.
- Transfer them to a greased baking sheet and bake in a 350°F oven for 10-12 minutes or until they're nice and crispy.
Video
Nutrition
Calories: 640kcal | Carbohydrates: 72g | Protein: 10g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 3g | Cholesterol: 20mg | Sodium: 304mg | Potassium: 107mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mgThis otap recipe originated from Cebu and is known in the entire country for the Otap’s oblong shape. It’s a kind of baked biscuit (cookie) that is brittle and is garnished with sugar.
How do you eat Otap?
What makes an Otap recipe different from the other cookie recipes in the Philippines is that aside from the Otap’s thinness and rough texture, one needs to be very careful in eating a piece.
This makes eating Otap an adventure since whenever you take a bite from it, the Otap will literally fall apart into many little fragments; covering your table tops and floor in flakes of crispy dough and sugar.
There’s a trick to eating Otap, and you need to put your other hand under your chin when biting the bread, so that the fragments and sugar won’t fall on the floor but on your hand, leaving you with some delicious fragments from the dough and sugar to eat from your hand as well.
Since this Otap recipe produces a hard biscuit, you could eat it with a hot beverage such as coffee or hot chocolate, be careful though with the fragments that’ll probably fall and settle at the bottom of your cup!
Also check out this Filipino Banana Bread Recipe with ripe bananas and vanilla
