Corn starch is raw flour, which is also used to thicken and gel when making cakes. Mung bean starch, potato starch and wheat starch can be used instead of corn flour.

1, mung bean starch: mung bean starch is made by soaking mung beans in water, swelling, grinding and settling. It has the characteristics of sufficient viscosity and low water absorption, and its color is white and shiny. It is possible to replace corn starch.

2. Potato starch: Potato is used as raw material, which is made by grinding, washing and precipitation. It has fine texture, white color and sticky foot, but its water absorption is not as good as mung bean starch, so it is also possible to replace corn starch.

3. Wheat starch: the main material is wheat, which is made by the effects of sedimentation after the gluten is washed out from the dough. It is white in color, but has a poor gloss, a certain viscosity, a strong fragrance and a soft taste, and can replace corn starch.