The leaves are slightly succulent, fleshy with a waxy glossy surface. These lumps can wash onto shore, where they look like chunks of waxy yellowish clay. The flowers are bell-shaped, pale yellow and somewhat waxy and fleshy. Waxy minerals have a lustre resembling wax. Some cultivated plant varieties have pure amylopectin starch without amylose, known as "waxy starches". Mutants lacking the GBSS protein produce starch containing only amylopectin, such as in waxy corn. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. The most used is waxy maize, others are glutinous rice and waxy potato starch. When ripe, this fruit comprises thick, pulpy jelly encased in a waxy thin-skinned shell. Their skin exudes a waxy coating that helps prevent evaporation. Varieties of glutinous and waxy rice are produced as major raw material for mochi. A wax sculpture is a depiction made using a waxy substance. The entire fruit is edible, including the slightly waxy skin. The inflorescence consists of large colourful sepallike bracts which surround three simple waxy flowers. Southeast Asian varieties have a smooth waxy texture.