Otap Recipe
Otap Recipe made completely from scratch! Baked goodies that are crispy and flaky like puff pastries coated in sugar. Try this homemade recipe and satisfy that “otap craving”!
There is nothing quite like a crisp, sweet, flaky Filipino otap biscuit for snack or dessert. I specially love them when dunked in coffee or hot chocolate drink.
I usually whip up a batch of these bake treats every now and then. My husband loves them so much because it reminds him of his bus rides where he usually buys a packet. Try this otap recipe made easy and let us know what you think.
What is Otap?
Is it a biscuit or a cookie? What I can really say is they are like dense oval-shaped puff pastries. Its texture and taste is similar to the French palmier biscuit. Otap or also called utap, is a specialty of the Cebu Islands, like Napoleones of Bacolod.
Ingredients you’ll need!
You don’t need a whole lot! I’m pretty sure that most if not all the ingredients are already in your pantry. One ingredient that may be missing in your kitchen is lard but that can be substituted with margarine or butter.
Dough Ingredients 
Filling Ingredients
Let’s group the ingredients in three. The first are for making the dough then the second are, for the sake of naming, call it filling ingredients. The third are coating ingredients.
For the dough, you’ll be needing all-purpose flour, self-rising flour, sugar, lard, salt, vanilla extract and water. The filling ingredients are vegetable oil, all-purpose flour, baking powder, vanilla extract and lard. For coating, flour, brown sugar and white sugar.
How to make
Follow these easy steps for the best results!
Making the dough
Mix together all-purpose flour, self-rising flour, sugar and salt in a mixing bowl.
Add vanilla extract and water then whisk until incorporated.
Use hands to knead until dough forms then add lard and knead some more until dough is smooth and not too sticky. You can also use a stand mixer to make this easier and quicker.
Form the dough into a ball and cover the mixing bowl with the dough in it with a clean kitchen towel and let it rest for at least 5 minutes.
Making the filling
Do this while letting the dough rest.
In a small mixing bowl, Mix in vegetable oil, baking powder, vanilla extract and lard.
Tip in all-purpose flour and whisk until mixture is smooth and flour is completely dissolved.
Dough assembly and cutting
Grease clean working surface with oil and place dough. Flatten it with rolling pin until approximately 24 inches in length and 16 inches wide.
Spread all of the filling on top of the dough making sure all of the dough is covered.
Sprinkle top of filling with 1/2 cup flour and again making sure everything is coated.
From the edge of the dough nearest you, slowly roll into a log. Divide the dough log in two to make it easier to handle then coat it with vegetable oil.
Using a dough cutter or a sharp knife, cut the dough into smaller pieces approximately 2 – 3 cm thick. You’ll see that there is a spiral pattern inside.
Take a piece of cut dough, and with the spiral pattern facing up. flatten with a rolling pin until 4 inches long, 2 inches wide and oval-shaped. Do the same with the rest of dough.
Coating and baking
In a wide container, mix together brown and white sugar. Generously coat both sides of otap.
Arrange coated otap in a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C or 356°F for 30 – 35 minutes or until golden.
Tips for an amiable experience
Completely cool down otap before serving.
Lightly grease rolling pin with oil when flattening dough to avoid sticking.
These baked treats will stay crisp for 3 – 4 days. To store, place otap in airtight containers or bag them in paper bags with plastic windows to give as gifts.
The secret ingredient is always LOVE
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Otap Recipe
Ingredients
For the dough
- 320 grams all-purpose flour
- 32 grams self-rising flour
- 1 tsp salt
- 35 grams sugar
- 2 tsp vanilla extract
- ¾ cup water
- 16 grams lard (or butter, or margarine)
For the filling
- ¼ cup lard
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 5 tbsp all-purpose flour
- 1 tsp vanilla extract
For coating
- ½ cup all purpose flour
- 2 tbsp brown sugar
- ½ cup white sugar
Instructions
Making the dough
- Mix together all-purpose flour, self-rising flour, sugar and salt in a mixing bowl.
- Add vanilla extract and water then whisk until incorporated.
- Use hands to knead until dough forms then add lard and knead some more until dough is smooth and not too sticky. You can also use a stand mixer to make this easier and quicker.
- Form the dough into a ball and cover the mixing bowl with the dough in it with a clean kitchen towel and let it rest for at least 5 minutes.
Making the filling
- In a small mixing bowl, Mix in vegetable oil, baking powder, vanilla extract and lard.
- Tip in all-purpose flour and whisk until mixture is smooth and flour is completely dissolved.
- Dough assembly and cutting
- Grease clean working surface with oil and place dough. Flatten it with rolling pin until approximately 24 inches in length and 16 inches wide.
- Spread all of the filling on top of the dough making sure all of the dough is covered.
- Sprinkle top of filling with 1/2 cup flour and again making sure everything is coated.
- From the edge of the dough nearest you, slowly roll into a log. Divide the dough log in two to make it easier to handle then coat it with vegetable oil.
- Using a dough cutter or a sharp knife, cut the dough into smaller pieces approximately 2 – 3 cm thick. You’ll see that there is a spiral patter inside.
- Take a piece of cut dough, and with the spiral pattern facing up. flatten with a rolling pin until 4 inches long, 2 inches wide and oval-shaped. Do the same with the rest of dough.
Coating and baking
- In a wide container, mix together brown and white sugar. Generously coat both sides of otap.
- Arrange coated otap in a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C or 356°F for 30 – 35 minutes or until golden.
