In the late sixties, cooking using gas stove wasn't a norm. In the village, most household cooked using firewoods which needed to be chopped from the trunks of rubber trees and the kitchen unsurprisingly was a dark, messy place with grey ashes on the stove as the aftermath of cooking. Just before the fire died down and turned into ashes, the embers would glow and that would be inviting for cooking sweet tapioca. One'd just have to put the tapioca on top of the embers, turned it occasionally like one does during a barbeque party or bury the whole tapioca there in the embers and sit for its skin to turn black for having been burnt and the flesh, a golden yellow and the tapioca is ready for eating! Nowadays however, we just wrap a sweet tapioca and put in an oven. No hassle!
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