1, potato starch instead of cassava flour: potato starch is extracted from potatoes by soaking and drying. The processed potato starch is bright white, similar to cassava flour, so it can also achieve the effect of cassava flour in appearance, and the potato starch has high sugar content and good viscosity, and the food made is also very elastic.

2. Corn starch replaces cassava flour: Corn starch is a white yellowish powder, which will turn into paste when it meets water. After cooling, its elasticity and viscosity are very high. Corn starch can also be used instead of cassava flour to make taro and other delicacies, and cassava is more expensive, while corn starch is extremely cost-effective.