TAJ Premium Singoda Flour, Water Chestnut Flour, 2-Pounds

I used this for my chicken of the gods recipe. It is great does not have a overpowering flavor and made a nice and crispy crust. You can also mix it with cornstarch a little water and use it for fried Asian shrimp or vegetables.

Working through some traditional recipes in older cookbooks, I looked around for the water chestnut flour. Most people now use cornstarch, which works perfectly well, but the water chestnut flour was a great touch. Sauce is a little less glossy, and there is a subtle flavor that cornstarch lacks. Very nuanced, though, and if you do not do much Chinese cooking you may want to stick with cornstarch.

Smells very bad

Product came delivered with care, packaging kept it fresh and from tearing apart. Will order again.

This waterchestnut flour mixes well with water to thicken sauces and to marinate meat.

It’s bland and picks up the flavor of what’s added to it.

I doubt this is real water chestnut flour. I bough to make Chinese steam bozai cake. After I add pure water to it, it becomes brownish color batter. The real one should turn out white on color. I do not recommend this.

Successfully made water chestnut cake using this flour.