 Cilok kukus (dry variant of cilok, without broth soup) | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Java, Banten, Jakarta |
| Serving temperature | Hot |
| Main ingredients | Tapioca ball dumplings served in peanut sauce or sambal |
| Variations | cilok kuah, cilor, cimol, bacil (bakso cilok), cikar (cilok bakar or grilled cilok) |
Cilok (Aksara Sunda: ᮎᮤᮜᮧᮊ᮪) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia.[1] In Sundanese, cilok is an abbreviation of aci dicolok or "poked tapioca", since the tapioca balls are poked with lidi skewers made from the midrib of the coconut palm frond.
The size of cilok balls may vary, but it is usually about the same size as another Indonesian favourite bakso meatballs. Cilok balls are boiled until cooked or deep fried in ample of cooking oil, and might be served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup. The texture of cilok is quite chewy, its shape and texture is quite similar to Japanese dango, although almost all of cilok variants are savoury compared to sweet dango.
Cilok is a popular street snack, usually sold by travelling vendors using carts or bicycles frequenting residential areas, marketplace, busy street-side, or stationed in front of schools. The chewy tapioca balls with savoury peanut sauce are popular snack among Indonesians. [2]
- ^ "Chewy 'aci': From thickening agent to tantalizing fritter". The Jakarta Post. Retrieved 2020-02-06.
- ^ "5 Cara Membuat Cilok Lezat Beserta Resepnya, Mudah Dipraktikkan". merdeka.com (in Indonesian). 11 December 2019. Retrieved 2020-02-06.