• Please weigh ingredients with digital kitchen scale. I do provide cup measurement but it is not accurate and accuracy is important with this gluten-free recipe

Prepare the filling:

• Combine flour, salt, and five-spice powder in a heat-proof bowl. Heat up the oil on the stove over medium heat until warm, about 330 F (170 C) if you have an instant-read thermometer. Pour the oil over the flour mixture and stir to combine. Set aside

Prepare the dipping sauce:

• Place all the ingredients for dipping sauce in a small saucepan and bring to a gentle boil and let the sugar melt. Set aside. It can be kept in the fridge for up to one week

Prepare the dough:

• Combine 30 grams (1/4 cup) of tapioca flour with 30 grams (2 Tbsp) of water to make a slurry
• Take half of the mashed potatoes and combine it with 85 grams (3/8 cups) of water. Mix until combined. Strain the mixture into a saucepan to make sure there's no lumps.
• Combine the rest of the tapioca flour and all of the rice flour in a large mixing bowl and set aside for later
• Put the saucepan on the stove over medium heat and bring to a boil. Turn off the heat and remove from the stove. Then gradually add in the tapioca slurry while stirring at the same time. It thickens almost instantly to form a glue-like consistency. Add the rest of the mashed potato and continue to stir to combine
• Add this glue-like dough ball to the tapioca and rice flour mixture. Use your clean hand to knead into a dough. Add one tablespoon of oil and continue to knead for about 5 minutes until the dough is soft and smooth. Apply a bit more oil all over the dough to prevent it from drying out. Cover this dough tightly and let it rest for 30 minutes

Shaping:

• Divide the dough into 4 pieces. Place them on a lightly-oiled plate and tightly covered. Oil your work surface. Work with one dough at a time.
• Use a rolling pin and roll it out into a thin rectangle sheet, roughtly about 10 x 7 inches in size. Apply the oil-flour paste mixture and sprinkle 1/4 of the scallion on the surface. Roll the dough up from the long side. Then form a coil into a disc
• Place this on a parchment paper and then cover with another piece of parchment paper. Roll it out to about 5 mm in thickness. Continue witht he rest of the dough. Leave the pancake stacked in between the parchment paper.

Cooking:

• Preheat a large non-stick pan over medium heat. Add about 1 teaspoon of oil. When the pan is hot, pick up one pancake, peel off the parchment paper on top, but leave the bottom part. Lower the pancake onto the pan then peel off the parchment paper. Cover with a lid and let it cook for about 3 minutes over medium heat on the first side, then uncover the lid and flip over and cook for another 2 minutes on the other side or until golden brown. Uncover the lid and flip to the other side and cook for another 30 seconds or so, then remove from the pan. Continue cooking the rest of the pancakes

To serve:

• Serve them immediately when they are still warm and slightly crisp on the outside with the dipping sauce on the side