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.