Sunday, January 19, 2014

Milky Popiah Rolls

19.01.2014 - Nongsa, Batam.  Milky Mini Popiah Rolls is the name i give.  This recipe is very similar to Popiah Nestum / Holicks but the ingredients only use without Nestum.  If you would like to use this recipe as Popiah Nestum is absolutely no problem.

I couldn't obtain a single recipe in google that show step by step rolling process. Here i provides you my step by step rolling process, i hope it is useful for all beginner like me.

As i cant figure out how a whole pc of popiah skin to be cutted and roll.  So I did my way, I cut into 6 rectangle pcs. and tear out and do the rolling with a chopstick.  Everything went well till the end.

I am glad my mini popial rolls turn out so good, it si so delicious, milky, crispy and crunchy!! Love it!!

Very delicious and crispy!

Ingredients: 
1 pkt large popiah skin, cut into 6 blocks
Vegetable oil for deep frying

Coating Powder: 
1 1/4 cup Full Cream Milk powder
1 1/4 cup confectioner's sugar

To seal the popiah roll:- 
1tbsp flour
1tsp water
Mix to combine and set aside

Method:-
1. Tear half of the whole pkt of popiah skin for easy cutting on the chopping board. cut half of the whole popiah into 6 blocks of rectangle shape.

2. use a chopstick to roll each popiah skin. and seal properly.

3.After all done. Prepare coating powder.  Mix milk powder and confectioner's sugar with a whisk and set aside.  To get more sweeter taste, add more confectioner's sugar as you desire.

4.  Heat wok, Add oil for deepfrying popiah rolls.  With a low fire.  fried each batch until golden brown. Dish up and drain oil with kitchen towel.

5. While it is still a little warm, coat mini popiah roll into coating powder and set aside until cool and transfer to an airtight container.

Happy Cooking!!



 Cut into 6 blocks rectangle shape

Roll popiah skin with a chopstick, seal with the batter

 The finishing roll of 1 pkt 

 Full Cream Milk Powder & Confectioner's Sugar for coating

 Mix both together Full Cream Milk Powder & Confectioner's Sugar in a large bowl set aside for coating later
 Low fire deepfried slowly until golden brown



 coat warm popiah rolls with sugar mixture





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