Cilor (Indonesian Tapioca Balls)
Ingredients:
- 250 grams tapioca flour
- 100 grams all-purpose flour
- Ground black pepper to taste
- Ground coriander to taste
- Salt to taste
- 3 cloves garlic, minced
- Beef seasoning to taste
- 2 stalks green onions, finely sliced
- 2 stalks celery, finely sliced
- Water for mixing dough
- Water for boiling
- Oil for frying
- 2 eggs, beaten
Instructions:
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Prepare the Dough: In a large mixing bowl, combine the tapioca flour and all-purpose flour. Gradually add water while stirring to form a smooth, pliable dough. Season with salt, ground black pepper, ground coriander, and beef seasoning to taste. Incorporate minced garlic, sliced green onions, and celery into the dough, mixing thoroughly until well combined.
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Shape and Boil: Bring a pot of water to a boil. While waiting for the water to boil, shape the dough into small balls, roughly 1 to 1.5 inches in diameter. Carefully drop the balls into the boiling water. Cook until the balls float to the surface, indicating they are done. Remove the cooked balls from the pot with a slotted spoon and drain on paper towels.
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Coat and Fry: Dip each tapioca ball into the beaten eggs, ensuring they are fully coated. Heat oil in a frying pan over medium-high heat. Fry the egg-coated balls in batches, turning them occasionally, until they are golden brown and crispy. Remove from the oil and drain on paper towels.
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Serve: Serve the crispy cilor warm, either as a snack or appetizer. Enjoy with your favorite dipping sauce or on its own for a delightful treat.
This simple yet flavorful recipe offers a crispy exterior and a soft, chewy interior, making it a great addition to any gathering or as a satisfying snack.
