This is a recipe from my neighbour. She's 85 and was formerly from CHINA. Still cooking for us kids. I posted it in www.recipezaar.com
250 g flour
1 tablespoon tapioca flour
1/2 teaspoon baking powder
2 tablespoons corn oil
1 large egg, lightly beaten
325 ml water
1 Sift together the dry ingredients.
2 Mix in the rest of the ingredients.
3 Knead the dough. It should have a bouncy texture, and should stick to your hand. 4 Heat up a wok, without oil ( there's oil from the ingredient), and make sure to use a non stick pan, as it is easier.
5 When the wok is hot, spread the dough around the wok in a thin layer (use your hand as the dough is still sticking to it). Size is about 6 inches.
6 Remove when cooked (roughly around 30 seconds).
7 Keep the cooked popiah skin moist by covering with a CLEAN damp cloth.
Another version from CHEF DUDO
1 cup rice flour
4 tablespoons flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vegetable oil
2 cups water
1 sieve rice flour, flour and salt together twice.
2 In a separate bowl, mix the eggs, oil and water.
3 Pour this mixture into the dry ingredients to form a batter.
4 Mix thoroughly to get all the lumps out.
5 Cover and set aside in a cool place for an hour.
6 Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
7 Pour in a little batter and quickly swirl it around to make a thin pancake.
8 You don't have to flip it to cook the other side and it should not brown.
9 Remove it from the pan when it looks like it has set.
10 Repeat until all batter is used.
11 Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
12 They freeze well, just remember to separate them with clingfilm between the
Enjoy ! Bon Apetit