Soft and Chewy Cilok Bandung (Tapioca Balls with Peanut Sauce)
Cilok is a popular snack or street food in Indonesia, and it's incredibly easy to prepare. The boiled tapioca paste is served with a delicious salty peanut sauce. What is cilok? Cilok is a popular street food / snack that originated in the town of Bandung in West Java. Cilok is actually an abbreviation of […]

Cilok is a popular snack or street food in Indonesia, and it's incredibly easy to prepare. The boiled tapioca paste is served with a delicious salty peanut sauce.
Cilok Bandung (tapioca balls with peanut sauce)

What is cilok?

Cilok is a popular street food / snack that originated in the town of Bandung in West Java. Cilok is actually an abbreviation of aci di colok. Aci means tapioca starch in a Sundanese dialect. Di colok means the act of pricking. So basically the cooked tapioca balls are skewered / pressed into a bamboo skewer. Aci di colok is considered a bit long for daily conversation and therefore they shorten it to cilok (aTHIS di coLOK). The tapioca balls are then served with a salty peanut sauce, a drizzle of chili sauce and a little sweet soy sauce (kecap manis).

The summary of the recipe

Taste: Cilok does not have much flavor on its own and should be served with the peanut sauce
Texture: It has this chewy texture thanks to the tapioca starch. If you ever have Chinese tang yuan (sticky rice balls) or Japanese dango, it has a bit of the same texture.
Ease: Easy
Benefits: Ciloks are quick and easy to make. It's also a fun appetizer
The inconvenients: Cilok may harden a bit when left at room temperature for hours, which is normal. Once warmed up they will soften again

Cilok Bandung (tapioca balls with peanut sauce)

Varieties

Boiled version: Cilok can be prepared plain without any garnish or you can put a savory garnish such as minced meat, chicken
Fried version: Cilok can also be fried to give you that crispy outer layer
Soup version: Cilok can also be served in a salted broth

How to easily make cilok

1. Prepare the peanut sauce
Put the peanuts, garlic and chili in a food processor and mix them into a fine texture

Transfer to a skillet or saucepan. Add the rest of the ingredients and bring to a boil and cook until the sauce thickens slightly. Taste and add more salt and / or sugar to taste. The sauce is slightly spicy, salty and sweet

The sauce can be stored in the refrigerator for up to a week

2. Prepare the tapioca paste
Place all the ingredients except hot water in a large mixing bowl

Stir to mix. Gradually add hot boiling water, about 1/3 at a time. Use a spatula to mix to mix at first, then when it isn't so hot anymore, use your hands to knead into a smooth dough

You can stop adding water if you are able to form a smooth paste. Cover and let the dough rest for 30 minutes. Do not skip this step

3. Shape into balls
Pinch out the dough, about 15-20 grams each and roll into a smooth ball. Repeat with the rest of the dough. Keep them covered. If you plan to put on the filling (optional), shape the dough into a bowl shape and put the filling inside.

Close to seal tightly. Bring a large pot of water to a boil when you are almost done shaping the dough.

4. Boil the tapioca balls
When the water comes to a boil, add 1 teaspoon of oil. Put the tapioca balls in it. Stir a little to make sure they don't sink to the bottom and stick to the bottom of the pot. Let them boil for 10 to 15 minutes. Even if the ciloks have floated within 10 minutes, do not remove them yet. The interior may not be cooked yet

Remove from the boiling water and let cool. You can thread the balls into a skewer, about 4 cilok each


5. Serve
Serve the cilok with a generous drizzle of peanut sauce and chili sauce. You can also serve the sauce on the side if you prefer
Cilok Bandung (tapioca balls with peanut sauce)

Filling suggestions

1. Meat
I suggest ground beef, chicken or sausage that has been cooked. I used cooked chicken sausage that I ground in a food processor
2. Cheese
You can use cheese cubes, grated or grated cheese
3 eggs
You can also make an egg omelet and cut it into small pieces

Cilok Bandung (tapioca balls with peanut sauce)

Did you make this Bandung cilok recipe?

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Cilok Bandung (tapioca balls with peanut sauce)

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Cilok Bandung (tapioca balls with peanut sauce)

Cilok Bandung (tapioca balls with peanut sauce)

20 rooms

Rest the dough 30 minutes

Cilok is a popular snack or street food in Indonesia, and it's incredibly easy to prepare. The boiled tapioca paste is served with a delicious salty peanut sauce.

For cooking / making kueh: I strongly encourage weighing ingredients with a digital kitchen scale instead of using measuring cups as they are not very precise, especially when it comes to recipes requiring precision.

CONVERTING GRAMS TO CUPS (NOT AVAILABLE)

INSTRUCTIONS

Prepare the peanut sauce:

  • I bought some pre-roasted unsalted peanuts. If you have raw peanuts I suggest dry frying them in a pan. It really adds great flavor to the sauce. Put the peanuts, garlic and chili in a food processor and mix them into a fine texture

  • Transfer to a skillet or saucepan. Add the rest of the ingredients and bring to a boil and cook until the sauce thickens slightly. Taste and add more salt and / or sugar to taste. The sauce is slightly spicy, salty and sweet

  • The sauce can be stored in the refrigerator for up to a week

Prepare the tapioca paste:

  • Put all the ingredients, except the hot water, in a large mixing bowl. Stir to mix. Gradually add hot boiling water, about 1/3 at a time. Use a spatula to stir to mix at first, then when it's not so hot, use your hands to knead into a smooth dough. You can stop adding water if you are able to form a smooth paste.

  • Cover the dough and let stand 30 minutes. This is important and please do not jump. I tried to skip this part and the cilok turned out to be difficult. Resting the dough will ensure that the gluten has relaxed and the cilok will be soft and chewy

Shape into balls:

  • Pinch out the dough, about 15-20 grams each and roll into a smooth ball. Repeat with the rest of the dough. Keep them covered. If you plan to put filler. Shape the dough into a bowl shape and put the filling inside. Close to seal tightly. Bring a large pot of water to a boil when you are almost done shaping the dough.

Boil the tapioca paste:

  • When the water comes to a boil, add 1 teaspoon of cooking oil. Put the tapioca balls in it. Stir a little to make sure they don't sink to the bottom and stick to the bottom of the pot. Let it boil for the next 10 to 15 minutes. Even if cilok has floated within 10 minutes, do not remove them yet. The interior may not be cooked yet

  • Remove from the boiling water and let cool. You can thread the balls into a skewer, about 4-5 balls each

How to store leftovers:

  • Cilok can be stored in the refrigerator for a maximum of 2 to 3 days. The longer you keep, the drier they can become. They will be tough for sure. Simply reheat them in the microwave or briefly boil them in hot water until they are heated through and like new



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