Chewy Cilok Bandung with Spicy Savory Peanut Sauce
🧂 Ingredients
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- 250 grams tapioca flour/starch
- 50 grams all-purpose flour
- 300 ml boiling hot water
- 5 cloves garlic, minced
- 2 stalks scallions, thinly sliced
- 1 tsp beef/chicken bouillon powder
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp granulated sugar
- 150 grams fried peanuts
- 8 pieces red bird's eye chilies (adjust to taste)
- 2 cloves garlic for the sauce
- 50 grams palm sugar, shaved
- 200 ml water for the sauce
- 1 tbsp tamarind water
- 2 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salt for the sauce
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👩🍳 Instructions
- 1 Make the flavor base: bring water to a boil, then add the minced garlic, bouillon powder, salt, sugar, and pepper. Stir well and turn off the heat.
- 2 Gradually pour the seasoned hot water into the all-purpose flour, stirring quickly until it forms a smooth, non-sticky dough. Let it cool until just warm to the touch.
- 3 Add the tapioca flour little by little to the dough while kneading by hand until smooth and moldable. Add the sliced scallions and knead until evenly combined.
- 4 Take a small portion of the dough and roll it into small balls, about the size of a marble or a mini meatball, using your hands. Repeat until all the dough is used up.
- 5 Bring a large pot of water to a boil. Drop the cilok balls in one by one and cook until they float, which means they're done. Remove and drain.
- 6 For the peanut sauce: blend the fried peanuts, garlic, bird's eye chilies, and salt until smooth.
- 7 Cook the blended peanut paste with water, palm sugar, and tamarind water over low heat, stirring, until thickened and fully cooked. Adjust the seasoning to taste.
- 8 Arrange the boiled cilok on a plate or skewer them with satay sticks, drizzle with the spicy peanut sauce, and top with sweet soy sauce. Serve warm.
💡 Tips
• Use water that's truly at a rolling boil when making the flavor base so the cilok turns out perfectly chewy and doesn't fall apart during boiling.
• Don't add all the hot water to the tapioca flour at once; pour it in gradually so the texture comes out just right—not too soft or too firm.
• If you like a filling, tuck a small piece of beef sausage or cheese into the center of each cilok ball before boiling for a tasty variation.
• The peanut sauce can be made thinner by adding more water if you want a texture similar to meatball peanut sauce, or thicker if you prefer it as a dipping sauce.
📊 Nutrition Facts / serving
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