Tapioca, derived from the cassava root, is a versatile ingredient widely used in Cambodian cuisine for its texture and ability to absorb flavors. It appears in a variety of forms, from pearls in sweet desserts and drinks to flour for thickening sauces and soups. Tapioca pearls, enjoyed for their chewy texture, are a popular addition to beverages and sweet puddings, often combined with coconut milk and fruit.

This starch's neutral taste and gluten-free quality make it a staple in Cambodian kitchens, showcasing its adaptability in both savory dishes and sweet treats, reflecting the culinary diversity of the region.