Roll in the deep tang of the all-time Filipino favorite, barquillos. This Barquillos Recipe is originally from the Spanish, these wafer and biscuit rolls became widespread around the world and the Filipinos made their own variety of it. Barquillos are crunchy rolled sticks which can simply be eaten as snacks or desserts. With their wavering flavors and crispiness, you’ll surely make them one of your beloved sweeties without any questions. They can be found almost everywhere in the Philippines, most especially on delicacy stores and “pasalubong” or souvenir shops on provinces.
Did you know that Barquillos have become a huge part of the Filipino delicacy tradition and history? During the late 1800’s, the Barquillos recipe were already famous around the country. One of the provinces known to have been creating the most delicious Barquillos is the “City of Love”, Iloilo City. Despite the use of traditional tools and equipment back then, the Filipinos already succeeded in making one of the best snacks we know today. Since the fame of barquillos, the western part of Visayas became the center of selling these delicious rolls.
There are a lot of variations of barquillos: in flavor, color, or form. Buko, pandan, ube, mango, banana, name the flavor, it is unlimited with barquillos. Just like biscuits, they are crispy. The Barquillos recipe can be easily made if you have the expertise and tools. Usually, it is made on Barquillera—an iron plate for making wafers.
Barquillos Recipe, alone can be made as snacks for leisure or dessert on a meal. But they can also be added as extras on different dishes and recipes. One of the most common combination of it is with ice cream, where the crunchiness blends with the soft, creamy texture of ice cream. Also, if you have the means of creating Polvoron, or the powdered milk candies, the whole hollow part of the barquillos can be inserted with it and we call it the “Barquiron”. Interestingly delicious, right?
Stik-O? No. Biskotto? No. It’s Barquillos!
- 1/4 cup flour, sifted
- 3/4 cup fresh milk
- 5 egg yolks, lightly beaten
- sugar, to taste
- lemon rind, finely crushed
- Prepare and grease both sides of the mold barquillera.
- Put sifted flour in a bowl. Set aside. In another bowl, combine milk and egg yolks.
- Pour mixture on flour and mix until the batter is smooth. Add sugar and lemon rind. Set aside.
- Put the greased mold over medium heat. Drop a teaspoon of the batter on the middle of the mold. Put the two sides of the mold together so that the batter is wedged in the middle.
- Continue cooking the batter on both sides until brown.
- Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.