A microwave cookable or reheatable foodstuff coating composition consisting 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 selected from a group consisting of rice flour and rice flour with one or more of soy flour, maize 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. The gelling agent may be collagen, alginate, xanthan gum, gelatine, guar gum, agar gum, gum arabic, locust bean gum or carrageenan and the other ingredient may be egg solids, preferably egg solids from egg material selected from whole egg, egg yolk and egg white.
