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Easy Taiwanese Scallion Pancake Recipe (Cong You Bing)

This Taiwanese Pancake recipe brings a popular street food snack in Taiwan into your very own home kitchen! Vegan, gluten-free, and loaded with fresh onion flavors. These cassava pancakes are crispy, golden, and delicious any time of day.
Course: Appetizer, Snack
Cuisine: asian
Keyword: cong you bing, green onion pancakes, Taiwanese pancake
Author: Remy Park

Ingredients

  • dry ingredients
  • 1/2 cup cassava flour
  • 1/4 cup rice flour
  • 1/4 cup tapioca starch
  • 1/2 tsp salt
  • other ingredients
  • 1 1/2 cup boiling water
  • 1 tbsp toasted sesame oil
  • 6-8 scallions thinly sliced

Instructions

  • 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!

Notes

Secrets to Success

  • This recipe requires a generous amount of oil to make properly, so don't be shy with it when frying them up!
  • You can turn these pancakes into a full meal by adding toppings and fillings. In Taiwan, you'll often find them served with egg, so I experimented with my vegan omelette mixture, and it's delicious! Other fillings include cheese, vegetables, spices, and more. 
  • In Taiwan, these pancakes are usually made with wheat flour, so they're not gluten-free. They sometimes contain eggs, but most recipes are naturally vegan. I made this recipe gluten-free because I typically refrain from gluten. 
  • Use your preferred vegetable oil or neutral cooking oil if sesame oil is not available. 

Serving Tips

Storage Tips

  • Let the pancakes cool completely. Then, Wrap each Taiwanese pancake individually in plastic wrap or reusable wraps and store them in an airtight container.
  • Refrigerate for up to 3-4 days or freeze for up to 2-3 months. 
  • Thaw at room temperature and reheat in the oven or stovetop.