Jinbai Lily Starch, also known as澄面or汀粉, is wheat starch. The powder is white and fine, and when mixed with water to form a dough, it becomes semi-transparent. After steaming, it becomes crystal clear. It is primarily used to make the outer layer of Cantonese dim sum such as shrimp dumplings, rice rolls, and crystal cakes, giving the dim sum a smooth and slippery texture.
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