This is a typical Indonesian street food/snack during my school time. And this time I am making it my own style with very simple ingredients. If you make the full portion, you can easily freeze the balls and cook them whenever you want to eat. Enjoy cooking!
Total Time: 45 minutes
Servings: 4-6
INGREDIENTS
400 gr Tapioca flour
200 gr All-purpose flour
2 pcs. Spring onion, chopped
2 pcs. Garlic
1 tsp Chicken powder
1 tsp White pepper
2 tsp Salt
3 cup Hot water
Vegetable oil
Peanut Sauce
1 cup Peanuts (with skin)
1 pcs. Garlic
4 pcs. Chili
60 gr. Palm sugar (alternate: Brown sugar)
1 tsp. Tamarind Paste
1 tsp. Salt
3 cup Water
Optional
Sweet soy sauce
Lime/Lemon
DIRECTION
Peanut sauce
- Pre-heat about 2 cup vegetable oil on medium heat
- Fry in peanuts for a few minutes, and add in chilis and garlic
- Fry all for about 1 minutes, not too long, otherwise it can get burned
- Strain and prepare to blend. Add 2 cups of water, blend peanuts, garlic, and chilis until its smooth.
- Use the same oil, throw in the peanut paste.
- Add in palm sugar and tamarind paste. Stir for about 30 seconds, add water little by little until it reach to slightly watery consistency.
- Let it boil under low heat for about 20-30 minutes until the sauce thicken (but not too thick)
- Set aside.
Tapioca ball dumplings
- Mix all-purpose flour, tapioca flour, and chopped spring onion in a large bowl.
- Add little by little hot water while mixing the dough using spatula. In total you will need 3 cups of hot water.
- Once its all mix, carefully knead the dough with hand until the dough is nice and smooth.
- Take a little bit of the dough to shape balls. If you make the full portion and can’t finish all at once, you can freeze the balls and cook them when you want to eat it.
- In a boiling water, boil the tapioca balls for about 10-15 minutes until it floats on the surface of the water.
- Drain and serve with peanut sauce, top with sweet soy sauce, splash of lime/lemon juice, and extra chili if its not spicy enough for you.
