In popiah, jicama is locally known by what name?

In popiah, jicama is locally known as bangkuang.

Bangkuang is the crisp, mildly sweet root used as a central filling in many Southeast Asian popiah. It is commonly grated, then steamed or stir-fried before being combined with other ingredients and wrapped in a soft, thin popiah skin.

The root is also called yam bean, Mexican turnip, or sengkuang in different places. These names can create confusion because popiah recipes and English-language menus sometimes translate jicama simply as “turnip.” Jicama is not the same botanical plant as the European turnip, even though both are edible roots.

Popiah is associated with Fujianese and Teochew food traditions and is eaten in Singapore, Malaysia, Taiwan, and other communities. Its filling varies by region and vendor, but may include bean sprouts, French beans, lettuce, carrots, tofu, Chinese sausage, omelette, peanuts, and fried shallots. The name itself refers to a thin pancake or flatbread in Hokkien and Teochew usage.