Bakso Aci (or Baso Aci) is a culinary trend that took Indonesian street food by storm, offering a chewy, budget-friendly alternative to the traditional beef meatball (bakso). “Aci” refers to tapioca starch, making these meatballs dense, bouncy, and highly satisfying. It is typically served in a hot, tangy, and spicy broth, garnished with dried chili flakes and crispy cuanki or siomay crackers.

The dish gained viral status due to its unique texture and the rich, complex flavors of its customizable broth.

The Appeal of Bakso Aci

1. Unique Chewy Texture: Unlike soft beef meatballs, Bakso Aci has a signature kenyal (bouncy/chewy) texture from the tapioca starch, which is highly addictive.
2. Tangy Broth: The broth is the soul of the dish, usually seasoned with lime juice, vinegar, or tamarind, giving it a refreshing tang that cuts through the starchiness.
3. Topping Variety: It’s often sold with various toppings like cireng (fried tapioca), cuanki (dried crackers), or even quail eggs, offering a fun textural mix.

Recipe: Bakso Aci with Tangy Broth

This recipe focuses on creating a perfect chewy meatball and a simple, flavorful broth.

A. Bakso Aci Ingredients:

• 200g tapioca starch
• 100g all-purpose flour
• 3 cloves garlic, mashed
• 1/2 tsp salt, 1/2 tsp white pepper
• 200 ml hot boiling water
• Sliced scallions (optional)

B. Broth Ingredients:

• 500 ml chicken or beef stock (or water + stock cube)
• 2 cloves garlic, crushed and fried until fragrant
• 1 tsp chicken stock powder
• Salt, pepper, and sugar to taste
• Toppings: Lime juice, dried chili flakes, sliced scallions, and fried shallots.

Instructions:

1. Make the Bakso Aci:
   • Mix flour, tapioca starch, salt, pepper, and mashed garlic in a bowl.
   • Pour the hot boiling water all at once. Mix quickly with a spoon until a sticky dough forms.
   • Let it cool slightly, then knead gently until smooth. Roll the dough into small, marble-sized balls.
2. Boil the Aci:
   • Boil the aci balls in simmering water until they float to the surface (about 5–7 minutes). Drain.
3. Prepare the Broth:
   • Heat the stock in a separate pot. Add the fried crushed garlic, stock powder, salt, pepper, and sugar. Taste and adjust.
4. Serve:
   • Place the boiled Bakso Aci into a serving bowl.
   • Ladle the hot broth over the meatballs.
   • Top with a generous sprinkle of sliced scallions, fried shallots, and the essential dried chili flakes. Add a squeeze of lime juice right before serving for the signature tang