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!!
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!!
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
1 comment:
Greaat blog you have here
Post a Comment