Ampaw or ampao (Puffed Rice) is a favorite snack (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.
Ampaw (Puffed Rice)
- 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
- Equipment: candy thermometer
- You can add gel food color on rice before frying and divide it in each bowl per color.
- In a shallow frying pan, heat enough amount of cooking oil. Deep fry each of the sun-dried rice and cook until it becomes puffy. Transfer and drain from oil on a plate lined with paper towels. Set aside.
- Get another pan, preferably a saucepan. Mix sugar, salt, corn syrup, and vinegar. Cook and boil until it turns into a hard stage over 300 deg F using candy thermometer. Turn off heat and place butter and vanilla extract. Do not stir butter and just let it melt on its own.
- Pour the syrup over puffed rice and coat each evenly. Toss puffed rice using a wooden spoon until all puffed rice is evenly coated with syrup.
- Transfer puffed rice mixture to a greased pan. Let it cool until you’re able to hold it.
- Lightly 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.