• Plain flour (all-purpose flour) - Flour needs to be cooked in a fat (to become roux) to remove the raw taste, before being used as a thickening agent.

  • Corn flour (corn starch) - Best to be diluted in cold water to become slurry. Usually can not hold its thickening capacity when the dishes cool down. Hence, it is used a lot in a stir-fry dishes that need to be served hot.

  • Rice flour - It can hold its thickening capacity when the dishes cool down. Best to thicken something that needs to stay thick when it’s cold, like dessert. To apply, also dilute it in cold water to become slurry.