A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt% water and 20 to 45 wt% by dry weight of an ingredient mixture including: a. 35 to 60 wt% of a flour component comprising one or more flours selected from soy flour, maize flour, rice flour and wheat flour； b. 15 to 35 wt% of non-modified starch； c. 0.1 to 5 wt% of a gelling agent； d. 0 to 15 wt% of modified starch； and e. 0 to 35 wt% of other edible ingredients.
