Chewy Mochi Scallion Pancakes
Ingredients for pancake dough
- 1/3 cup (42g) cornstarch
- 1/3 cup boiling water
- 1/2 cup (104g) sweet glutinous rice flour
- 2 teaspoons sugar
- 3/4 cup (100g) all purpose flour
- 6 tablespoons water
- 1 teaspoon salt
Ingredients for roux
- 4 tablespoons sesame oil
- 1 1/2 teaspoon salt
- 1 cup chopped scallions
This recipe makes approximately 4 scallion pancakes. Adding the sweet glutinous rice flour to the dough is going to be what makes this have that special chewy texture.
- First, let’s make the scallion pancake dough. In a heatproof bowl, add cornstarch and boiling water. Using a silicon spatula, mix until evenly combined forming a thick, sticky dough.
- Add sweet glutinous rice flour, sugar, all purpose flour, water, and salt. Knead until the dough comes together into a smooth ball. I used a stand mixer and mixed on medium speed for about 7 minutes, but you can also knead by hand.
- Form the dough into a ball and divide into 4 equal pieces. Set aside.
- Now, let’s make the roux. In a small bowl, add sesame oil, salt, and scallions, mix to coat the scallions with oil. Set aside.
- Back to the dough balls, take each dough ball, and using a rolling pin, roll it into a thin circle (about 8 inches in diameter). Spread about 1/4 of the roux on top of the circle, but make sure to save about a half inch of dough around border to minimize leakage.
- Starting from one side of the circle, roll the circle of dough into a log and leave it seam side down. Then, form a tight coil with the log. Using a rolling pin, roll the dough back out to a thin circle (about 8 inches in diameter). Don’t worry if the scallions break through the dough. Repeat for the rest of the dough balls.
- Heat up a pan to medium high heat. Make sure you add enough oil of your choice to coat the entire bottom. Place one of the thin circles of dough onto the pan. Cook each side of the pancake until golden brown and crisp (approximately 7-10 minutes per side). You’re done!
Chewy Mochi Scallion Pancakes are my twist to the classic flaky scallion pancake that everyone loves. Taking inspiration from the wrapping of ham sui gok, which is a savory, fried chewy dumpling and the classic scallion pancake, I created this version which happens to be both chewy and crisp at the same time! Two different textures in one delicious pancake plus the flavor of the scallions and sesame oil really make this dish pop. It’s so delicious and a perfect appetizer or snack to make. You can even make it a meal by adding some filling and wrapping it up. While it may look similar to a regular scallion pancake, you’ve gotta try this out and let me know how it goes in the comments below!