Ampaw (Filipino Puffed Rice)

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Ampaw (Filipino Puffed Rice)

Ampaw or puffed rice is a favorite traditional snack in the Philippines made from popping thru frying a dehydrated cooked rice (dried under the sun). Even though Filipinos prefer to eat junk foods nowadays, this popular traditional snack still survives today. Ampaw or ampao is consist of deep fried dried rice (usually left-over rice), melted sugar and calamansi (lemon) juice to make a syrup glaze. Then when fried rice is fully coated with the sugar-calamansi syrup, pressed it evenly into a baking dish and wait it to harden and cool down. Then slice it into bars or squares. Or just shape it using your hand into balls before it set.
It’s very rare nowadays to see families making ampaw the traditional way. So I decided to make this since I miss the days when I full myself with this homemade ampaw.

Ampaw Recipe (Filipino Puffed Rice)

Ingredients
2 cup of dried rice
¾ to 1 cup sugar
1/8 cup calamansi juice
Cooking oil

Procedure
1. Spread the cooked rice in a bilao and leave it out to dry in direct sunlight until it becomes hard and brittle.
2. Heat oil in a pan. Fry right amount of dried rice, don’t overcrowd the pan or it will reduced the heat and the dried rice won’t puff.
3. Be ready to scoop the fried rice, it just takes seconds for the dried rice to puff. Since it will burn fast before you can scoop every bits of the fried rice. Remove the pan from the stove and scoop everything before re-heating the oil again to continue frying other dried rice.
4. In a pan combine sugar and calamansi juice. Stir and simmer until the sugar dissolves and slightly thick.
5. Then add the fried rice and mix well.
6. Put it in a greased baking dish and pat it down level. If you don’t have baking dish you can shape them into a balls.
7. Cool it slightly and cut it into bars or squares.

Enjoy!

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