Barquillo – the name just rolls off the tongue, doesn’t it? This delicate, crispy wafer cookie from the Philippines is a true testament to the saying “good things come in small packages.” With its subtle sweetness and satisfying crunch, barquillo is the perfect treat for any occasion. Whether you enjoy it plain, dipped in chocolate, or used as a garnish for desserts, one thing’s for sure: once you start munching on these rolled wafers, it’s hard to stop!
Growing up in a Filipino household, I have fond memories of barquillo gracing our table during special occasions. The aroma of these freshly baked wafers wafting through the house always signaled a celebration was underway. Today, I’m excited to share my family recipe and guide you on How To Make Barquillo in your own kitchen. Trust me, it’s easier than you think!
Gather Your Ingredients
First things first, let’s round up everything you’ll need to embark on this delicious baking adventure. Don’t worry, the ingredient list is short and sweet, just like the barquillo themselves:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil, for brushing the molder
Optional Add-ins:
- 1/2 teaspoon ground cinnamon
- 1/4 cup toasted and chopped nuts (cashews, almonds, or peanuts work well)
Tools of the Trade
You’ll only need a few basic baking tools to bring these crispy treats to life:
- Mixing bowls
- Whisk
- Non-stick barquillo molder (If you don’t have a molder, you can use a flat pan and a rolling pin)
- Spatula
- Baking sheet lined with parchment paper
Step-by-Step Guide to Barquillo Perfection
Now, let’s get down to business. This recipe is pretty straightforward, but I’ve broken it down into easy-to-follow steps to ensure your barquillo-making experience is smooth as silk (or should I say, crisp as a wafer?):
1. Whisk Together the Dry Ingredients:
In a large bowl, combine the flour, sugar, cornstarch, and salt. Whisk until everything is well combined. This ensures that the dry ingredients are evenly distributed, preventing any clumps and guaranteeing a consistent texture.
2. Add the Wet Ingredients:
In a separate bowl, whisk together the water, egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps. The batter should be smooth and runny, resembling a thin pancake batter.
3. Heat Up the Barquillo Molder:
Place your barquillo molder on the stovetop over medium heat. Lightly brush the molder with vegetable oil. It’s important to preheat the molder thoroughly to ensure even cooking and prevent the wafers from sticking.
4. Time to Cook:
Pour a scant 1/4 cup of batter onto the hot molder. Quickly spread the batter evenly with the back of a spoon or spatula. You’ll notice the edges start to bubble and turn golden brown – that’s your cue!
5. Roll it Up:
Once the edges turn golden brown (this usually takes about 1-2 minutes), carefully lift the wafer from the molder using a thin spatula. Working quickly, roll the wafer into a cylinder shape using your fingers or a wooden dowel. If the wafer cools down and becomes too crispy to roll, simply place it back on the molder for a few seconds to soften.
6. Cool and Crisp:
Place the rolled barquillo on the prepared baking sheet to cool completely. As they cool, the wafers will crisp up even further.
7. Repeat and Enjoy:
Repeat steps 4-6 with the remaining batter. Once all the barquillos are cooked and cooled, you can store them in an airtight container at room temperature for up to 3 days.
Tips for Barquillo Success:
- Batter Consistency is Key: If the batter is too thick, the wafers will be dense and chewy. If it’s too thin, they’ll be difficult to roll. Aim for a thin, crepe-like consistency.
- Don’t Overcrowd the Molder: Cook the wafers one at a time to ensure even cooking and prevent sticking.
- Work Quickly: Barquillo sets quickly, so it’s crucial to roll them while they’re still hot and pliable.
- Get Creative with Flavors: Don’t be afraid to experiment with different flavor combinations! Add a pinch of ground cinnamon to the batter for a warm, comforting flavor. Alternatively, stir in some toasted and chopped nuts for added texture and a nutty aroma.
Barquillo Batter
Cooked Barquillo Wafer
FAQs About Making Barquillo:
Q: Can I make barquillo without a molder?
A: Absolutely! While a barquillo molder makes the process easier, you can achieve similar results using a flat pan and a rolling pin. Simply pour a thin layer of batter onto the hot pan, cook until golden brown, and then quickly roll the wafer using a rolling pin.
Q: My barquillos are cracking when I try to roll them. What am I doing wrong?
A: This usually happens when the wafers are overcooked or have cooled down too much. Try cooking them for a shorter amount of time, or if they’ve already cooled, place them back on the molder for a few seconds to soften.
Q: How should I store my barquillo to keep it crispy?
A: Once cooled completely, store your barquillo in an airtight container at room temperature. This will help to prevent them from absorbing moisture and becoming soft.
A Taste of Filipino Tradition
Making barquillo is not just about following a recipe; it’s about connecting with Filipino culinary traditions that have been passed down through generations. So gather your loved ones, put on some lively music, and enjoy the process of creating these delightful treats. I’m sure your homemade barquillo will be met with a resounding “Masarap!” (delicious!). Don’t forget to share your barquillo creations with us in the comments below!
Happy baking!
