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EntityQ11142810· pop 10· linked from 588 articles

Cilok (Aksara Sunda: ) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia. 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.

Key facts

Food.name
Cilok
Food.image
Cilok kukus.jpg
Food.caption
Cilok kukus (dry variant of cilok, without broth soup)
Food.country
Indonesia
Food.region
West Java, Banten, Jakarta
Food.course
Snack
Food.served
Hot
Food.main_ingredient
Tapioca ball dumplings served in peanut sauce or sambal
Food.variations
cilok kuah, cilor, cimol, bacil (bakso cilok), cikar (cilok bakar or grilled cilok)

via Wikipedia infobox

Wikidata facts

Instance of
dish
Subclass of
street food
Country
Indonesia
Country of origin
Indonesia
Location
Indonesia
Image
Cilok.jpg
Show 3 more facts
Commons category
Cilok

via Wikidata · CC0

~3 min read

Encyclopedic overview

5 sections
Contents
  • Types and variants
  • Gallery
  • See also
  • References
  • External links

Cilok (Aksara Sunda: ) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia. 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 similar to another Indonesian favourite bakso meatballs, or usually smaller. 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, and its shape and texture are quite similar to Japanese dango, although almost all of cilok variants are savoury compared to sweet dango.

Excerpted from Wikipedia’s “Cilok” article, available under the CC BY-SA 4.0 licence.

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