The tuber is starchy with a crisp texture and a slightly sweet taste. It can be eaten raw; or cooked, e.g. in soups; or sliced and made into chips. The Chinese include it with stir-fried vegetables as an alternative to water chestnuts or bamboo shoots. They also pickle it. In Indonesia the tuber is used in making rujak, a sharp and spicy salad in which fruits are the main ingredients.