Instructions: Pour the boiling water over the flour in a medium bowl and mix, using chopsticks or a fork, until combined. Add the cold water and stir until the dough is evenly moistened. Turn the dough out onto a lightly floured surface and knead until it is smooth and satiny, about 5 minutes. Re-flour the surface and your hands as necessary to prevent the dough from sticking. Return the dough to a bowl, cover with a kitchen towel and let rest for 30 minutes.

Stir the sesame oil and 1 teaspoon of the vegetable oil together in a small bowl. Set aside.

Cut the dough into 4 equal portions. Roll one portion of the dough into a circle 5 to 6 inches in diameter and about 1/8-inch thick. Brush the dough circle with a thin film of the reserved oil. Sprinkle about one-eighth of the green onions, cilantro and salt over the dough and roll the dough into a cylinder. Coil the dough cylinder into a round patty and tuck end of dough cylinder under the patty. Lightly dust your work surface with cornstarch. Roll the patty out to a 1/8-inch-thick circle, dusting with more cornstarch as necessary to prevent sticking. Repeat with the remaining dough.

Heat a skillet wide enough to fit a cake comfortably over medium heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom. Slip a cake into the skillet and cook, turning once, until golden brown, about 2 minutes on each side. Repeat with the remaining cakes, adding more oil as needed. Slice each pancake into 6 wedges and serve hot.

This recipe yields 4 cakes.

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