Thin sheets made from flour, milk and sugar rolled into hollow cylinders. Comes in many sizes and flavours like ube and buko-pandan. THICK varieties wherein several sheets are rolled together or THIN made up of a single sheet. Using goat's milk makes softer barquillos, like Panaderia de Molo's (above) where literally it melts in your mouth. Whether eaten with ice cream or by itself, it'll surely bring memories. How to make BARQUILLOS video courtesy of Interactive Museum of West Visayan Traditional Arts and Crafts Traditions at the University of the Philippines Visayas Thanks to IAMME for sharing this in SSC