Tapioca or sometimes called kanji is starch extracted from cassava tubers. Tapioca flour also has several other names, such as aci flour or starch. In Javanese it is known as aci boled. In Sundanese it is known as Aci Sampu. Tapioca has similar properties to sago flour, so the use of the two is interchangeable. In fact, in everyday conversation, the Betawi people even call it sago flour.

Tapioca flour, also known as starch, often appears in a number of cake recipes. Flour made from cassava starch is commonly used as an additional ingredient in several cooking menus. ... In typical Indonesian cakes, this flour serves to add a chewy texture.