You can choose according to your needs.

Mung bean starch:

Mung bean starch is the best starch and is rarely used. It is made from mung beans soaked in water, ground and then precipitated. Characteristics are: sufficient viscosity, low water absorption, white and shiny color.

Potato starch:

Potato starch is a starch commonly used in households today. It is made by grinding potatoes, washing them, and precipitating them. The characteristics are: sufficient viscosity, fine texture, white color, and gloss better than mung bean starch, but poor water absorption.

Wheat starch:

Wheat starch is precipitated from wheat bran after washing the gluten or made from flour. Its characteristics are: white in color, but with poor luster, not as good as potato flour in quality, and easy to precipitate after thickening.

Sweet potato starch:

Sweet potato starch is characterized by strong water absorption capacity, but poor viscosity, dull color, dark red with black color, and is produced by grating, rubbing and precipitating fresh potatoes. become.