The otap is undoubtedly one of the most famous of the Cebu islands, for it is known to have originated from Cebu. The otap is an oval-shaped biscuit and has a length of four to six inches long, width of two inches, and thickness of 1/8 inch. Additionally, its ingredients include the sugar, flour, shortening and most especially, the coconut. All of these are being combined in order to come up with a sweet and yummy delight – that is, the otap.
- 4 cups all-purpose-flour
- 1/2 cup sugar
- 1 tsp iodized salt
- 1/4 cup shortening
- 1/4 cup cooking oil
- 1 pc egg
- 1 tsp instant yeast
- 1 tbsp vanilla
- 1 cup water
- 3/4 cup shortening
- 1 cup cake flour
- extra oil for greasing board and dough
- 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 surface 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.
Credits to: mygreatfood.com/recipe/otap-by-chef-rosemarie-lim