Corn flour is starch made from corn, and it is also one of the raw flour we usually call. Raw flour is divided into mung bean starch, cassava starch, potato starch, wheat starch and corn starch, which is the thickener of cooking dishes, that is, what we call "thickening".

In addition to thickening, corn flour is often used as a coagulant for cakes and snacks such as pudding because it can reduce gluten. The corn flour used for dessert should be raw, but not cooked. Desserts made from corn flour must be steamed before eating.