Cilok - Indonesian Tapioca Dumplings

Ingredients

• 1 cup (120g) tapioca flour 1 cup (120g) tapioca flour
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120g) roasted peanuts, finely ground 1/2 cup (120g) roasted peanuts, finely ground
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar, grated 1 tablespoon palm sugar, grated
• 1/2 teaspoon tamarind paste 1/2 teaspoon tamarind paste
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Bamboo skewers, for serving Bamboo skewers, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the tapioca flour, all-purpose flour, salt, and white pepper.
2. 2.
   Gradually add water to the flour mixture while stirring until a smooth dough forms.
3. 3.
   Take a small portion of the dough and shape it into a ball. Repeat with the remaining dough.
4. 4.
   Bring a pot of water to a boil and carefully drop the tapioca balls into the boiling water.
5. 5.
   Cook the dumplings for about 5 minutes or until they float to the surface. Remove them from the water and set aside.
6. 6.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped chili, and sauté until fragrant.
7. 7.
   Add the ground peanuts, soy sauce, palm sugar, tamarind paste, and water to the pan. Stir well to combine and simmer for a few minutes until the sauce thickens slightly.
8. 8.
   Skewer the cooked tapioca dumplings onto bamboo skewers and serve with the peanut sauce.

Treat your ingredients with care...

• Tapioca flour — Make sure to use tapioca flour specifically, as other flours will not yield the same texture.
• Roasted peanuts — For a richer flavor, you can roast the peanuts yourself before grinding them.

Tips & Tricks

• To add more flavor to the dumplings, you can mix in finely chopped scallions or cilantro.
• If the dough is too sticky, lightly dust your hands with tapioca flour while shaping the dumplings.
• Adjust the spiciness of the peanut sauce by adding more or less chili according to your preference.
• For a twist, you can grill the skewered cilok for a few minutes to add a smoky flavor.
• Leftover peanut sauce can be stored in the refrigerator for up to a week and used as a dipping sauce for other dishes.

Serving advice

Serve the skewered cilok with the peanut sauce on the side for dipping. Garnish with chopped peanuts and sliced chili for an extra kick of flavor.

Presentation advice

Arrange the skewered cilok on a platter, drizzle the peanut sauce over them, and sprinkle with chopped peanuts and cilantro for an appetizing presentation.