Otap is a sweet, thin, oval-shaped Filipino treat made with puff pastry. These treats are usually small in size, generously sprinkled with sugar, and have an incredibly crispy and crumbly texture. It is believed that otap originated in Cebu, and today it represents a signature product of the entire region.
The sugary biscuits are available at numerous local markets and stores and are usually enjoyed as a light dessert or a sweet afternoon snack.
MAIN INGREDIENTS
Binangkal is a traditional doughnut-like snack originating from the islands of Visayas and Mindanao. The dough is usually made with a combination of flour, milk, baking powder, baking soda, sugar, sesame seeds, and oil. The dry and wet ingredients are mixed and the dough is divided into small balls.
The dough balls are rolled in sesame seeds, then fried in oil on both sides over medium heat. Once done, the binangkal is drained on paper towels in order to absorb oil, and it's then served warm, often with coffee or hot chocolate as an afternoon snack.
MAIN INGREDIENTS
Shakoy, also known as lubid-lubid or bicho-bicho, is a traditional doughnut characterized by its twisted shape. The dough is typically made with a combination of flour, salt, sugar, and yeast. Once prepared, the dough is shaped into an elongated log and twisted into a braid, then sprinkled with granulated sugar before it's deep-fried to golden perfection.
Nowadays, there are also versions of shakoy made from rice flour, but those versions have a chewier texture and they're usually topped with sesame seeds. Shakoy is often enjoyed as a snack or a dessert, and it's also served for breakfast.
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