Fig. 1
From: The genealogy of traditional Javanese cassava-based foods
Cassava roots (a) and its products. The generated products are dried slices of gaplek (b (1)) or tepung gaplek (b (2)). The processed tepung gaplek (c (1)) is ready to be steamed. In turn, it results in nasi gaplek (c (2)). Gaplek and tepung gaplek are the predominant raw materials for both dishes and meals based on dried cassava