Step 1 of 5
Bakso
Blend the cold beef with 3 garlic cloves, salt, 1 tsp white pepper and half the ice until it becomes a paste. Add the tapioca starch, baking powder and remaining ice and blend until smooth, glossy and sticky, 3 to 4 minutes total.
Watch: Keep everything cold. If the paste warms, the balls go grainy instead of bouncy.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bakso take?
1 hr 10 min all in — 30 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Soy, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender, Stockpot, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Tapioca starch → Cornflour. Slightly less chew, same method. Fresh egg noodles → Rice vermicelli. Many carts offer both; it keeps the bowl gluten-free if you also skip kecap manis.
What should I watch for?
Keep everything cold. If the paste warms, the balls go grainy instead of bouncy.
Any tips from this recipe?
The first batch of balls is usually ugly. Shape is easier with a wet spoon than wet fingers. Poached bakso freeze well. Make a double batch and drop them frozen into any broth.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.