Why Barquillos is the Most Delicious in the City of Love
Belle Piccio | Oct 15, 2015
The Spanish-inspired barquillos became an all-time Pinoy favorite after Ilonggos modified it as our own. The popular snack is now being sold in pasalubong stores in Western Visayas.
Did you know that there’s a family in Iloilo known for its barquillos in the late 1800s?
In Iloilo when you say “Deocampo” it synonymously means barquillos. The family has been making their famous barquillos since 1896 (though due to printing error of their packaging it states “1898” as revealed by Ms. Alicia Deocampo and as to no longer spend for reprinting they just stood by it.) Alicia was about 12 years old when she started helping her grandparents in the kitchen, Jose and Bessie Deocampo. During those times, Alicia recalls that they experiment with the ingredients they had to make the most of their meals.
Before, Alicia and her parents had to wake up as early as 4 in the morning everyday in order to help her grandparents in the kitchen. Making barquillos was hard work because of the machines they use that needs more than one person to operate. They only make barquillos when they receive bulk orders.
The Deocampo Original Barquillos store is located at 46, Sta. Isabel Street, Jaro, Iloilo City, 5000, Iloilo. For inquiries, contact (033) 329-3811.
Today, barquillos can be found in pasalubong stores in Western Visayas.
Found also in some parts of Asia, barquillos is called as crispy biscuit rolls or cookie rolls. This kind of biscuit is easy to make for a skillful hand. All you need is a barquillera or a flat wafer iron plate where you’ll cook your batter.
There are many different versions of barquillos. Here’s one of the recipes that you can follow:
- 5 large egg yolks
- 1/2 cup sugar
- 3/4 cup milk
- 1/4 to 2/3 cup all-purpose flour, sifted
- 1 tsp vanilla or rind of lemon
- butter or cooking oil
- Beat the egg yolks. Pour in milk and stir lightly.
- Add the flour. Mix well.
- Add sugar (according to taste or desired amount) and powdered rind or vanilla.
- Grease the barquillera or hot iron and prepare it to moderate heat.
- Get about a tablespoon of batter and place it on the hot iron. Press and heat on both sides until the color turns to light brown.
- While still hot, shape the soft batter using the handle of a wooden spoon or a pin by rolling it. Grease the handle (or the pin) to prevent the barquillos from sticking.
You can eat your barquillos with your favorite ice cream. You can also put polvoron in the hollow center of your barquillos, you’ll be making barquiron. Barquiron is barquillos with polvoron.
Don’t limit your barquillos with just the plain flavor, try mixing other flavors such as pandan or ube.