Gluten-Free Taiwanese Scallion Pancake (Cong You Bing)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 3/4 cup Water, warm
• 1 cup Green Onions, chopped
• 2 tablespoons Sesame Oil
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper
• 3 tablespoons Cooking Oil

Instructions

1. 1In a large bowl, combine 1 cup Rice Flour, 1/2 cup Tapioca Starch, 1 teaspoon Salt, and 1/2 teaspoon White Pepper.
2. 2Gradually add the 3/4 cup warm Water to the dry ingredients and mix until a soft dough forms. Knead the dough on a clean surface for 5 minutes until it is smooth and elastic. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes. This resting period helps the dough become more pliable.
3. 3Divide the rested dough into 4 equal portions. On a surface lightly dusted with rice flour, take one portion of dough and roll it out into a thin circle, about 8-10 inches in diameter.
4. 4Brush the surface of the rolled-out dough evenly with 1 tablespoon of Sesame Oil. Sprinkle half of the 1 cup chopped Green Onions over the sesame oil.
5. 5Starting from one edge, tightly roll up the dough circle like a jelly roll. Then, gently coil the rolled dough into a spiral shape, tucking the end underneath.
6. 6Using a rolling pin, carefully flatten the coiled dough spiral into a pancake shape, about 6 inches in diameter and 1/4-inch thick. Repeat steps 3-8 for the remaining 3 portions of dough.
7. 7Heat 3 tablespoons of Cooking Oil in a large skillet over medium heat (350°F / 175°C). Once the oil is shimmering, carefully place one pancake into the skillet. Cook for 3-4 minutes per side, until the pancake is golden brown and crispy on both sides. Adjust heat as needed to prevent burning.
8. 8Remove the cooked pancake from the skillet and place it on a wire rack to drain any excess oil. Repeat step 7 with the remaining pancakes. Serve hot.

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