Making Batter For Japanese Vegetable Tempura: Part 3

"Hello my name is Hui and on behalf of Expert Village, I'm going to show how to cook vegetable tempura. The second version of the batter first we need 5 tablespoon of regular flour. As you see. Then we would add around 1 tablespoon of cornstarch. The ratio is around 5 to 1 and then we would add around half teaspoon of baking powder. 1 tablespoon of oil and then we would add ice cold water into the mixture as you see. If I add all the water at once if the batter got too thin, I can really not go back but I can always add more water if that is too little. So as you see the batter is almost ready and for the second batter you can see it is much thicker; that is the consistency what we are looking for. Again, we would put it in the refrigerator for around 20 minutes."