Cilok (Sundanese tapioca balls with peanut sauce)

Step 1: Put 50 g of 7 oz tapioca starch in a bowl with 2 cloves garlic and ½ tsp salt. Pour in ¾ cup boiling water while stirring hard, until it turns into a clear, sticky paste.

Step 2: Add the rest of the tapioca and 2 spring onions and mix, then knead with your hands once cool enough to touch, until you have a smooth dough that doesn't stick. If it cracks, add a teaspoon of hot water.

Step 3: Roll into about 24 balls the size of a large marble. Bring a large pan of water to the boil and drop them in.

Step 4: Boil for 10–15 minutes, until every ball floats and is translucent at the edges with only a tiny white dot in the centre. The common mistake is taking them out when they first float: the centres are still raw and starchy.

Step 5: Meanwhile whisk 4 tbsp smooth peanut butter, 1 tbsp sweet soy sauce (kecap manis), 1 tsp lime juice, ½ tsp chilli sauce and ¼ cup hot water in a small pan over a low heat for 2 minutes, until smooth and pourable.

Step 6: Drain the cilok, thread 4–6 onto each skewer and spoon over the sauce. They are very chewy, so cut them into small pieces for under-5s and keep an eye on younger children as they eat.