Popiah Masterclass: Making Popiah Skins from Scratch (Zoom)

Live on Zoom — 

Sydney, Australia         Sat, 27 Sep 2025 at 8:00 am AEST
London, United Kingdom    Fri, 26 Sep 2025 at 11:00 pm BST
Vancouver, Canada         Fri, 26 Sep 2025 at 3:00 pm PDT
New York, USA             Fri, 26 Sep 2025 at 6:00 pm EDT
Singapore, Singapore      Sat, 27 Sep 2025 at 6:00 am SGT

Can't attend Live? Don't worry, you will get the recording and all other materials to keep forever.

What You’ll Get

CORE SESSION:

90-min Workshop — Popiah Skins & Malaysian Popiah

Popiah is one of those dishes that almost no one makes properly anymore. It was on my restaurant menu back in the day — and the Sydney Morning Herald once reviewed us as the only Malaysian restaurant in Sydney that made “real” popiah skins from scratch.

In this workshop, I’ll show you how to make paper-thin, pliable popiah skins using the hawker technique I used in my business. I’ll also walk you through different filling and sauce variations so you can recreate the whole dish at home.

You’ll get:

• The full workshop recording
  
  

• Downloadable recipe PDFs for skins, fillings, and sauces
  
  

You’ll learn:

• The right dough consistency and mixing technique for popiah skins
  
  

• The wiping method to create even, thin crepes without tearing
  
  

• How to cook and layer the skins so they stay soft and flexible
  
  

• Recipes for fillings and sauces to complete the dish
  
  

BONUS:

Optional Q&A + Cook-Along (Zoom or in person if you're happy to travel to my place in Kogarah)

After the workshop, you’ll also have the option to book a follow-up Implementation Session with me.

This is where you can:

• Cook along with my Malaysian Hawker Pro students on Zoom (or in person) if you want, while I watch over your shoulder virtually
  
  

• Ask questions about technique, texture, or substitutions
  
  

• See how I troubleshoot common issues
  
  

• Reinforce what you learned and get more confident doing it yourself
  
  

It’s not compulsory, but most people find it makes a big difference when they try making popiah in their own kitchen.

Why This Workshop

Popiah skins are rarely demonstrated live because they take a very specific technique to get right. Once you’ve learned it, though, you’ll have a dish that stands out from the usual “DIY wraps” version that’s become the norm.

I’m Jackie M — Malaysian-born, Sydney-based, and I’ve been selling Malaysian street food for 30+ years. Popiah was one of the dishes from my restaurant menu, and this workshop is your chance to see how it’s done properly.

Is This For You?

This IS for you if:

• You want to learn how to make "real" popiah skins at home
  
  

• You’re interested in variations for fillings and sauces
  
  

• You want direct instruction from someone who’s made and sold popiah professionally
  
  

This is NOT for you if:

• You’re looking for shortcuts that only use store-bought skins
  
  

• You want a quick “wrap and go” recipe without technique
  

What ingredients and equipment will I need to reproduce popiah skins using your recipe?

• A dough mixer, a heavy-based non-stick (eg. cast iron) pan, and ideally (though not necessary), a laser thermometer.

Full Popiah Masterclass Package — $200 AUD

• Live Workshop Recording
  
  

• Recipes for skins, fillings, and sauces
  
  

• Optional cook-along with direct feedback
  
  

• Lifetime access to the replay and PDFs
  
  

One-time payment.

This is your chance to learn how to make popiah skins from scratch — exactly as I did in my restaurant, once noted by the Sydney Morning Herald as the only Malaysian eatery in Sydney making them in-house.