Fried Popiah With Honey-Milk Powder

I was having a conversation with my aunt about food we used to eat when we were young. This addictive snack popped up - fried popiah with milk powder. It was something that we all loved to munch on during family gatherings. My aunt used to make this for Chinese New Year. She is part to blame for our expanding waistlines during the festive season!

I am only too thrilled to carry the tradition on.

Fried Popiah With Honey-Milk Powder

This yummy snack is easy to make! It's nice and crunchy. Imagine plain potato chips with lightly sweetened powdered milk - that's how this tastes like to me.

This are several variations to this recipe. Some flavour it with icing sugar. Others with a mixture of powdered milk and icing sugar. Then, there's the traditional recipe where ground green bean and sugar is used. For the traditional recipe however, the crackers or whatchamacallit is made from scratch with flour and coconut. We know this snack as 'Batang Buruk' (rotten log/wood) . Popiah skin is a convenient replacement of modern times.

Here is the recipe.

Fried Popiah With Honey-Milk Powder
Ingredients:
- 40 popiah skin, 8.½" x 8.½" (spring roll pastry - I used KG Pastry)
- 3 to 4 cups Dutch Lady honey-milk powder (or any other brand)
- 1 egg
- Cooking oil (enough for deep frying)
- Paper napkins

How-to:
1) Lightly beat the egg in a small bowl. Leave aside.
2) Lay out one popiah sheet. Brush the edge of one corner with egg. Using a chopstick, roll the popiah skin from the other end into a cylinder shape meeting the corner with the egg wash. Press lightly to seal. Do the same for the rest.
3) Slice the rolled popiah skins into bite sizes.
4) Heat cooking oil in a deep pan. Deep-fry the bite-sized popiah until it reaches a nice brown.
5) Place into a stainless steel wire mesh bowl lined with paper napkins to drain excess oil. Then, spread it out on a tray lined with fresh paper napkins to cool. (I changed the napkins once in between.)
6) Once it cools completely, toss lightly in honey-milk powder. Store in an air-tight container.

1) Popiah Skin/Wrapper 2) Egg and Chopsticks For The Popiah Roll
3) Rolling The Popiah 4) Forty Rolled Pieces
5) Slice The Popiah Rolls 6) A Sliced Popiah

Popiah Bites Ready For Deep-Frying

8) Popiah Bites Being Deep-Fried 9) Drain Excess Oil
10) Cooling The Popiah Bites 11) Once Cooled, Toss In Milk Powder

Fried Popiah With Honey-Milk Powder

I managed to fit these into three plastic cookie containers that were about 4½" (height) x 3½" (diameter) in size.

Fried Popiah With Honey-Milk Powder Stored In Airtight Containers

These Are For Eating!

Yummy Fried Popiah With Honey-Milk Powder

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This post is linked to Cook and Celebrate: Chinese New Year 2016, which is hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.