Gluten-Free Taiwanese Scallion Pancakes (Cong You Bing)

Ingredients

• 1 1/2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 1 cup Hot Water
• 1/4 cup Cold Water
• 1 cup Scallions, finely chopped
• 2 tablespoons Sesame Oil
• 1 teaspoon Salt
• 4 tablespoons Vegetable Oil, for cooking

Instructions

1. 1In a large bowl, combine the 1 1/2 cups rice flour and the 1/2 cup tapioca starch. Pour in the 1 cup hot water and mix with chopsticks or a spatula until a shaggy dough forms.
2. 2Add the 1/4 cup cold water to the bowl and knead the dough with your hands until it becomes smooth and elastic. Cover the bowl and let the dough rest for 30 minutes.
3. 3Divide 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 8-10 inches in diameter.
4. 4Brush the surface of each circle evenly with the 2 tablespoons sesame oil. Sprinkle the 1 cup scallions, finely chopped, and the 1 teaspoon salt over the sesame oil.
5. 5Starting from one edge, tightly roll up each brushed and sprinkled circle like a jelly roll. Coil the resulting log into a spiral shape, tucking the end underneath to secure it.
6. 6Gently flatten each coiled spiral with a rolling pin until it forms a pancake about 6-7 inches wide. Ensure the pancake is relatively even in thickness.
7. 7Heat the 4 tablespoons vegetable oil in a large skillet over medium heat, reaching approximately 350°F (175°C). Carefully place the pancakes into the hot oil.
8. 8Cook each pancake for 4-5 minutes per side, until both sides are golden brown and crispy. The pancakes should sound crisp when tapped.
9. 9Remove the cooked scallion pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.

Substitutions

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