Indian Arrow Root
Ingredients
Directions
Prepare the starch
Pound or grate the Indian arrowroot in water to create a paste.
Let the mixture settle to separate the starch.
In a bowl, mix the settled starch with ½ cup of cold water until smooth.
Make the jelly
Pour 2 cups of boiling water over the paste, stirring until it forms a transparent jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian arrowroot
- Provides the starch that thickens the water into a clear, firm jelly when heated.
- Boiling water
- Heat gelatinizes the starch, turning the mixture thick and transparent as it cooks.
The step that matters
Stirring the boiling water into the paste. Stirring keeps the hot water evenly mixed with the starch so it gelatinizes uniformly, avoiding lumps and an uneven, cloudy jelly.
“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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