Aside from its Famous Lechon, Cebu is a popular destination among Filipino tourists, you will not be in want of delicacies 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 in the different bus lines.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. It is usually made of pastry, eggs, coconut and flour.
What makes Otap recipe different from the other cookie recipes in the Philippines is that aside from 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 bite from it, the Otap will literally fall into many little fragments; making the fragments and the sugar garnish on the table tops and floor. In eating the Otap, one needs to put his/her other hand under his/her chin upon biting the bread, so that the fragments and the sugar would fall not on the floor but on the hand, and then eating the said fragments from the other hand as well.
Otap Recipe Preparation & Tips
Since this Otap recipe produces a hard biscuit, it is recommended that one eats it with a hot beverage such as coffee or chocolate, be careful though with the fragments that will fall and will settle at the bottom of the cup.
- 4 cups Magnolia All-Purpose Flour
- ½ cup sugar
- 1 tsp iodized fine salt
- ¼ cup shortening
- ¼ cup MAGNOLIA NUTRI-OIL
- 1 pc MAGNOLIA BROWN EGG
- 1 tsp instant yeast
- 1 tbsp vanilla
- 1 cup water
- ¾ cup shortening
- 1 cup cake flour
- Magnolia Nutri-Oil as needed, for oiling dough and board
- Combine first 9 ingredients in a mixing bowl and knead until dough is smooth and elastic. Divide into 2 portions and set aside.
- Prepare shortening mixture by mixing together shortening and cake flour. Divide into 2 portions.
- Oil the table.
- Roll out each portion of dough onto a lightly floured board.
- Spread shortening mixture.
- Gather the edges of the dough together to enclose the shortening mixture.
- Put oil on top of the dough and allow it to rest for 15-20 minutes.
- Roll out dough thinly on an oiled board.
- Brush dough surfaces with more oil.
- Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick).
- Brush top of dough again with oil.
- Allow dough to rest for 10-15 minutes.
- Cut dough crosswise to desired portions.
- Brush surface again with oil and allow to rest for 10 minutes.
- Roll out each portion.
- Dip one side in sugar.
- Transfer to greased baking sheets.
- Bake in a 350°F oven for 10-12 minutes or until done.