These crispy and golden Taiwanese Scallion Pancakes are quick and easy to make with cassava and rice flour, plus lots of fresh scallions.
- 1/2 cup cassava flour
- 1/4 cup rice flour
- 1/4 cup tapioca starch
- 1/2 tsp salt
- 1 1/2 cup boiling water
- 1 tbsp toasted sesame oil
- 6–8 scallions, thinly sliced
- Whisk dry ingredients in a large bowl. Start with half of your boiling water and knead into the dough. Add remaining hot water until a nice dough forms. As results will vary based on cassava flour brand, add additional cassava flour as needed. Your dough should not be sticky–it should be easy to work with!
- Divide your dough into 6 equal parts and roll into balls.
- One part at a time, roll your dough between two nonstick baking mats or parchment paper to flatten until thin. Brush with sesame oil and sprinkle scallions all over the surface.
- Roll the dough into a tight coil, starting at one end of the pancake and rolling towards the other. Then roll the log so that it resembles a snail!
- Place this between baking mats again or parchment paper and roll out once again until nice and thin.
- Repeat with remaining dough, and you’re ready to fry!
- In a large pan over medium heat, add a generous amount of neutral oil. Once hot and sizzling, gently peel your pancake off the parchment and lay it flat on the pan.
- Cook for roughly 2-3 minutes on each side and cut into quarters. Enjoy!