Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Hasude
4–5Ingredients
Directions
Make the mass
Melt butter in a pot over medium‑high heat.
Gradually mix in the cornstarch.
Once all the cornstarch is added, cook until the mass becomes yellow.
Sweeten with some sugar.
Syrup and shape
Separately prepare a syrup using the remaining sugar and water.
After it is done cooking, shape the mass using a spoon or plastic shapes.
Pour the syrup on top.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cornstarch
- Forms the thick, starchy mass that sets firm when cooked and cooled.
- Butter
- Adds fat for richness and helps the cornstarch mass stay smooth and glossy.
- White granulated sugar
- Sweetens the mass and syrup, and helps the syrup flow and coat the shapes.
The step that matters
Cook the mass until it turns yellow. Cornstarch thickens only when cooked fully, and stopping early leaves a pasty, raw-starch taste and texture. Stirring steadily keeps it from scorching on the bottom of the pot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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