Editing Tapioca (section)

====Southeast Asia====
{{See also|Maida (flour)}}[[File:Thai Tapioca Pudding.jpg|thumb|Thai tapioca pudding]]
In Southeast Asia, the cassava root is commonly cut into slices, wedges or strips, fried, and served as [[tapioca chips]], similar to [[potato chips]], [[potato wedges|wedges]] or [[french fries]]. Another method is to boil large blocks until soft and serve them with grated [[coconut]] as a dessert, either slightly salted or sweetened, usually with [[palm sugar]] syrup. In Thailand, this dish is called ''mansampalang'' (มันสำปะหลัง).

Commercially prepared tapioca has many uses. Tapioca powder is commonly used as a thickener for soups and other liquid foods. It is also used as a binder in [[Tablet (pharmacy)|pharmaceutical tablets]] and natural paints. The flour is used to make tender breads, cakes, biscuits, cookies, and other delicacies. Tapioca flakes are used to thicken the filling of [[pie]]s made with fruits having a high water content.

A typical recipe for tapioca jelly can be made by washing two tablespoonfuls of tapioca, pouring a pint of water over it, and soaking it for three hours. The mixture is placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavored with coconut milk or a little wine, and eaten alone or with cream.

=====Indonesia=====
{{see|Krupuk|Kripik|Cilok}}
[[File:Tapioca cracker.jpg|thumb|upright|Tapioca crackers from Indonesia sold in a [[Los Angeles]], [[California]] market]]
[[Krupuk]], or traditional Indonesian crackers, is a significant use of tapioca starch in [[Indonesia]]. The most common krupuk is ''kerupuk kampung'' or ''kerupuk aci'' made of tapioca starch. The tapioca starch might be flavored with minced shrimp as ''krupuk udang'' ([[prawn cracker]]) or ''krupuk ikan'' ([[fish cracker]]). The thinly sliced or sometimes quite thick cassava was also sun-dried and deep fried to be made as ''[[kripik]] singkong'' crackers ([[cassava chips]] or [[tapioca chips]]). A variant of hot and spicy ''kripik singkong'' coated with sugar and chili pepper is known as ''kripik [[balado (food)|balado]]''<ref>{{cite web|url=http://www.radioaustralia.net.au/indonesian/2014-02-07/warga-australia-pun-belajar-membuat-keripik-balado/1261030|title=Warga Australia Pun Belajar Membuat Keripik Balado|website=www.radioaustralia.net.au|language=id|access-date=2018-01-27|archive-date=January 27, 2018|archive-url=https://web.archive.org/web/20180127202341/http://www.radioaustralia.net.au/indonesian/2014-02-07/warga-australia-pun-belajar-membuat-keripik-balado/1261030|url-status=live}}</ref> or ''[[keripik sanjay]]'', a specialty of [[Bukittinggi]] city in West Sumatra.

[[Cilok]] is a tapioca dumpling snack. [[Tapai]] is made by fermenting large blocks with a yeast-like bacteria culture to produce a sweet and slightly alcoholic dessert. Further fermentation releases more liquids and alcohol, producing ''[[Tuak]]'', a sour alcoholic beverage.

=====Malaysia=====
A variation of the chips popular amongst the [[Malays (ethnic group)|Malays]] is ''kerepek pedas'', where the crisps are coated with a hot, sweet, and tangy [[Chili pepper|chili]] and [[onion]] paste, or [[sambal]], usually with fried [[anchovy|anchovies]] and [[peanut]]s added.

The cultivation of the plant is also extensively present in the Malay Peninsula, where in the hands of the Chinese, cassava tubers weighing from {{convert|4|-|13|kg}} are first scraped and then washed carefully. By being passed between rollers, they are reduced to a pulp which is again carefully washed, then shaken up with water. This causes the fecula to separate and pass through a very fine sieve, resulting in flour. The flour is repeatedly washed and then placed on mats to bleach via sun exposure and air. Different applications may be applied here to give rise to the popular and loved tapioca pearls in bubble tea beverages, also known as boba. The pearl tapioca is achieved by placing the flour in a cradle-shaped frame covered with canvas, where it's slightly moistened and rotated to be granulated. Finally, it is dried in the sun, then over the fire in a greased iron pan, and ready for the market.<ref>{{Cite journal|last=Dorris|first=George|date=2009-07-07|title=Dance and the New York Opera War, 1906–1912|journal=Dance Chronicle|volume=32|issue=2|pages=195–262|doi=10.1080/01472520902965924|s2cid=191626616|issn=0147-2526}}</ref>