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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cilok is a classic Indonesian street food known for its chewy texture and simple preparation. The dough is made by combining all-purpose flour, tapioca, and seasonings, then cooked until thickened and shaped into bite-sized balls. Once boiled, the balls turn slightly transparent and are traditionally served with peanut sauce and kecap manis, adding a rich and savory flavor to each bite.
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Mix the green onion, grated garlic, all-purpose flour, water, salt, mushroom bouillon, and white pepper in a bowl.
Stir the mixture until smooth to prevent clumping.
Cook over low to medium heat, stirring constantly until the mixture thickens.
Transfer the thickened mixture to a bowl and add the tapioca.
Mix well until the dough is uniform and smooth.
Shape the dough into mini balls or add your preferred filling.
Boil water with a little oil, then cook the Cilok for 8 minutes over medium heat.
Check that the Cilok looks slightly transparent once cooked.
Serve the Cilok with drenched peanut sauce and kecap manis.
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Stir the mixture constantly while cooking to avoid lumps.
Add fillings like cheese or minced meat for a variation.
Use a little oil in the boiling water to prevent the Cilok from sticking.
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can experiment with other flours like rice flour for a different texture.
What is mushroom bouillon?
Mushroom bouillon is a seasoning made from mushrooms, often used to add umami flavor to dishes.
Can I make Cilok ahead of time?
Yes, you can prepare the dough and shape the balls in advance. Boil them just before serving for the best texture.
What is kecap manis?
Kecap manis is a sweet Indonesian soy sauce that pairs well with savory dishes like Cilok.
How do I know the Cilok is cooked?
The Cilok will turn slightly transparent and float to the surface when fully cooked.
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