Cireng is a popular Indonesian street food snack made from fried tapioca flour dough, known for its crispy exterior and chewy, elastic interior. The name cireng is a shortened form of aci digoreng in Sundanese, which literally means “fried tapioca starch.” Originating from West Java, especially among Sundanese communities, cireng has become widely loved across Indonesia for its addictive texture and versatility.

The dough is typically made from tapioca flour mixed with water, garlic, scallions, salt, and sometimes ground coriander or chicken stock powder, then shaped into small discs or irregular chunks before being deep-fried until golden. While the outside turns crispy, the inside remains springy and chewy, a texture that Indonesians refer to as kenyal.

Cireng is often served with a variety of dipping sauces, the most common being a spicy sweet soy sauce (cabe rawit + kecap manis) or rujak sauce made from palm sugar, tamarind, and chili. There are also modern variations filled with cheese, chicken, or spicy beef, making cireng a snack that blends traditional flavor with playful innovation.

Loved for its simplicity, affordability, and satisfying chew, cireng is a quintessential Indonesian street snack, often sold by roadside vendors, at school canteens, or in traditional markets, enjoyed by people of all ages as a crunchy and comforting treat.