What You Need to Know
The process involves breaking down starches through boiling or steaming, and then rinsing to remove excess starch and impurities. The extracted starch can be used as a thickening agent or cooked in various ways.
Steps
- 1.
Saksak (Sepik region): Forms the starch base for wrapped leaf packets
- 2.
Laplap (Vanuatu (adopted)): Provides binding agent for layered root vegetable dish
- 3.
Papeda (West Papua): Creates the characteristic viscous porridge texture
The Science
Primary Reaction
Gelatinization