The variety available here in the US is from Central America or Mexico. It is bitter and coarse when
boiled and has a more yellow flesh - called balinghoy in Aklanon. The more edible one in the
Philippines has a white flesh when cooked and is smoother in consistency after boiling. It is called
balingka in Aklanon. Grated cassava (or cassava flour) can be used to make
a variety of snacks and sweets such as bibingka (now marketed as the
Philippine pancake in New York), pichi-pichi, ginataan, etc.
