Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn.|
It is also grown from the endosperm, or white heart, of the corn kernel.
It has a distinctive appearance and feel when mixed raw with water or milk, giving easily to gentle pressure but resisting sudden pressure (see Non-Newtonian fluid).
It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar).
For this reason, recipes calling for powdered sugar often call for at least light cooking to remove the raw cornstarch taste.
The composition of cornstarch varies depending upon the feedstock, but it may be considered to be approximately 25% amylose and 75% amylopectin.
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