Indonesian street vendors whisk raw egg into hot tapioca batter mid-fry, creating cilor's signature stretchy bite—no oven, just wok-side chemistry.
Cilor (Acai Telor)
Indulge in the delightful crunch of Cilor, a popular Indonesian treat that combines the perfect blend of flour and tapioca! These savory bites are expertly boiled and then fried to golden perfection, delivering a satisfying texture that’s hard to resist. Enjoy them as a snack or appetizer and experience the unique flavors of this street food favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
Cilor emerged from Bandung's street vendors in the 2000s, a scrappy West Javanese remix of cilok—Sundanese tapioca dumplings—reimagined after someone realized dunking them in egg and frying created a snack that outclassed both the original dumpling and the humble omelet, proving Indonesian street food entrepreneurs deserve more credit than most Michelin judges.
Regional Twist
In Bandung's Cihampelas district, vendors swap plain tapioca flour for a mix enriched with tetelan broth powder and add extra garlic powder, creating a punchier, umami-loaded dough that locals argue beats the original Garut-style cilok recipe entirely.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 225 ml air (7.6 fl oz)
🥛Dairy & Eggs(1)
- 2 butir telur
🫙Pantry Staples(3)
- sejumput kaldu bubuk
- 100 gr tepung terigu (12 sdm) (0.8 cup)
- 125 gr tepung tapioka (15 sdm) (1 cup)
🧂Spices & Seasonings(3)
- ½ sdt bawang putih bubuk (2.5 ml)
- ½ sdt garam (2.5 ml)
- ½ sachet royco
Nutrition (per serving)
Calories
235
Protein
6g
Carbs
46g
Fat
3g
👨🍳 Instructions
- 1
Boil water, add salt, seasoning, and garlic powder. Once boiling, add flour while stirring until mixed and forms a dough.
- 2
Remove and transfer to a bowl, add tapioca flour and knead until well combined.
- 3
Take a small amount of dough and roll into balls until all dough is used.
- 4
Boil in water with 1 tablespoon of cooking oil until they float.
- 5
Drain and poke the cilok, dip in beaten eggs and fry until golden brown.
💡 Pro Tips
- ✓Heat water to 100°C (212°F) before adding flour to gelatinize the starches immediately, which creates the characteristic chewy texture of cilok by forming a cohesive dough within 30-45 seconds of stirring.timing100°C, 30-45 seconds
- ✓Use a 1:1 ratio of wheat flour to tapioca starch (100g:125g is approximately correct) because tapioca's higher amylose content (20% vs 12% in wheat) creates elasticity while wheat provides structure; this 55% tapioca ratio optimizes chewiness without making cilok too sticky.ingredient1:1.25 wheat:tapioca ratio, 55% tapioca by weight
- ✓Roll cilok into consistent 20-25mm diameter balls (roughly the size of a marble) because smaller balls cook through in 2-3 minutes while larger ones (30mm+) need 4-5 minutes; uniformity prevents some cilok from bursting before others float.technique20-25mm diameter
- ✓Add 1 tablespoon oil to boiling water to reduce starch gelatinization on the dough surface, which prevents cilok from sticking together; oil creates a thin hydrophobic barrier that the starch cannot cross.ingredient1 tablespoon oil per 1 liter water
- ✓Fry egg-dipped cilok at 170-175°C (338-347°F) for exactly 2-3 minutes because egg proteins denature at 160-180°C and create a crispy shell; temperatures below 165°C won't set the egg coating, while above 180°C burns the exterior before the interior crisps.timing170-175°C, 2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Indonesian street vendors whisk raw egg into hot tapioca batter mid-fry, creating cilor's signature stretchy bite—no oven, just wok-side chemistry.
Cilor (Acai Telor)
Indulge in the delightful crunch of Cilor, a popular Indonesian treat that combines the perfect blend of flour and tapioca! These savory bites are expertly boiled and then fried to golden perfection, delivering a satisfying texture that’s hard to resist. Enjoy them as a snack or appetizer and experience the unique flavors of this street food favorite!
The Story
Cilor emerged from Bandung's street vendors in the 2000s, a scrappy West Javanese remix of cilok—Sundanese tapioca dumplings—reimagined after someone realized dunking them in egg and frying created a snack that outclassed both the original dumpling and the humble omelet, proving Indonesian street food entrepreneurs deserve more credit than most Michelin judges.
Regional Twist
In Bandung's Cihampelas district, vendors swap plain tapioca flour for a mix enriched with tetelan broth powder and add extra garlic powder, creating a punchier, umami-loaded dough that locals argue beats the original Garut-style cilok recipe entirely.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 225 ml air (7.6 fl oz)
🥛Dairy & Eggs(1)
- 2 butir telur
🫙Pantry Staples(3)
- sejumput kaldu bubuk
- 100 gr tepung terigu (12 sdm) (0.8 cup)
- 125 gr tepung tapioka (15 sdm) (1 cup)
🧂Spices & Seasonings(3)
- ½ sdt bawang putih bubuk (2.5 ml)
- ½ sdt garam (2.5 ml)
- ½ sachet royco
Nutrition (per serving)
Calories
235
Protein
6g
Carbs
46g
Fat
3g
👨🍳 Instructions
- 1
Boil water, add salt, seasoning, and garlic powder. Once boiling, add flour while stirring until mixed and forms a dough.
- 2
Remove and transfer to a bowl, add tapioca flour and knead until well combined.
- 3
Take a small amount of dough and roll into balls until all dough is used.
- 4
Boil in water with 1 tablespoon of cooking oil until they float.
- 5
Drain and poke the cilok, dip in beaten eggs and fry until golden brown.
💡 Pro Tips
- ✓Heat water to 100°C (212°F) before adding flour to gelatinize the starches immediately, which creates the characteristic chewy texture of cilok by forming a cohesive dough within 30-45 seconds of stirring.timing100°C, 30-45 seconds
- ✓Use a 1:1 ratio of wheat flour to tapioca starch (100g:125g is approximately correct) because tapioca's higher amylose content (20% vs 12% in wheat) creates elasticity while wheat provides structure; this 55% tapioca ratio optimizes chewiness without making cilok too sticky.ingredient1:1.25 wheat:tapioca ratio, 55% tapioca by weight
- ✓Roll cilok into consistent 20-25mm diameter balls (roughly the size of a marble) because smaller balls cook through in 2-3 minutes while larger ones (30mm+) need 4-5 minutes; uniformity prevents some cilok from bursting before others float.technique20-25mm diameter
- ✓Add 1 tablespoon oil to boiling water to reduce starch gelatinization on the dough surface, which prevents cilok from sticking together; oil creates a thin hydrophobic barrier that the starch cannot cross.ingredient1 tablespoon oil per 1 liter water
- ✓Fry egg-dipped cilok at 170-175°C (338-347°F) for exactly 2-3 minutes because egg proteins denature at 160-180°C and create a crispy shell; temperatures below 165°C won't set the egg coating, while above 180°C burns the exterior before the interior crisps.timing170-175°C, 2-3 minutes