Poh Piah Per

It was one of the times where I help my mum run an errand. I was told to buy poh piah per (skin of pohpiah). Usually, I can get them at a small poh piah stall near a street. However, it was a bit different this time because it was still very early in the morning, and the stall is yet to be ready. So, the only other place that I can to get the poh piah per is a house of the poh piah per makers. And so, I was there.

It was an old wooden house. At the house of the poh piah per makers, of course there will be a high possibility for me to witness the process of making poh piah per.

Actually; I was expecting to see something like this:Thank to my sis for posing for this pic~hehe~

But what I saw was this;
I wouldn’t say that I was shocked, but I was rather surprised and amused. After all these years of eating poh piah I never ponder on how its skin was made. It was that day that I finally know the actual way of making poh piah per. I know I’m Suah Ku (means mountain tortoise in hokkien, used to describe someone who has little exposure), however, I’m sure that many of those around my age or younger never know it as well.

And so I observed the old lady completing several rounds of the whole process.

First, she sticks the whole bundle of flour and spins it on the hot metal surface.
Then, she pulls the bundle of flour, leaving behind a thin layer of flour on the hot metal surface.
And after that, with her other hand, she skillfully peals the thin layer of flour off the hot metal surface.
And there you have it, the poh piah per, at the price of 80cents per 100g.