thick cornflour / cornstarch paste -

A thick paste made from cornstarch (maize starch) and liquid, typically water or broth, mixed in a high ratio of starch to liquid. Cornstarch is derived from the endosperm of corn kernels (Zea mays), extracted through wet-milling processes and dried into a fine, white powder. When combined with liquid and heated, cornstarch undergoes gelatinization—the starch granules absorb liquid, swell, and rupture, creating a viscous, translucent paste with a smooth, glossy texture. This paste lacks significant flavor of its own and serves primarily as a thickening and binding agent in cooking.

The ratio of cornstarch to liquid determines paste consistency; thick pastes typically use approximately 1 part cornstarch to 2-3 parts liquid by weight. The paste becomes more viscous as it cools, and repeated heating may cause thinning due to starch breakdown, a phenomenon known as retrogradation.

Thick cornstarch paste functions as a binding, thickening, and texturizing agent across numerous culinary applications. In Asian cuisines—particularly Chinese, Thai, and Vietnamese—it is used as a slurry to coat proteins before stir-frying, creating a silky exterior and sealing in juices. The paste serves as a primary thickener for sauces, gravies, and soups, creating a glossy finish without cloudiness. In baking and pastry work, it contributes to the structure of batters, mousses, and custards. The paste can also be used as a breading or adhesive component in composed dishes, and in puddings and desserts for a smooth, creamy texture without grittiness.