Ampaw

Ampaw

Ampaw from Carcar, Cebu

Ampaw (also spelled as ampao) is a traditional Filipino snack made from puffed rice. It is a popular treat in the Philippines, known for its light, airy texture and sweet flavor. Ampaw is often enjoyed as a snack or dessert and is commonly found in local markets and festivals.

History

The origins of ampaw can be traced back to the early rice-growing regions of the Philippines. It is believed that the technique of puffing rice was influenced by similar methods used in other Asian countries. Over time, ampaw became a staple snack in various parts of the Philippines, with each region adding its own unique twist to the recipe.

Preparation

The process of making ampaw involves several steps. First, glutinous rice is soaked, cooked, and then dried. The dried rice is then fried in hot oil until it puffs up. Once puffed, the rice is mixed with a sweet syrup made from sugar and sometimes honey. The mixture is then shaped into bars or balls and allowed to cool and harden.

Regional Variations

Ampaw is enjoyed throughout the Philippines, with notable variations in different regions:

• In Carcar, Cebu, ampaw is known for its distinctively large size and is often sold in colorful packaging. The Carcar version is particularly popular among tourists and locals alike.

• In Bulacan, ampaw is often made with a richer syrup, giving it a more caramelized flavor. This version is sometimes referred to as "ampaw de Bulacan."

Ampaw from Bulacan

Cultural Significance

Ampaw holds a special place in Filipino culture, often associated with childhood memories and local festivities. It is a common treat during fiestas and is frequently given as a gift or pasalubong (souvenir) to friends and family.

Consumption

Ampaw is typically consumed as a snack, either on its own or paired with other Filipino delicacies. It is enjoyed by people of all ages and is a popular choice for those looking for a light and sweet treat.

Related Pages

• Filipino cuisine
• Rice
• Snacks