Sweet Potato Starch from Scratch
Ingredients: Sweet Potatoes (white fleshed recommended), Water · 2880 min cook time · 150kcal · ~₩9,000
Ingredients
3kg Sweet Potatoes (white fleshed recommended), 15L Water
Instructions
1. Wash the sweet potatoes and scrub off any mud. Cut away any damaged or black areas, then cut them into smaller pieces. There's no need to peel them.
2. Add the chopped sweet potatoes into a food processor, pour in some water to immerse half of the sweet potatoes, then blend into a fine puree. Pour the puree into a big container and continue with the next batch until all sweet potatoes are blended.
3. Prepare another large container and line it with a big cheesecloth. Pour in all the sweet potato puree. Lift the cheesecloth and hold it tight. Rub the puree non-stop for 5 to 8 minutes to wash out the starch. Squeeze it firmly to extract as much liquid as possible. Collect the starch water into a separate big pot.
4. Open up the cheesecloth, add more water to the pulp, and stir well. Lift the edge of the cheesecloth again and continue to rub and squeeze the puree for another 5 to 8 minutes. Combine the mixture with the previously collected starch water. Repeat this process for five to six rounds in total, using roughly 2 to 3 liters of water each time, until very little starch is left in the pulp.
5. Let the collected starch water sit undisturbed for 3 hours so the starch can settle at the bottom. Slowly and carefully pour off most of the liquid on the top, making sure to leave all the starch behind.
6. Loosen all the settled starch and combine it into one big bowl. Rinse all the containers and collect the water together. Add more water to the starch and stir well, making sure to lift all the starch from the bottom. Cover it and let it settle again in the fridge overnight.
7. The next day, take the starch out of the fridge. Carefully pour off the lighter water again. Transfer the starch onto a cheesecloth and dry it in a dehydrator at 35°C for about 24 to 36 hours. Alternatively, sun dry the starch for 2 to 3 days until fully dried.
8. Once fully dried, you can grind the starch in a blender for a fine texture or crush it by hand for a coarse texture. Store the sweet potato starch in a sealed container for up to 1 year at room temperature, avoiding direct sunlight and moisture.
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