Recipe - "Making Popiah Skin"

Homemade Popiah Skin Recipe

Popiah is a Hokkien word which means Spring roll.

In Malaysia, fresh popiah skins are easily available in morning market stalls or order fresh from popiah skin maker.

Making popiah skin is not easy. It takes a lot of practice and patience. A good popiah skin must be thin, elastic and springy. They should be strong enough to wrap the vegetable fillings without breaking apart. There are only a few ingredients in making popiah skin.

Ingredients

500 gm plain flour

1 tbsp tapioca flour

½ tsp salt

3 drops of vegetable oil

450 to 480 ml of water

 

Procedure

Mix all the dry ingredients and oil together. Add water bit by bit as you mix the batter. Knead the batter by lifting it up and drop it back in the bowl. Do this a few times until you get a stretchy texture on the batter. Cover the dough for at least 3 hours or overnight.

Heat up a non - stick pan and reduce the heat to low. Using one hand, scoop the batter in your palm and rub onto the pan with a circular motion. When the sides of the wrapper begin to curl up, use the other hand to peel off the wrapper. Place on a plate. Repeat the above procedure again. Once done, cover with a damp cloth over the popiah skin in order to keep the skin moist.