Fig. 6
From: The genealogy of traditional Javanese cassava-based foods
The fourth generation represents food made from tapioca starch (a). b Porridges and moist meals. The porridges are bubur anyep (b (1)) and bubur grendhul (b (2)), while cenil (b (3)) is the moist, tasteless light meal when it is served without its complement: grated coconut and palm sugar sauce. c Fried snacks, such as krupuk (c (1)) and alen-alen (c (2))