Gluten-Free Scallion Pancakes

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 3/4 cup Hot Water
• 2 tablespoons Cold Water
• 1/2 cup Scallions
• 2 tablespoons Sesame Oil
• 1/2 teaspoon Salt
• 2 tablespoons Cooking Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup of rice flour, 1/2 cup of tapioca starch, and 1/2 teaspoon of salt.
2. 2Gradually add 3/4 cup of hot water to the dry ingredients, mixing with chopsticks or a fork until a shaggy dough forms.
3. 3Add 2 tablespoons of cold water and knead the dough with your hands until it becomes smooth and pliable, about 2-3 minutes. Cover the bowl and let the dough rest for 15 minutes.
4. 4Divide the rested dough into 4 equal portions. On a clean surface lightly dusted with rice flour, roll out each portion into a thin circle, about 15.24-20.32 cm in diameter.
5. 5Brush the surface of each dough circle evenly with 1/2 tablespoon of sesame oil. Sprinkle the chopped 1/2 cup of scallions and a pinch more salt over the sesame oil.
6. 6Starting from one edge, tightly roll up each circle into a long log. Coil each log into a flat spiral shape and tuck the end of the dough underneath the coil to secure it.
7. 7Gently flatten each spiral with your hands or a rolling pin into a pancake shape, about 1.27 cm thick.
8. 8Heat 1 tablespoon of cooking oil in a 25.4 cm skillet over medium heat, approximately 163°C. Once the oil is shimmering, carefully place 1 or 2 pancakes into the skillet.
9. 9Cook the pancakes for 3-4 minutes per side, until they are golden brown and crispy. The edges should look firm and the center should feel slightly puffed. Repeat with the remaining pancakes, adding the remaining 1 tablespoon of cooking oil as needed.
10. 10Serve the gluten-free scallion pancakes hot.

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