Batang Buruk
Batang Buruk 1pkt large popiah skin ( cut into 6strips ) 400g green beans powder 2cups milk powder 11/2cup icing sugar - fry greenbean powder until cooked set aside. - after cool mix I milk powder and sugar powder. - roll popiah skin. Roll with chopstick glue with flour+water. - deepfried until golden brown. - set aside to cool and mix with greenbean powder.
