No Binder Gluten Free Chinese Scallion Pancakes (Cong you bing)
Serves 1
Directions
- 1Add salt and five spice powder into rice flour and mix evenenly.
- 2Heat rice bran oil to 170°C.
- 3Pour into the rice flour mixture and stir evenly then cool and set aside.
- 4Thinly slice scallions and set aside.
- 5Mix tapioca starch with water evenly and set aside.
- 6Add water to the mashed sweet potato, mix well and sieve.
- 7Bring to a boil on low heat then turn off the heat.
- 8Add the tapioca starch slurry to the hot sweet potato water and stir quickly while adding until uniform then let cool.
- 9Add mashed sweet potato to tapioca gum and stir well.
- 10Add rice flour and tapioca starch to the tapioca gum and knead the flour into a dough.
- 11Apply oil on the silicone mat.
- 12Add oil to bowl then place dough in bowl, apply oil, cover with cling wrap and let it rest for 30 minutes.
- 13Apply oil on the silicone mat.
- 14Knead dough for 5 minutes.
- 15Apply oil on the plate.
- 16Oil the surface and set aside.
- 17Roll out to a 25*20cm rectangular thin sheet.
- 18Spread the filling and thinly slice scallions.
- 19Roll up dough to enclose filling and coil into a round disc.
- 20Place on a sheet of baking paper and cover a sheet of baking paper then roll out to a 0.5cm thick round.
- 21Remove the baking paper.
- 22Put a small amount of oil in the non-stick frying pan.
- 23Heat over medium heat.
- 24Put the pancake in after the pan is hot then Cover and fry for 2 minutes.
- 25Flip over and Cover and fry for 1 minute or until golden.
- 26Place on paper towel to absorb moisture.
Ingredients
- 80 g Tapioca starch
- 115 g Water
- 100 g Mashed sweet potato
- 120 g Rice flour
- 60 g Rice bran oil
- 50 g Rice flour
- 1 tsp Salt
- 0.66 tsp Five spice powder
- Thinly sliced scallions
Equipment
Kitchen knifeCutting boardBowlsSpatulaThermometerSpoonWhiskSmall saucepanFrying panRolling pin
Tips
- No binders are needed
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