Cireng - Indonesian Fried Tapioca Balls

Ingredients

• 250g (2 cups) tapioca flour 250g (2 cups) tapioca flour
• 150g (1 cup) cabbage, finely chopped 150g (1 cup) cabbage, finely chopped
• 100g (1 cup) carrots, grated 100g (1 cup) carrots, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 58g, 2g
• Protein: 2g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the tapioca flour, cabbage, carrots, garlic, green onions, salt, and white pepper. Mix well until the ingredients are evenly distributed.
2. 2.
   Gradually add water to the mixture, while continuously stirring, until a smooth and pliable dough forms.
3. 3.
   Take a small portion of the dough and shape it into a small ball, about the size of a ping pong ball. Repeat with the remaining dough.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
5. 5.
   Carefully drop the tapioca balls into the hot oil and fry until they turn golden brown and crispy, about 5-7 minutes.
6. 6.
   Remove the fried tapioca balls from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Cireng hot with a tangy dipping sauce of your choice.

Treat your ingredients with care...

• Tapioca flour — Make sure to use tapioca flour specifically for this recipe, as it provides the desired texture and chewiness to the Cireng.

Tips & Tricks

• For an extra flavor boost, you can add a tablespoon of soy sauce or fish sauce to the dough mixture.
• To achieve a crispier texture, you can double-fry the Cireng. After the initial frying, let them cool for a few minutes, then fry them again until they become extra crispy.
• Experiment with different dipping sauces such as sweet chili sauce, peanut sauce, or a spicy sambal for a variety of flavors.

Serving advice

Serve the Cireng as a snack or appetizer. They are best enjoyed when hot and crispy.

Presentation advice

Arrange the fried Cireng on a platter and garnish with fresh herbs such as cilantro or parsley. Serve the dipping sauce in a small bowl alongside the Cireng for easy dipping.