Mala Popiah Skin

Why Singapore Loves Our Mala Popiah Skin

This is mala at its lightest — and loudest. Popiah skin delivers instant crunch with zero heaviness, making it the perfect carrier for mala seasoning. Singapore spice lovers adore how the heat and numbing sensation hit immediately, without the oiliness of heavier snacks.

It’s fast, addictive, and impossible to eat quietly.

Handmade Fresh Daily for Peak Taste & Texture

Popiah skins are fried gently until wafer-thin and brittle. They’re then tossed quickly in mala seasoning while still warm, ensuring flavour adheres without softening the crisp structure.

Fresh daily production guarantees maximum crunch, sharp aroma, and consistent spice intensity in every jar.

Premium Imported Ingredients, Zero Compromise

Wonton/popiah skin provides a feather-light base that shatters cleanly. Mala seasoning delivers layered chilli heat and numbing spice, while chicken stock adds savoury backbone.

Palm oil ensures clean frying, and seasoning is calibrated to stay punchy without bitterness.

Full ingredient list:
Wantan Skin, Mala Seasoning, Chicken Stock, Palm Oil, Icing Sugar, Salt, Maltodextrin, Monosodium Glutamate.
Allergen: Contains meat flavouring.

Perfect for Gifting — Corporate & Festive

This is a bold festive choice. Ideal for mala lovers, younger households, and lively CNY gatherings where strong flavours are celebrated.

For corporate gifting, it’s modern, daring, and memorable — a snack that stands out instantly.

Storage & Serving Tips

Store in a cool, dry place away from humidity. Reseal tightly after opening to preserve crunch and spice aroma. Best enjoyed at room temperature for full mala impact.

Consume within the recommended period for optimal freshness.

What Makes Ding Bakery Different

Ultra-thin snacks are unforgiving. At Ding Bakery, we control frying temperature and seasoning timing precisely — ensuring popiah skin stays crisp even under intense spice.

That discipline turns fragile sheets into crave-worthy icons.

Frequently Asked Questions