This piece of flattened thin biscuit with sugar coatings used to be a staple in the house when I was younger. It was especially served during tea time with an unexpected visitor along with a Batangas' freshly brewed Barako (Arabica) coffee. It is pretty amazing that even the Otap from Cebu had evolved through the years. From a simple sugar coating, it is now made available in a variety of flavors to choose from: pandan, ube (purple yam), langka (jackfruit) and now cinnamon.
Puffed pastry that melts in your mouth. Otap goodness in crispy biscuits, heaven in every bite! Perfectly paired with a cup of coffee or your favorite hot chocolate. And since it had cinnamon, it does have that kind of aroma you couldn't resist. It's been a favorite of many, especially those as "pasalubongs" (read: presents) coming from the Southern part of the Philippines--from Cebu, Bacolod, Bohol and those islands of Panay. Once tasted, you'll keep coming back for more.
My diabetic friend complains, how she wish people would one day create a sugar-free version of Otap for people like her. I told her, it could be a possibility in the near future, who knows? But for now, allow me to keep her envy as I nibble the yummy goodness of the otap biscuit. Have you guys tasted the cinnamon flavor? It's really delicious, great for an afternoon merienda, just after you had taken your nap or siesta. If you haven't, go and head for it at leading supermarkets in town, I'm sure they're available, because if not, you're probably missing half the fun of eating the good old otap.