Ampaw
Filipino sweet puffed rice cake
Ampaw, ampao or arroz inflado, usually anglicized as pop rice or puffed rice, is a Filipino sweet puffed rice cake. It is traditionally made with sun-dried leftover cooked white rice that is fried and coated with syrup.
Etymology
Ampáw means "puffed grain" in Philippine languages. Though it applies predominantly to the rice version, popcorn can also be referred to as ampáw (more accurately as ampáw na mais, "puffed corn"). In Cebuano slang, ampáw is also a euphemism roughly equivalent to the English idiom "[a person] full of hot air".The term is derived from Proto-Malayo-Polynesian *ampaw (“empty husk (of rice, etc.)”).
Another Filipino word, ampaw (also spelled as angpao or ampao, from Philippine Hokkien Chinese: 紅包; Pe̍h-ōe-jī: âng-pau; lit. 'red packet'), referring to Chinese red envelopes should not be confused with this term, as they are homonyms.
Description
Ampaw is made with cooked white rice (usually leftovers). It is dried in the sun for around four hours. They are then fried in hot oil to make them puff up.
This brief starts where responsible research should: with the source description of “Ampaw” as filipino sweet puffed rice cake. Everything that follows is an evidence route, not borrowed authority.
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This entry incorporates text from “Ampaw” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.