1Prepare the dough with tapioka, terigu, baput bubuk, kaldu bubuk, garam, micin, daun bawang, ayam giling, and 400-500 ml of water, adjusting the water to make a thin to slightly thick consistency.
2Prepare the dough with tapioka, terigu, baput bubuk, kaldu bubuk, garam, micin, daun bawang, ayam giling, and 400-500 ml of water, adjusting the water to make a thin to slightly thick consistency.
3Prepare the dough with tapioka, terigu, baput bubuk, kaldu bubuk, garam, micin, daun bawang, ayam giling, and 400-500 ml of water, adjusting the water to make a thin to slightly thick consistency.
4Oil the baking pan.
5Oil the baking pan.
6Oil the baking pan.
7Steam the cilok for 15 minutes or until the dough is slightly transparent.
8Steam the cilok for 15 minutes or until the dough is slightly transparent.
9Steam the cilok for 15 minutes or until the dough is slightly transparent.
10Let the cilok cool down completely before cutting it.
11Let the cilok cool down completely before cutting it.
12Let the cilok cool down completely before cutting it.
13Store the cut cilok in the refrigerator or freezer for later use, then re-steam when ready to eat.
14Store the cut cilok in the refrigerator or freezer for later use, then re-steam when ready to eat.
15Store the cut cilok in the refrigerator or freezer for later use, then re-steam when ready to eat.
Ingredients
250 gram tapioka
250 gram tapioka
250 gram tapioka
5 sdm terigu
5 sdm terigu
5 sdm terigu
1 sdm baput bubuk
1 sdm baput bubuk
1 sdm baput bubuk
1 sdt kaldu bubuk
1 sdt kaldu bubuk
1 sdt kaldu bubuk
1 sdt garam
1 sdt garam
1 sdt garam
secukupnya Micin
secukupnya Micin
secukupnya Micin
Daun bawang
Daun bawang
Daun bawang
150 gram ayam giling
150 gram ayam giling
150 gram ayam giling
400 ml air
400 ml air
400 ml air
Equipment
loyang
Tips
The dough should be made thin and slightly thick; adjust the water as needed.
Taste test the dough before steaming.
Oil the baking pan before steaming.
It's easier to cut the cilok when it's cold, as it's still chewy and soft when hot.
Cut cilok can be stored in the refrigerator or freezer and re-steamed later.