Corn starch.

Water 10
Corn starch 1.5
Glycerine 1
Vinegar 1
01Put all ingredients in a pan. Mix well.
02Heat and stir until it becomes jelly-like.
03Pour into a non-stick tray, mould, or baking paper.
04Let it dry fully. (It may take a few days.)

Tapioca starch.

Water 12
Tapioca starch 3
Glycerine 1
Vinegar 1
01Put all ingredients in a pan. Mix well.
02Heat and stir until it becomes jelly-like.
03Pour into a non-stick tray, mould, or baking paper.
04Let it dry fully. (It may take a few days.)

Tips.

To dry faster..
-Make it thin.
-Use the oven
High heat, short time (e.g. 180°C for 2 hours, then air dry)
Low heat, long time (e.g. 50°C for 8 hours)
* Each method creates a different texture. Try before finalising.
-Place by a window with airflow.
-Flip it once the top sets and holds its shape.

To change materiality..
Adjust ratios.
- Tapioca half / double parts of ingredients
- Corn half / double parts of ingredients When using the oven..
-Corn starch → makes a cracked surface.
-Tapioca starch → creates a bubbly finish.
-High temp (180°C\~) → browner colour.
*Test temperature and time to find your own texture.

To add colour..
Use food colouring.