Don Signature Crab - Singapore Food Guide

Homemade Popiah Skins

Singapore-style homemade popiah skins — delicate, thin crepes for wrapping classic popiah fillings, made on a flat pan or non-stick skillet.

Homemade Popiah Skins

About this dish

Popiah skins are the soft, translucent wrappers that hold Singapore’s beloved popiah — a fresh, assembly-style roll often sold at hawker centres and kopitiams across the island. Making your own skins at home turns a simple weekend cooking session into a fun, hands-on feast; think family-style DIY popiah nights in the heartland or a potluck where everyone assembles their own roll. These crepes are mild in flavour, pliable and slightly chewy, perfect for piled fillings like shredded jicama (tau poh), sliced egg, prawns, bean sprouts and a lick of sweet hoisin or sambal.

At home in Singapore, you can make a batch and keep them stacked between sheets of baking paper for easy assembly later — handy for busy weeknight dinners or a lazy Sunday brunch in places like Tiong Bahru, East Coast or your neighbourhood void deck. The texture is key: they should be thin and barely opaque, with no browned spots. For a local twist, some cooks add a little pandan or coconut water for a faint aroma; others swap tapioca and cornflour ratios to get the right stretch for rolling with hearty zi char-style fillings.

These popiah skins are versatile: use them immediately for fresh popiah, wrap leftover stir-fries for a quick supper, or store chilled for picnic-style hand rolls. The method is forgiving once you get the heat and batter consistency right — a low-medium pan temperature, quick set time and gentle stacking. With a bit of practice you’ll start to match the thin, flexible skins you find at your favourite hawker stall.

Ingredients

  • 300 g plain (all-purpose) flour
  • 50 g tapioca starch (or substitute 50 g cornflour / cornstarch)
  • 1 tsp fine salt
  • 1 tsp caster sugar (optional, balances flavour)
  • 1 tbsp vegetable oil (neutral, e.g. canola) plus extra for brushing pan
  • 450 ml hot water (just-off-boil, about 85°C) — add gradually
  • 2 tbsp cornflour + 2 tbsp tapioca starch mixed with 2 tbsp water for dusting (optional)
  • 1–2 tbsp pandan juice or 1 tsp pandan paste (optional, for green-scented variant)
  • Vegetable oil spray or a small bowl of oil and pastry brush (for greasing)
  • Parchment paper or baking paper, cut into squares to separate stacked skins
  • Optional: 1 large egg, beaten (for a slightly richer, more pliable skin — omit for vegan)
  • Optional finishing: sesame oil for brushing (very light, for aroma, optional)

Step-by-Step Method

  1. Sift the plain flour and tapioca starch together into a large mixing bowl. Stir in the salt and caster sugar (if using) so the dry ingredients are evenly combined.
  2. Make a well in the centre and add the vegetable oil and pandan juice or beaten egg if using. Slowly pour about half the hot water while stirring with a wooden spoon or spatula to form a lumpy batter.
  3. Gradually add the remaining hot water and mix until you have a smooth, pourable batter. Aim for the consistency of single cream — it should coat the back of a spoon and spread thinly on the pan. Let the batter rest for 15–20 minutes to hydrate.
  4. Lightly grease a non-stick skillet or flat griddle with a thin film of oil and heat over low–medium heat. The surface should be hot but not smoking — around medium-low is ideal so the skins set without browning.
  5. Using a small ladle (about 3–4 tbsp) or a crepe spreader, pour a thin circle of batter onto the pan and quickly tilt and rotate to spread into a very thin round. Work briskly — the batter sets fast.
  6. Cook for about 25–40 seconds until the surface is matte and set but not browned. Lift an edge with a spatula to check translucency; it should be soft and flexible. If you see bubbles or browning, reduce the heat.
  7. Carefully transfer the cooked skin onto parchment paper and cover with another sheet or stack with a light layer of grease-proof paper between each to prevent sticking. Continue with the remaining batter, adjusting heat as needed.
  8. If skins become dry at the edges while you cook, steam them briefly over a covered pan for 20–30 seconds before stacking, or brush very lightly with a little oil. Keep the finished stack covered with a damp cloth if not using right away.
  9. To serve, layer popiah fillings on a skin and roll tightly. For storage, cool completely then wrap stacks in cling film and refrigerate for 2–3 days, or freeze separated by parchment for up to 1 month. Reheat by steaming gently or warming briefly on a hot pan covered with a lid.

Tips & Serving Ideas

  • Batter consistency is key — aim for a pourable, cream-like batter; if too thick add a little hot water, if too thin add a tablespoon of flour/starch.
  • Cook on low–medium heat: too hot and the skin will brown and lose flexibility, too cool and it won’t set thinly. Think steady gentle heat used at zi char stalls when they want soft textures.
  • Use tapioca starch (or cornstarch) to give the skins a slight chew and translucency. If you can’t find tapioca, cornstarch from NTUC FairPrice or Cold Storage works fine.
  • Work quickly to spread each skin before it sets. If you’re practicing, make a few test crepes to dial in ladle size and pan temperature.
  • Keep cooked skins covered with a damp cloth or stack between parchment to prevent drying — in Singapore’s air-conditioning and humidity they can dry out differently, so cover them.
  • Make-ahead: stack and refrigerate for 2–3 days or freeze separated by parchment for up to 1 month. Re-steam gently before using to restore pliability.
  • If you prefer a pandan aroma, add a small amount of pandan extract or juice to the water; just a little goes a long way for that local scent.

You might also like

More recipes to save for later.