Talk:Otap (food)

Why is otap so hard?
I know this may be a dumb question, but I'm just wondering why since it's so hard to eat and also, can it puncture, scratch and make your throat bleed (really that's how hard it is)? Umm, my older cousin who's from the Philippines brought some over as "pasalubong" and I ate one (or two) but I just wanted to know. Thanks for the info Wikipedia!16:52, 26 January 2009 (UTC) —Preceding unsigned comment added by Punkymonkey987 (talk • contribs)