Cilok
(Pentol, Aci dicolok, ᮎᮤᮜᮧᮊ᮪)
Cilok is a quintessential Indonesian street food snack that hails from West Java. Its name is derived from the Sundanese phrase aci dicolok, which translates to "poked tapioca," referring to the chewy texture of the tapioca-based dough and the traditional way it is served: skewered on bamboo sticks.
Widely beloved across Java and beyond, cilok is the kind of humble yet addictive snack that blends texture, flavor, and local charm in a single bite-sized morsel. The base is made from tapioca flour, known locally as aci, which gives the dumplings their signature chewy consistency, similar to mochi or gnocchi.
The dough is typically enhanced with garlic, salt, pepper, and sometimes a touch of all-purpose flour to provide more structure. Once shaped into small balls, the cilok is boiled until it rises to the surface, signaling that it’s fully cooked and ready for serving. Read more
What elevates cilok from simple starch to savory street food staple is its accompaniment, usually a thick, slightly sweet, and spicy peanut sauce, often drizzled with sweet soy sauce (kecap manis) or fiery sambal for an added kick. In the bustling alleys and roadside stalls of Bandung, cilok is often sold by itinerant vendors who announce their arrival with the clang of metal bowls or the rhythmic call of “cilok, cilok!” Children and adults alike flock to them, eager for this affordable and comforting snack that costs just a few thousand rupiah.
While the traditional cilok is plain and unfilled, modern variations have emerged to suit evolving tastes: some are stuffed with minced chicken or beef, others are served in a rich broth, or even battered in egg and deep-fried in a dish known as cilor.
