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Golden-brown cooked Telur Congkel served warm on a plate, featuring a soft texture and the classic round shape of an Indonesian elementary school snack.

Telur Congkel Recipe

Pried egg bites, affectionately known as telur congkel, are a nostalgic elementary school street food that always brings back memories with their adorable, bite-sized round shapes. This simple snack combines a crispy outer texture with a very soft inside, perfectly paired with the fragrant aroma of freshly sliced scallions. The fun sensation of prying the cooked batter out of the half-sphere mold also provides an enjoyable cooking experience.
The name “Telur Congkel” comes from the way this snack is removed from its mold, which is by prying it out using a skewer or small bamboo stick. This snack used to be commonly sold in front of schools because the ingredients and cooking process were simple, yet the taste was savory and filling. Its small round shape also makes Telur Congkel often compared to a local takoyaki-style Indonesian street snack.
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Cook Time 30 minutes
Servings: 4 People
Course: Snack
Cuisine: Indonesian
Calories: 440
Ingredients Method

Ingredients
  

Main Ingredients
  • 26 grams Whole Egg Powder Mix
  • 78 ml boiled water (for dissolving the egg powder mixture)
  • 80 grams medium-protein flour (all-purpose)
  • 1 tbsp cornstarch
  • 200 ml boiled water (to thin the batter)
  • 1 scallion (thinly sliced)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp chicken bouillon powder
Additional Ingredients
  • 2 tbsp cooking oil (for greasing the mold)
  • Chili sauce and mayonnaise as needed (for dipping/drizzling)

Method
 

  1. Mix Dry Ingredients: Prepare a medium-sized bowl, then add 80 grams of medium-protein flour, 1 tbsp of cornstarch, 1/2 tsp of salt, 1/4 tsp of ground pepper, and 1/4 tsp of chicken bouillon powder. Stir all these dry ingredients until evenly combined.
  2. Prepare the Egg Solution: In a separate small container, dissolve 26 grams of Whole Egg Powder Mix Accelist Pangan Nusantara + 78 ml of boiled water. Stir briskly using a fork or wire whisk until completely dissolved, leaving no clumpy powder behind.
  3. Make the Liquid Batter: Pour the prepared egg solution into the bowl containing the dry ingredient mixture. Stir gently while pouring in 200 ml of boiled water little by little. Ensure the batter is whisked until the surface is smooth, runny, and lump-free. After that, fold in 1 thinly sliced scallion and mix evenly.
    4. Transfer this liquid batter into a plastic squeeze bottle to make pouring easier.
  4. Heat the Mold: Place a kue cubit mold or a takoyaki pan on the stove. Brush each mold hole with a portion of the 2 tbsp of cooking oil using a silicone brush. Turn on the stove and heat the mold over low heat.
  5. Pour and Cook: Shake the batter bottle or stir the bowl again so the flour doesn't settle at the bottom. Pour the egg batter into each mold hole until it is almost full. Cover the mold briefly so the heat distributes evenly and the top of the egg begins to puff up.
  6. Flip and Pry: Once the bottom turns a golden brown and sets firmly, use two wooden skewers or sticks to rotate and flip the eggs so the top side also cooks and becomes crispy. Once the entire surface is crispy and browned, pry the eggs out of the mold, remove, and serve while warm.