The Goodness of Freshly Handmade Popiah Skin

The word maybe ‘popiah’ maybe unheard of in the West but is a popular favourite among the Eastern folks of the Pacific region. Popiah skin (薄餅皮) in Chinese refers to the super soft, thin paper-like crepe or pancake made out of wheat flour. Once this skin evolves into a round spread of doughy texture, it is stuffed with abundant fillings such as sprout vegetables, thick chillie sauce, meat and other various savoury elements as one wishes to add in. 

History of the handmade popiah skin

As a traditional snack it is believed to have taken roots from the Fujian Province in south eastern China. At that time, there are claims stating that popiah was fondly consumed during spring time when the area was brimming with vegetables. Ever since then, it has been becomes the community’s quick bite specially where the Hokkien and Teochew people settled within the area.

In Singapore, handmade popiah skin is mostly enjoyed by the Chinese community and many popiah eatery joints are run by the Hokkien Chinese. Given its diversity, there are many versions that you will in and aorund Singapore. The Taiwanese popiah skin is said to be thin but tough. Fillings contain shredded carrot, shredded fried egg, cabbage, celery, bean sprout, dried tofu, and pork. Prior to rolling the circular skin, people sprinkle peanut powder and coriander to spice it up.

How to make your own popiah skins

Ann Chin’s signature popiah comes with a lot of flavours. It is made for any occasion or special events. We also provide on-site live stations for carnivals and events of a larger scale where popiah (and all our other offerings) are freshly prepared for the crowd. 

Here’s a recipe that you can try on your own:

What you will need

• 500 grams all-purpose flour
• 1 tsp sea salt
• 450 ml water

How it’s done

1. Frist, dissolve the salt with water. Pour the water into the flour, and with your hands try to mix it gently until you have batter with some thick consistency. If you find any remaining batter stuck at the edge of the bowl, you can scrape this off and drop it into the center of the batter.
2. Once this process has been repeated a few times, proceed to beat the batter with your hand. Continue until for about 10 minutes, when the batter has become smooth and elastic. It is advised to let the batter rest for about 20-30 minutes.
3. Prepare to make the wrapper. For this, you will need to place the pan on medium heat. Once the pan is hot, set the heat to low. 
4. Using one hand, coat the batter and rub onto the pan in circular motions. As the sides of the wrapper begin to curl up, use the other hand to peel off the wrapper. Place it on a plate.
5. This makes around 36 (6 ½ to 7 ½ inches) wrappers.
6. If the pan is too hot, the batter will not adhere to the pan. So adjust the temperature accordingly.

Fresh popiah skin from Ann Chin

An ultimate street food to tingle your tastebuds, we at Ann Chin want to preserve the heritage of our local foods, especially the popiah skin. After all, nothing beats the delicious texture that acts as the base for all other ingredients – holding it tightly as one! Contact us if you want to give them a try today!