Here’s a guide to making Cilok, a popular Indonesian street food—chewy tapioca balls served with savory peanut sauce or spicy chili sauce:
Ingredients (Makes ~20–25 cilok)
For the Cilok Balls:
- 200 g tapioca flour
- 50 g all-purpose flour
- 1 egg
- 1–2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 150 ml hot water (adjust as needed)
- Optional: finely chopped scallions
For Boiling:
- Water for boiling
For Peanut Sauce (optional):
- 100 g roasted peanuts
- 2 cloves garlic
- 2–3 red chilies (or to taste)
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp lime juice
- Water as needed to adjust consistency
- Salt to taste
Instructions
- Make the Cilok Dough:
- In a bowl, mix tapioca flour, all-purpose flour, minced garlic, salt, and pepper.
- Gradually pour in hot water and add the egg, mixing until it forms a soft, pliable dough.
- If using, stir in chopped scallions.
- Form the Balls:
- Pinch off small portions of dough and roll into 1-inch balls.
- Keep a bowl of water nearby to wet your hands to prevent sticking.
- Cook the Cilok:
- Bring a pot of water to a boil.
- Drop cilok balls into boiling water and cook until they float to the surface (~5–7 minutes).
- Remove with a slotted spoon and drain.
- Make the Peanut Sauce (Optional):
- Grind peanuts, garlic, and chilies into a paste using a blender or mortar and pestle.
- Add sweet soy sauce, lime juice, salt, and water to reach a pourable consistency.
- Serve:
- Toss boiled cilok in peanut sauce or serve with chili sauce on the side.
- Skewer a few balls on toothpicks for a street-food style presentation.
💡 Tips:
- For a chewier texture, use more tapioca flour relative to all-purpose flour.
- You can fry the boiled cilok lightly in oil for a golden exterior.
- Add crushed peanuts or fried shallots as garnish for extra flavor.
If you want, I can also give a mini Air Fryer version of Cilok that makes them slightly crispy outside while keeping the inside chewy—perfect for a snack. Do you want me to do that?
