Ampaw
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. In Cebuano slang, ampáw is also a euphemism roughly equivalent to the English idiom " full of hot air".The term is derived from Proto-Malayo-Polynesian *ampaw.Another Filipino word, ''ampaw, referring to Chinese red envelopes should not be confused with this term, as they are homonyms.
Description
Ampaw is made with cooked white rice. It is dried in the sun for around four hours. They are then fried in hot oil to make them puff up. The oil is drained thoroughly after frying. The sugar glazing is cooked separately using muscovado sugar or molasses, salt, butter, and vinegar or calamansi juice. The glazing is poured unto the puffed rice and mixed until the grains are evenly coated. It is then allowed to cool and shaped into the desired form before it fully hardens. They are usually cut into square or rectangular blocks or molded into balls.Traditional ampaw is white in color, but many modern variants are dyed in various colors to appeal more to children.