Wednesday, October 07, 2009

POPIAH PT. 2 : THE WRAPPER SKIN


The mixture of the batter is done by my cousin; she's hung up her apron on popiah making. We do get the occasional treat when she's in town.

The bottom demo photos are courtesy of the popiah-skin lady at Jalan Padungan, because of better vintage point due to its more spacious open-kitchen at the back of the shop.





INGREDIENTS

1 Kg. Flour • 4½ Cups Water • 1 Tsp. Salt • 2 Tbsp. Tapioca Flour




MAKING THE WRAPPER BATTER




Shift 1 kg. of flour into a large bowl .




Pour in 4½ cups of water.




Add in 1 tsp. of salt...




... and 2 tbsp. of tapioca flour.




Mix the batter well until it becomes elastic.




Cup the hands on opposite sides of the bowl, sweep inward towards the middle, lift up the flour mix, and slam down hard onto the bowl. Repeat the process for about 10 to 15 minutes.






The end result will be shiny, smooth and pliable...



... store overnight in the fridge, in a covered container.




Use a heavy cast iron skillet (like the paella pan) over medium flame, and lightly grease it using cooking oil. A heavy pan is preferred so that the pan won't lift up as you retract the batter after being laid on the pan.

Gather a big lump of batter onto the palm. Turn the wrist slightly in circular motion to keep the batter within the hold of the palm. Press the ball onto the hot pan in a circular direction to form a round shaped skin. Pull up the batter once the shape is formed. Fill out any holes with slight dab of the batter. Lift the sheet when it turns from translucent to opaque. Flip over for a few seconds for the other side to set. Then you're done!




MAKING THE WRAPPER











Is this worth waiting for?

29 comments:

Nate-n-Annie said...

let's have a popiah making party!

Kong-Kay said...

possibly end of the month...

Borneoboy said...

Don't forget me !

Kong-Kay said...

ok

Jess said...

Arghh looks so difficult..>< so tempting but so nerve wrecking. But I will keep this recipe just in case.
Btw, I am going back Kuching soon and I read your old post about where to eat nice suckling pig and I am keen to try. However my relative in kuching said Chia Heng more well known for it? Is it true? I had to ask as I have not live there for past 14 years so therefore I rely on blogs such as yours..I tried googling Chia Heng but no luck. Any feedback to share?

Kong-Kay said...

chia heng is old school, good in the old days. don't know about now.

akasu at green hill, lok thien's joyous shanghai, or anchor at rubber road are renowned for the pig. check out their other outstanding dishes before deciding, if you're going to dine one outstanding meal.

Jess said...

Thanks for the suggestions. I will try to make the best of my 1 week trip.=)
Also thanks for the tip on using a paella pan for popiah skins. Before, I had rather use my cast iron skillet to making paella but I suppose it is time to invest in one because popiah skins are so precious.=)

Kong-Kay said...

if your skillet is flat like the roti canai's one, it's perfect.

babe_kl said...

it must take a lot of skills to be able to make the skin in similar thickness, shape and size. i cant imagine how to lift up the dough after dabbing on the skillet :p

Kong-Kay said...

one has to get over the phobia of burning the fingers first, then practice, practice, practice!
my cousin puts her 3 children thu colleges farming out her popiahs at pasar malam.

d3vil said...

hey, could you tell me where is this lady in padungan? I've been wanting to buy popiah skin for a "popiah party" but i couldn't find it in the market... :(

Kong-Kay said...

i think, it's at the back lane of the shop opposite of the police station at padungan.

d3vil said...

thanks alot! gonna go hunt for it. Thats the problem, haven't been in kch for the last 10 yrs. alot have changed hehe

Kong-Kay said...

so, you've found it?!!! what's keep you away?

Food! Food! Food! said...

Hi, i m very interested in making popiah skins and after many attemps i made them, but i think my popiah skins were a bit chewy. Was is possible i used wrong kind of flour? Woild you please let me know what kind of flour in your recipe? Thanks

fausta said...

nice post...i'm from indonesia looking recipe like this. u explain clearly with picture. in indonesia make wrapper not like this (with circular motion hand)) but, just like make omelet.
sorry for my bad english.

Kong-Kay said...

i've tasted the popiah in Jakarta that is made with egg for the skin; like you said like an omelet.
And at the food court on top of blok M, there is a spinning hot plate that makes something like a pancake.

fausta said...

hi mr. yesterday i've tried to make wrapper, but there no one success, i'm follow step by step the recipe, but the different is i don't have heavy cast iron skillet, do you think this is the problem? i use frying pan that used make an omelet.. with small diameter. do you have suggestion?? i'm really want to make wrapper with this tutorial. Thx..

Kong-Kay said...

the use of heavy skillet is that the pan will not lift up when you pull up the dough.
my sister-in-law has tried with success using a non-stick pan. i guess you have to hold the handle of the pan from it lifting up. also use paper towel to lightly oil the pan. i hope this is helpful.

fausta said...

maybe ..someday i will try it again.. and record in video.. so u can see... what the mistake that i do... and give the best suggestion... thank you very much 4 u'r attention

KH said...

Hi Kong Kay!

I have a photo essay assignment to do and I'm planning to set this wrapper-making as my topic. I was just wondering.. What time did you go in order to take the full process? Thanks in advance. :)

Kong-Kay said...

KH: I don't get what you mean by "What time did you go in order to take the full process?"

If you mean going to the shop that makes popiah, I don't know... you have to ask them. I just happen to be there when they make the skin at around 9 a.m.

KH said...

I went to the shop at around 8.30 and they've already started making the wrapper on the pan. But thankfully, the batter is almost finish and she went to mix a few batch. Got a few interesting photos of the entire process.

And thanks a lot!

Anonymous said...

Hey gr8 post! N maybe you can help me cos i just tried making them and it didn't work out... A quite vital detail that i can't seem to find in any popiah-making instructions over the net is whether the dough needs to warm up to room temp before cooking it or if you use it straight from the fridge. I bet there's a huge diff in the cooking dynamics... Tnx a lot in advance! :)

Kong-Kay said...

you can use it straight from the fridge, as long as you can grab it, and it's pliable (springy).

Anonymous said...

Hi Kong Kay. I'm just wondering what kind of flour is used in this recipe? Thank you

yauyau said...

may i knw what brand all purpose flour and the brand of the tapioca flour

Kong-Kay said...

Blue Key brand flour was used.

Tan said...

Hi
Thanks for the elaborate explanation and pictures...

Just wanted to confirm, 1 kg of flour, means all purpose flour?

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