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

Ingredients

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

Instructions

1. 1Combine the 1 cup Rice Flour and the 1/2 cup Tapioca Starch in a large bowl. Gradually pour in the 3/4 cup Hot Water while stirring constantly with a spoon until a shaggy dough forms. Add the 1/4 cup Cold Water and continue mixing and kneading with your hands for 5-7 minutes until a smooth, cohesive dough forms.
2. 2Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 30 minutes; this allows the flours to fully hydrate, making the dough easier to work with.
3. 3Gently divide the rested dough into 4 equal portions. On a clean counter surface, flatten one dough portion into a thin circle, about 8-10 inches in diameter. Brush the surface evenly with 1 tablespoon of the 3 tablespoons Sesame Oil. Sprinkle about 1/4 cup of the 1 cup Scallions and a pinch of the 1/2 teaspoon Salt over the oiled surface.
4. 4Starting from one edge, tightly roll up the circle into a long log. Carefully coil the log into a flat spiral shape, tucking the end underneath. Gently press down on the spiral with your palm to flatten it into a pancake, about 1/2-inch thick.
5. 5Repeat steps 3 and 4 with the remaining 3 dough portions, using the remaining 2 tablespoons Sesame Oil, 3/4 cup Scallions, and the rest of the 1/2 teaspoon Salt (divided evenly among the remaining pancakes).
6. 6Heat the 2 tablespoons Vegetable Oil in a large 10-12 inch skillet over medium heat (approximately 175°C-190°C or 350°F-375°F). The oil is ready when a tiny piece of dough dropped into it sizzles immediately.
7. 7Carefully place one scallion pancake into the hot skillet. Cook for 3 to 4 minutes per side, until the pancake is golden brown and crispy on both sides, and you hear a gentle sizzle as it cooks. Repeat with the remaining pancakes, adding a little more of the 2 tablespoons Vegetable Oil to the skillet if it becomes dry before cooking the next pancake.
8. 8Serve the Taiwanese Scallion Pancakes hot.

Substitutions

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