Delicious, flaky Filipino otap recipe & cooking procedure

by Joost Nusselder | Updated:  March 13, 2022

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Aside from its famous lechon, Cebu is a popular destination for Filipino tourists. You want for nothing when it comes to delicacies there, like otap (also spelled utap), which you can buy as “pasalubong”.

It can be bought in souvenir shops, supermarkets, markets, and even by ambulant vendors at the different bus lines.

But you can make these yourself as well, so let’s start making a batch!

Delicious flaky otap recipe

Otap recipe preparation & tips

Otap Recipe (Cebu Biscuit)

Delicious, flaky Filipino otap recipe

Joost Nusselder
This otap recipe originated from Cebu and is known in the entire country for the otap’s oblong shape. It's a kind of baked biscuit (cookie) that's brittle and garnished with sugar.
5 from 1 vote
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
Course Snack
Cuisine Filipino
Servings 8 pcs
Calories 640 kcal


  • 4 cups all-purpose flour
  • ½ cup sugar
  • 1 tsp salt
  • 1 cup shortening 1/4 for the dough and another 3/4 for the shortening mixture
  • ¼ cup Nutri-oil some extra Nutri-Oil as needed, for oiling the dough and the board
  • 1 brown egg
  • 1 tsp instant yeast
  • 1 tbsp vanilla
  • 1 cup water
  • 1 cup cake flour


  • Combine the all-purpose flour, sugar, salt, 1/4 cup of shortening, Nutri-oil, the brown egg, instant yeast, vanilla, and water in a mixing bowl and knead until you get a smooth and elastic dough.
  • Divide the dough into 2 portions and set aside.
    Divide the otap dough in two portions
  • Prepare a shortening mixture by mixing together 3/4 cup of shortening and the cake flour. Divide it into 2 portions.
    Otap shortening mixture
  • Oil the table.
  • Roll out each portion of dough onto a lightly floured board.
  • Spread the shortening mixture onto the dough.
    Spread shortening mixture onto dough
  • Fold the edges of the dough together to enclose the shortening mixture.
    Fold the edges over the shortening mixture
  • Put some oil on top of the dough and allow it to rest for 15-20 minutes.
  • Then, thinly roll out the dough on an oiled board and brush the surface with some more of the oil.
  • Roll tightly like a jelly roll (makes 2 rolls about 1 inch thick).
    Roll the otap dough tightly like a jelly roll
  • Brush the top of the dough again with some oil.
  • Allow the dough to rest for 10-15 minutes and then cut them crosswise to the desired portions. You'll probably want to make about 8 to 10 pieces from this amount of dough.
    Cut the otap dough into 8 to 10 pieces
  • Brush the surface of each individual piece again with some of the oil and allow to rest for 10 minutes.
  • Now, roll out each portion and dip one side in sugar.
    Roll out each piece and dip in sugar
  • Transfer them to a greased baking sheet and bake in a 350°F oven for 10-12 minutes or until they're nice and crispy.
    Bake the otap until crispy



Calories: 640kcalCarbohydrates: 72gProtein: 10gFat: 34gSaturated Fat: 14gTrans Fat: 3gCholesterol: 20mgSodium: 304mgPotassium: 107mgFiber: 2gSugar: 13gVitamin A: 30IUVitamin C: 1mgCalcium: 17mgIron: 3mg
Keyword Biscuit, cookies, otap
Tried this recipe?Let us know how it was!

This otap recipe originated from Cebu and is known in the entire country for the otap’s oblong shape. It’s a kind of baked biscuit (cookie) that’s brittle and garnished with sugar.

Delicious flaky otap

How do you eat otap?

Otap Recipe (Cebu Biscuit)

What makes an otap recipe different from other cookie recipes in the Philippines is that aside from the otap’s thinness and rough texture, you need to be very careful in eating a piece.

This makes eating otap an adventure, since whenever you take a bite from it, the otap will literally fall apart into many little fragments, covering your tabletops and floor in flakes of crispy dough and sugar!

Check out our beautiful biskotso toasted bread from the Philippines

Closeup of Otap ng Cebu

There’s a trick to eating otap though! You need to put your other hand under your chin when biting the bread, so that the fragments and sugar won’t fall onto the floor, but onto your hand. This leaves you with some delicious fragments from the dough and sugar to eat from your hand as well.

Since this otap recipe produces a hard biscuit, you can eat it with a hot beverage such as coffee or hot chocolate. But be careful with the fragments that’ll probably fall and settle at the bottom of your cup!

Also check out this Filipino banana bread recipe with ripe bananas and vanilla

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.