Editing Tapioca (section)

=====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>