Corn starch can be replaced by potato starch, also called Taibai starch. It is characterized by sufficient viscosity, fine texture and good color, but poor water absorption. It can be used instead of corn starch to thicken soup, and it can also make the surface of food more shiny.
Corn starch can be replaced by sweet potato starch, also called sweet potato powder, which has strong water absorption, but poor viscosity and no luster.
Corn starch can be replaced by cassava flour, which will be transparent and Q-shaped when boiled in water, and can be used to make taro, pearls and other foods.
Differences among Corn Starch, Sweet Potato Starch and Potato Starch
Corn starch is a kind of starch made from corn, which is the most widely used starch in cooking. It can be used to make fried dishes with crispy skin, and it can also be used to size ingredients to make them smoother and more delicious.
Sweet potato starch is a kind of starch made from sweet potato. Its particles are coarse, and the viscosity after gelatinization is difficult to control, so it is generally used to make some Chinese snacks. Sweet potato starch products taste smooth and tough, and can be used to make vermicelli and vermicelli. Sweet potato powder commonly used in hot pot is made of sweet potato starch.
Potato starch is a kind of starch made from potato, which has fine texture and low gelatinization temperature, and can reduce the loss of nutrition and flavor caused by high temperature. Thickening with potato starch can ensure the original flavor of the ingredients to the greatest extent. Potato starch belongs to modified starch, which is a good thickener and can be used to make sauce foods.