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Recipe

Nutella® Banana Popiah

Inspired by Malaysia Popiah, great for breakfast.

Easy
15 min
Nutella Banana Popiah

INGRÉDIENTS FOR 2 PORTIONS

Popiah skins

1 egg for egg wash

Cooking oil

Filling:

3 bananas

30g toasted hazelnuts

Topping:

Nutella® (15g/portion)

Strawberries

Powdered sugar

Utensils:

Paring knife

Cutting board

Small bowl

Tong

Strainer

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

Nutella Banana Popiah

Slice bananas into thin pieces, cover with plastic wrap to prevent oxidization.

Nutella Banana Popiah

On a flat surface, lay popiah skin and place banana slices in the middle, sprinkle with toasted hazelnuts. Brush egg wash on the edges of the popiah skin.

Nutella Banana Popiah

Roll up into a cigar shape.

Nutella Banana Popiah

Heat oil in pan on medium heat, fry popiah until it turns golden brown.

Nutella Banana Popiah

Drain excess oil, and let popiah cool for several minutes before plating.

Arrange popiah on plate, drizzle Nutella® on top. Slice strawberries and garnish. Sprinkle with powdered sugar.

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Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

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Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

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