Ampaw or Ampao is a Filipino Rice Krispy treat that contains no marshmallows. Instead a caramel syrup is used to bind it all together.
Ampaw or Ampao in many Filipino dialects means puffed rice. Not to be confused with the Filipino/Hokkien word Ampaw which means red packet. Both words mean both things.
If you are from Cebu Ampaw can also mean a person full of hot air, which I find very funny.
Traditionally Ampaw is made with left over rice that has been dried in the sun for at least 4 hours and then deep fried and coated with a sugar syrup made with muscovado sugar, salt, butter and a bit of acid like vinegar or calamansi juice.
Now you can get puffed rice easily from the grocery store, so we are going to be using that instead and because it is me, there will be a healthy twist to the sugar syrup. We will be using honey and a touch of cashew butter to bind it all together.
Ingredients
This are the ingredients you will need to make Ampaw. No marshmallows needed!
Puffed Rice - Use any puffed rice or crispy rice cereal. You will need just two cups.
Sesame Seeds - Good for additional crunch and flavor. Sesame seeds are optional and can be omitted.
Honey - I used a jar of honey I bought from the Philippines. The honey is sourced from the Province of Abra and mixed with Truffle honey. Honestly I don't taste the truffle at all, so it's not necessary to use a flavored honey. Use half a cup of any honey you have.
Butter - Butter gives it a nice smooth flavor. You can use regular or a vegan kind like I did.
Cashew Butter - It gives the Ampaw added protein and an additional binder.
Salt - All sweets must have a pinch of salt.
The honey I used from the Philippines.
If you are ever there you can get it from Kultura.
How to Make Ampaw
Here are the step by step instructions on how to make Ampaw.
First mix together the 2 cups of puffed rice and 1 tablespoon of sesame seeds.
Then in a small sauce pan add in ½ cup of honey, 2 tablespoons of butter, 2 tablespoons of cashew butter and a pinch of salt. Mix together until combined and place on the stove on medium heat.
Bring up to a boil and then turn the heat down to low.
Then simmer for 5 minutes until the mixture thickens and looks like caramel.
While the mixture is still hot pour it all over the rice and sesame mixture and mix well.
Finally transfer to a mold of your choice or just line an 8x8 square pan with foil and spray with oil. Spread in a thin layer and smooth out the top. Press down to make sure the rice is a bit compressed.
Leave to cool in the refrigerator for 30 minutes and then unmold or cut into small peices.
Buy The Mold
This is a similar mold I used to make the Ampaw.
How To Serve and Store Your Ampaw
After they have gotten a chance to harden, you can eat them right away. To store leave them on a plate or platter covered with plastic wrap for up to 3 days. If it's hot place them back in the refrigerator.
You can also try my Ube Rice Krispy or Buko Pandan Rice Krispy treats. Both use marshmallows. If you are a fan of the Golden State Warriors, then try my Golden State Rice Crispy Treats.
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Equipment
- Small Sauce Pan
Ingredients
- 2 Cups Puffed Rice
- 1 Tablespoon Sesame Seeds
- ½ Cup Honey
- 2 Tablespoons Butter
- 2 Tablespoons Cashew Butter
- Pinch of Salt
Instructions
- If using an 8x8 cake pan, first line it with foil going all the way up the sides and spray with cooking spray. If you are using a mold have it nearby.
- In a large bowl mix together the 2 cups of puffed rice and 1 tablespoon of sesame seeds.
- Then in a small sauce pan add in ½ cup of honey, 2 tablespoons of butter, 2 tablespoons of cashew butter and a pinch of salt. Mix together until combined and place on the stove on medium heat.
- Bring up to a boil and then turn the heat down to low.
- Then simmer for 5 minutes until the mixture thickens and looks like caramel.
- While the mixture is still hot pour it all over the rice and sesame mixture and mix well.
- Transfer to a mold an 8x8 square pan. Spread in a thin layer and smooth out the top. Press down with your hands or offset spatula to make sure the rice is a bit compressed.
- Leave to cool in the refrigerator for 30 minutes and then unmold or cut into small peices (if using the 8x8 pan).
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