Ampaw (Puffed Rice)

Ampaw (Puffed Rice)

Ampaw or ampao (Puffed Rice) is a favorite merienda in Liloan, Cebuano. It's crunchy, sticky and yummy sweet Ampao from Liloan, Cebu.

Ampaw or ampao is made from dried cooked rice or better known as known as rice crispies in other countries.

The rice grains are cooked and sun-dried. Then, fried in hot oil to make them puffy and crunchy.
Ampao is puffed rice grains are cooked in a roast and laced with molasses and corn syrup. This is a popular street food coming in different colors and shapes. This sweet rice puffs is commonly used as snack or side dish in some menus.

Ingredients:
2 cups cooked rice, dried under the sun for about 4 hours
2-3 cups cooking oil
1 cup granulated sugar
1/4 tsp salt
1 cup corn syrup (preferably dark brown)
1 tsp vinegar
1 tsp vanilla extract
1/4 cup butter

Instructions:
Pour and heat cooking oil in a deep frying pan or wok. Carefully drop the sun-dried rice and cook until they are puffy. Drain on absorbent paper or paper towels. Set aside.

In a saucepan combine sugar, salt, corn syrup, and vinegar. Boil until it reaches the hard stage, that is about 300 deg F in the candy thermometer. Remove from heat and add butter and vanilla extract. Let the butter melt without stirring.

Pour the syrup over puffed rice. Mix well using a wooden spoon until all puffed rice is well coated with syrup.

Pour puffed rice mixture to a greased pan. Allow to cool slightly enough to allow you to hold it with your bare hands. With greased hands, divide the mixture into desired sizes and shape into balls or bars. Wrap in wax paper. Dry the shaped rice puffs under the sun for 1-3 days.