Tapioca

Extracted from the cassava root, tapioca is a pure starch with fascinating rheological properties. Unlike cereal starches, it possesses absolute clarity and a "chewy" (rubbery and elastic) texture highly prized in Asia. In gastronomic cooking, when boiled in a broth and then dehydrated in an oven at 60°C, it turns into a translucent sheet. Plunged subsequently into scorching oil (200°C), residual moisture vaporizes instantly, puffing the tapioca into an ultra-crispy blown glass tuile (krupuk).