Step 1: Prepare the Popiah Skin Batter

Combine 60g bread flour with 60g plain flour in a bowl. Add 1/2 teaspoon of salt. Gradually add 220ml of boiled water (cooled to room temperature) while whisking. Mix until the batter is smooth and has no more clumps, ensuring a consistent texture.

Step 2: Rest the Batter

Cover the smooth batter and let it rest for one hour at room temperature.

Step 3: Prepare the Tofu

Dice one medium firm tofu into small cubes. Pan fry the diced tofu in a little oil until it turns light golden brown. Season with a pinch of salt while frying. Once done, set the pan-fried tofu aside in a bowl.

Step 4: Scramble the Eggs

Pour the beaten eggs into the same pan with a little oil. Lightly scramble the eggs as they set. Once cooked, set the scrambled eggs aside in a separate bowl.

Step 5: Sauté Aromatics and Jicama

In the same pan, add a little more oil if needed. Sauté minced garlic and sliced shallots over medium heat until fragrant. Add the julienned jicama and carrot to the pan. Stir-fry them until they become tender, which takes about 2 minutes.

Step 6: Season and Simmer the Filling

Add 2 tablespoons of light soy sauce, white pepper, and seasoning powder to the jicama and carrot mixture. Stir-fry gently to mix thoroughly. Drizzle 1 tablespoon of dark soy sauce and mix again. Add a small amount of water, then cover the pan and let it simmer for 10 minutes. Cook until the jicama turns translucent. Taste and add salt if needed. Let the filling cool down slightly before use.

Step 7: Cook the Popiah Wrappers

Before cooking, give the rested batter a quick stir. Use a pastry brush to brush a minimum of two layers of batter onto a non-stick pan over very low heat. Ensure the pan is not too hot; lift it away from the heat if necessary. Wait for the wrapper skin to dry up. Once the wrapper starts to dry, gently lift the edges with a turner or your fingers to peel it off the pan. Be careful as the pan is hot and the wrapper is delicate. If the wrapper tears, don't worry, it can be addressed during wrapping. Discard any wrappers that are too crackly or stick to the pan due to overcooking or high heat.

Step 8: Assemble the Popiah

Lay a popiah wrapper flat on a clean surface. Brush sweet sauce (or hoisin sauce) onto the center of the wrapper, spreading it evenly. Add a spoonful of chili sauce on top. Sprinkle a handful of ground peanuts. Layer the jicama and carrot filling, followed by the pan-fried tofu, scrambled eggs, bakwa (pork jerky), crispy pork lard, and julienned cucumber. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll the popiah as snugly as possible from bottom to top to create a tight spring roll.

Step 9: Serve the Popiah

Using a sharp knife (a serrated knife is easier), cut the wrapped popiah into 4 portions. Arrange the cut popiah on a serving plate. Popiah can be enjoyed immediately as a snack or a main meal.

• Mix the batter with a whisk until it is smooth and clump-free.

• Brush a minimum of two layers of batter onto the pan to ensure no holes in the wrapper.

• A wider pastry brush is recommended for easier and more even application of the batter.

• If the pan becomes too hot while brushing, lift it away from the heat temporarily.

• Gently peel off the delicate wrappers, using a turner to assist if needed.

• Avoid cooking the wrapper at high heat or for too long, as it will become too crispy and not pliable.

• For wrappers with holes, layer two wrappers together to cover the larger holes.

• Use a serrated knife to cut the wrapped popiah for cleaner and easier slices.

• Hoisin sauce can be used as an alternative to the sweet sauce.

• To make it vegetarian, omit the bakwa (pork jerky) and crispy pork lard.