Malaysian Recipe Popiah or Stuffed Pancake Rolls
INGREDIENTS-
Popiah Skins
- 290g plain wheat flour
- 350g plain flour OR:
- 60g tapioca flour (optional if you want a lighter mix)
- 8 large eggs
- 4 cups water
- dash of salt
Ingredients for fillings
- 3 tbsp vegetable oil
- 4 cloves garlic (crushed)
- 3 tbsp fermented soya beans (tauco)
- 250g shrimp (peeled, deveined, chopped)
- 250g minced pork or chicken
- 600g bamboo shoots (drained & shredded)
- 2 yam beans (peeled & shredded)
- 250g firm beancurd (shredded & deep-fried till golden brown)
- 1 tsp dark soya sauce
- dash of sugar and salt (to taste)
Garnish Ingredients
- Asian lettuce leaves (washed & drained)
- Tim Cheong or Chinese sweet black sauce (alternate: kecap manis)
- red chilies - pound to a paste (alternate: red chili sauce)
- 12 cloves garlic (crushed to a paste)
- 250g beansprouts (washed, drained & tailed)
- 1 Lebanese cucumber (shredded)
- 2 tbsp coriander leaves (chopped fine)
- 250g cooked shrimps
- 250g cooked crabmeat
- 3 eggs (cooked into omelettes, rolled up and shredded finely)
- 1/2 cup fried onion flakes
- Optional: roasted peanuts (lightly crushed)
Remember to use a damp towel or damp paper towel on the skins when not in use otherwise they can dry up in minutes making them too brittle and fragile to handle. Discard should this happen.
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To Make the Popiah Skins:
- First, sift the flour into a basin
- Make a well in the centre, break in the eggs and stir lightly
- Add water to produce a batter
- Stir out the lumps and leave the batter to stand for 1 hour
- Brush a frying pan with oil lightly
- Heat the pan to hot (but don't overheat)
- Pour enough batter to cover bottom of pan thinly
- Allow to cook till pancake lifts around edges and is cooked
- If it is too thick, stir a little more water into the batter
- Repeat
- HINT: The pan is too hot when holes form in the pancake. Placing the pancakes over
back of a plate make it easier to seperate them when you need them later.
To make Popiah fillings:
- In a wok, heat the oil
- Add garlic and fry till golden brown
- Add soya bean paste and stir fry till fragrant
- Add in raw pranw and pork or chicken and stir fry till they change color
- Add in bamboo shoots and yam beans, a dash of water
- Cover the wok and steam till vegetables wilt
- Uncover and evaporate any remaining water
- Add in the beancurd, soy sauce, sugar and salt, continue to cook till vegetables are cooked and everything is fairly dry
- Dish into a serving plate
- Assemble all the garnish ingredients beside the serving plate as well as the stake of popiah pancakes
- Instruct guest to take one hold of the pancake and position it on their plate
- Spread sweet sauce on skin, then add the garnish and the fillings
- Roll up and eat (alternate: cut into 4 pieces for easier handling)
Image of Yam Bean or Jicama
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