Cassava starch has a peak viscosity because the ratio of amylopectin to amylose is as high as 80:20. At the same time, cassava starch can also be modified to eliminate stickiness and produce loose structure, which can be kneaded with boiling water. Cassava flour is a kind of starch extracted from the tuberous roots of tropical plants, belonging to Aceraceae, the same family as castor, rubber and Jatropha curcas. Boiled with water and heated, it will be transparent and elastic in taste. Cassava flour is made of cassava flour, which is starch extracted from the roots of cassava or cassava plants. It is the main ingredient of baby food milk pudding, and is also used in thick soup and stew.