When you are baking your chunks, set your oven to 375°F (190 o C ). Baking makes them have that dry and crumbly texture that many people desire.

In case you are going to a frozen version, you can pass this step and jump to Step 3.

Parchment paper your baking dish or pan. Add in the cornstarch and begin pressing it downwards with either the back of a spoon or with your hands. You want to squeeze it to its smallest size - this is important in making hard pieces in the future.

When trying texture, then drizzle 1 or 2 tablespoons of water evenly across the surface during pressing. This provides the final chunks with a bit firmer and smoother bite.

For baked chunks:

Your tightly packed pan should be put in the oven and allowed 15-20 minutes. The cornstarch will only harden a little, but it should not brown - watch it. Once baked, allow to cool down.

For frozen chunks:

Rather than baking, prepare your pan and leave it in the freezer for 3–4 hours. This provides a less heavy and crisper crunch.

Both are effective - it is only a matter of the choice of the type of texture that you like.

When cooled (or frozen solid), pick out the slab of the pan. Then there is the fun part, which is breaking it! Break the block into uneven pieces with a knife, mallet, or you can use your hands.

The gratifying crack as it cracks open is actually half the pleasure.

Keep your chunks in an airtight container to keep them dry. They are able to take a few weeks at room temperature, provided that they are kept dry.

And that’s it! You have prepared your own batch of Cornstarch Chunks Recipe-- pure, plain, and strangely pleasing.