Ingredients:
1 packet Popiah skin
300g chocolate milk (Compound)
1 tbsp shortening
Rainbow sprinkles
Directions/Instructions
- Roll one sheet of popiah with a bamboo satay stick, and close the end with "glue" (water+flour). Repeat the whole process till finished.
- Once everything is done, cut the rolled popiah about 1" and set it aside for about 3 hours before deep-frying.
- Heat oil on medium and deep fry the popiah until golden brown.
- While waiting for the fried popiah to cool, melt the chocolate and shorten it over a double boiler. Set aside to cool.
- Add the fried popiah to the melted chocolate and coat them evenly. Then scoop about 1 tsp into the mini cupcake lining and sprinkle some rainbow candy over the top.
- Once the chocolate hardens, transfer it to the air-tight container. Enjoy!
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