Not the same.

Raw flour is what Hong Kong and others call corn starch. Starch generally have potato starch, corn starch, sweet potato starch, wheat starch. Potato starch viscous often thickened cool discoloration, corn starch has a sweet taste, thickened after the cool does not change color, often do pastry and western food, sweet potato starch, color without viscosity, snacks and pastry commonly used, wheat starch, generally used to do cold skin or some very good-looking crystal crust of food.

Corn starch (corn starch), also known as corn starch. Commonly known as six grain flour. White slightly yellowish powder. Corn impregnated with 0.3% sulfite, through the crushing, sieving, precipitation, drying, grinding and other processes and made. The common product contains a small amount of fat and protein, etc.. It is highly hygroscopic and can reach up to 30% or more. Corn starch has important uses in many areas.

Starch is a high polymer of glucose, colorless and tasteless, and is a transparent liquid when heated. Although it is colorless and tasteless, it occupies an important position in cooking and flavoring, and starch is indispensable for adjusting sauce and thickening. In other techniques of cooking, such as hanging paste, sizing, patting powder also plays an important role.