Directions

1. Wash the sweet potatoes thoroughly and rub off any dirt. Trim away any damaged or black spots, then cut them into smaller chunks. (No need to peel.)

   

2. Add the sweet potatoes into a food processor. Pour in enough water to cover about half of the potatoes, then blend into a fine puree. Work in batches if needed.

   

3. Transfer the puree into a large container lined with a cheesecloth. Rinse out the processor so you don’t waste any starch.

   

4. Lift the cheesecloth and rub the puree continuously for 5–8 minutes while squeezing firmly to extract as much starch liquid as possible. Once done, collect the starch water to separate bowls.

   

5. Add more water to the pulp, mix well, and repeat the rubbing and squeezing process. Do this for about 5–6 rounds until most of the starch is extracted.

   

6. Let all the collected starch water sit undisturbed for about 3 hours so the starch can settle at the bottom.

   

7. Carefully pour off the top liquid, keeping the starch behind. Add clean water, stir well, and let it settle again in the fridge overnight to further purify.

   

8. The next day, pour off the liquid again. Transfer the starch onto a cheesecloth.

   

9. Dry the starch in a dehydrator at 35°C (95°F) for 24–36 hours, or sun-dry for 2–3 days until fully dry.

    

   

10. As it dries, break it into chunks to speed up the process. To check if the starch is fully dried, crush a piece in between your fingers and it should collapses and falls apart into sandy little pieces.

    

11. Once fully dry, crush it into coarse granules or grind it into a fine powder, depending on your preference. Store it in an airtight container for up to a year.