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Bakso served
Spicy Indonesian Bakso meatball soup

Bakso

Author: Flavelo
Recipes Soups
Bakso is no ordinary meatball: texture is key! In Indonesia, they aim for a 'bouncy' texture that almost snaps under the tooth. This special emulsion is achieved by processing the meat with ice, which prevents the fat from melting during processing and forces the proteins to gel. Tapioca flour gives the final, gummy-sweet-like (in a good way!) elasticity.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Powerful food processor (blender)
  • Large pot
  • Ice water bath

Allergen Information

⚠️ Egg

Instructions

1 ✓

Place the semi-frozen meat, salt, baking powder, egg white, and ice into the food processor. Blitz until you get a completely smooth, shiny pink paste.

Tip: Salt dissolves myosin (muscle protein), which acts as the glue. Ice cools the motor and meat, preventing proteins from coagulating.
2 ✓

Add the tapioca flour and fried garlic, then mix thoroughly (don't over-blend at this stage).

Tip: Fried garlic adds a deep, umami flavour.
3 ✓

Heat water in a pot, but do not let it boil! Turn heat to minimum. With wet hands, squeeze balls between your thumb and forefinger and spoon them into the warm water.

Tip: If the water boils, the balls will fall apart. 'Poaching' (simmering) is the goal.
4 ✓

When the balls float to the surface, cook for another 2-3 minutes, then transfer them to a bowl of ice water.

Tip: Ice shocking sets the structure so it becomes truly bouncy.
5 ✓

Meanwhile, bring the stock to a boil, season with salt and pepper. Cook the noodles separately.

Tip: Don't cook the noodles in the soup as the starch will make it cloudy.
6 ✓

To serve: noodles on the bottom, meatballs on top, hot soup, topped with spring onions and fried onions.

Tip: Season with hot sauce (sambal) and sweet soy sauce (kecap manis).

Recipe FAQ

Why didn't it get bouncy?
The mixture likely warmed up during chopping. The meat and tools must be ice cold!
Can I use flour instead of tapioca?
Not really. Wheat flour makes it doughy; starch (tapioca/corn) makes it elastic.

Ingredients

  • 500 g Beef (lean, minced or diced, semi-frozen)
  • 70 g Tapioca flour (tapioca starch)
  • 4 cloves Garlic (fried or roasted)
  • 50 g Ice cubes (crushed)
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 pc Egg white
  • 2 l Beef stock
  • 200 g Rice noodles
  • 2 stalks Spring onions
  • 1 tbsp Fried onions (shop-bought or homemade)