Snacks & Nibbles
Cilok Aci Dicolok (Skewered Chewy Tapioca Balls)
Prep
15 min
Cook
15 min
Servings
4
Level
Easy
Chewy little balls made from tapioca flour, boiled then skewered and drizzled with spicy peanut sauce — a legendary Bandung street snack that's always got customers lined up! The texture is bouncy and chewy, the sauce is savory, spicy, and sweet, and these days there are tons of filling variations from cheese to meatballs, chicken, to quail eggs. Cheap and cheerful, but seriously addictive!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g tapioca/cassava starch flour
- 100ml hot water
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Filling (optional): cheese, cut into small cubes
- Meatballs, cut into small pieces
- Boiled quail eggs
- 100g Peanut sauce: fried peanuts
- 3 clove garlic
- 5 curly red chilies
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp palm sugar
- 1 tsp salt
- 100ml water
- 1 tbsp tamarind water
- To serve: sweet soy sauce (kecap manis)
- Chili sauce
- Satay/bamboo skewers
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👩🍳 Instructions
- 1 Mix the tapioca flour with the salt and garlic powder.
- 2 Pour in the hot water little by little while kneading.
- 3 Knead until the dough is smooth and can be shaped — it shouldn't be sticky or crumbly.
- 4 Take 1 tbsp of dough, flatten it, and fill with cheese, meatball, or quail egg if desired.
- 5 Roll into a ball and press firmly so it doesn't fall apart while boiling.
- 6 Bring water to a boil, then add the cilok balls.
- 7 Boil until the cilok float to the surface — about 5-7 minutes.
- 8 Remove and drain.
- 9 For the peanut sauce: coarsely grind or blend the peanuts.
- 10 Mash the garlic and chilies, then mix with the ground peanuts.
- 11 Add the sweet soy sauce, palm sugar, salt, tamarind water, and water.
- 12 Cook until thickened.
- 13 Skewer the cilok with satay skewers and drizzle with the peanut sauce.
- 14 Add sweet soy sauce and chili sauce to taste.
💡 Tips
• The water must be truly hot (boiling) so the tapioca flour can bind together and turn chewy.
• Knead until the dough no longer sticks to your hands — if it's still sticky, add a bit more flour.
• You'll know the cilok are cooked when they float to the surface of the water.
• The peanut sauce can be made in a big batch ahead of time and kept in the fridge for up to 5 days.
📊 Nutrition Facts / serving
210
Calories (kcal)
6g
Protein
8g
Fat
30g
Carbs
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