Gluten-Free Taiwanese Scallion Pancake (Cong You Bing)

Instructions

1. 1In a large bowl, combine 1 cup of Rice Flour and 1/2 cup of Tapioca Starch.
2. 2Gradually pour in 3/4 cup of Hot Water while mixing with chopsticks or a spatula until a sticky dough forms. Continue mixing until the dough comes together.
3. 3Turn the dough out onto a clean surface lightly dusted with rice flour. Knead the dough for 5 to 7 minutes, until it becomes smooth and elastic. The dough should feel pliable.
4. 4Divide the dough into 4 equal portions. Flatten each portion into a thin circle, about 15.24-20.32 cm in diameter.
5. 5Brush the surface of each dough circle evenly with 2 tablespoons of Sesame Oil. Sprinkle the chopped 1 cup of Scallions and 1/2 teaspoon of Salt over the sesame oil.
6. 6Starting from one edge, tightly roll each circle into a log. Coil each log into a flat spiral shape. Gently flatten each spiral with a rolling pin to form a pancake, about 0.635 cm thick.
7. 7Heat 2 tablespoons of Cooking Oil in a large skillet over medium heat, approximately 175°C.
8. 8Carefully place the pancakes into the hot skillet. Fry each pancake for 3 to 4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
9. 9Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot.

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