Directions
- 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.
- 2Oil the baking pan.
- 3Steam the cilok for 15 minutes or until the dough is slightly transparent.
- 4Let the cilok cool down completely before cutting it.
- 5Store the cut cilok in the refrigerator or freezer for later use, then re-steam when ready to eat.
Ingredients
- 250 gram tapioka
- 5 sdm terigu
- 1 sdm baput bubuk
- 1 sdt kaldu bubuk
- 1 sdt garam
- secukupnya Micin
- Daun bawang
- 150 gram ayam giling
- 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.
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