Cireng: Fried Tapioca
Crispy on the outside, chewy on the inside — fried tapioca starch discs seasoned with garlic and served with spicy dipping sauce. A Sundanese snack classic.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g tapioca starch
- 100 g all-purpose flour
- 3 garlic cloves, minced
- 1 tsp salt
- 250 ml hot water
- Cooking oil for frying
- Spicy dip: chili, vinegar, garlic, sugar, water
👨🍳 Instructions
- Mix flours, garlic, and salt.
- Add hot water gradually to form a pliable dough.
- Shape into flat discs.
- Deep fry in medium-hot oil until puffed and crispy.
- Drain on paper towels.
- Serve with spicy dipping sauce.
❓Frequently Asked Questions
What is Cireng: Fried Tapioca?
Crispy on the outside, chewy on the inside — fried tapioca starch discs seasoned with garlic and served with spicy dipping sauce. A Sundanese snack classic.
Where does Cireng: Fried Tapioca come from?
Cireng: Fried Tapioca originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Cireng: Fried Tapioca difficult to make?
Cireng: Fried Tapioca requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Cireng: Fried Tapioca?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Cireng: Fried Tapioca?
Store leftover Cireng: Fried Tapioca in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.