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.

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.

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.