Tapioca

Used throughout North and South America, Africa, and Asia, the tapioca root goes by names such as cassava, manioc root, sago root, and others. The starch of this tuber has a unique gelatinous quality that imparts an elastic texture to foods. It is this property that makes it so essential to certain dumpling and noodle recipes. Combined with rice flour, it makes a dough with a firm bite yet still some chewiness to it. The raw tuber is sometimes grated for use in cakes. In Malaysia it is cut into large strips, steamed, and served with a mixture of grated fresh coconut, sugar, and salt. Thai: man sahm bpa lang; Malay: ubi kayu; Vietnamese: khoai mì