Delta Usi (Starch)
Well made Delta Usi (Starch) is yellow, thick, stretchy and gelatinous.
Ingredients
- 1 cup Starch
- 2 cups water
- 1 tablespoon palmoil
Instructions
- Put starch in a medium bowl, add water and mix until you have a smooth slurry.
For non-stick pan:
- Pour starch slurry into the pan and place over low to medium heat. Add palm oil.
For ordinary pan:
- Pour oil into the pan, swirl to touch the sides.
- Place over low to medium heat then pour in your starch slurry.
- Using a wooden spoon, stir around continuously to avoid seeds. It will start to thicken and form clumps, keep stirring vigorously.
- As it comes together, the starch will form an opaque lump (look like semolina).
- Stir and pull to the sides of the pan, pulling it up. Repeat this motion fast. Then push back into the pan and stir and then pull to the sides again.
- Keep working on it vigorously until you get a translucent, stretchy ball. It will become more yellow as it gets cooked.
- Slide into your serving plate.
Notes
- If your starch seems to be hard, add a very small sprinkling of hot water, not much because if you add too much, it will cut through the palm oil in the starch and give it a different texture. It will be sticky instead of stretchy and gelatinous.
