Taiwanese Scallion Pancake (Cong You Bing) - Gluten-Free

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1/2 teaspoon Salt
• 1 cup Hot Water
• 1 cup Scallions
• 4 tablespoons Vegetable Oil
• 1 tablespoon Sesame Oil

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

Instructions

1. 1In a large bowl, combine the 1 cup Rice Flour, 1/2 cup Tapioca Starch, 1/4 cup Potato Starch, and 1/2 teaspoon Salt.
2. 2Carefully add the 1 cup of Hot Water to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Be careful, the water is hot!
3. 3Turn the dough out onto a clean surface lightly dusted with rice flour. Knead the dough for 5-7 minutes until it is smooth and elastic. If the dough feels too sticky, add a tiny bit more rice flour, about 1 teaspoon at a time, until it's manageable.
4. 4Divide the dough into 4 equal portions. On a lightly floured surface, roll 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 tablespoon of the 1 tablespoon Sesame Oil. Sprinkle the chopped 1 cup Scallions over the sesame oil.
6. 6Starting from one edge, tightly roll up each brushed and scallioned circle into a long log. Then, coil each log into a flat spiral shape.
7. 7Gently flatten each spiral with a rolling pin until it forms a pancake approximately 15.24 cm in diameter. Repeat this for all 4 pancakes.
8. 8Heat 1 tablespoon of the 4 tablespoons Vegetable Oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
9. 9Place one pancake into the hot skillet. Cook for 3-4 minutes per side, until the pancake is golden brown and crispy. Add another tablespoon of vegetable oil for each subsequent pancake. Repeat until all 4 pancakes are cooked.
10. 10Serve the Taiwanese Scallion Pancakes immediately.

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