Otap is an oval shape puff pastry that’s toasted, looks crumpled, a bit flaky with sprinkled sugar on top. It’s a native product of Cebu but is also popular in other provinces such as in Negros and East region. On the outside, they all look the same but it’s the taste that makes the difference.
Among those i’ve tried, I have to say Shamrock’s version of this melt in your mouth Otap is the best. Its crispness is right and it’s not too sweet and greasy.
The otap is an elongated puff pastry that is about four to six inches long and about two inches wide. It has a flaky, brittle and crumpled surface that is sprinkled with sugar. Eating this pastry would entail a lot of cautiousness, as fragments and bits of sugar may fall on the floor as you take a scrumptious bite.
The native delicacy is especially common in the province of Cebu where it originated. However, the otap is also a popular snack in other provinces in the Visayas region, like Negros Oriental and Negros Occidental.
The native delicacy is usually composed of flour, shortening, coconut, and sugar. In order to achieve the distinctive texture of the otap, it usually undergoes a two-stage baking process. The first stage is to partially cook the dough and then sprinkle the top with sugar. The second stage involves baking again the dough, but a little bit over the usual baking time in order to create an oval-shaped, flaky pastry that will become the otap.
*Shamrock* is a popular product of Cebu and one of the finest, home of this great delicacy.
Links: Mabuhay Manila: http://manila-hop.blogspot.com/2010/08/otap.html