Blend egg whites, tapioca flour, wheat flour, grated garlic, salt, ground pepper, and mushroom seasoning powder until combined
Pour the mixture into a 15x15 cm tray lined with baking paper
Steam for 15 minutes and allow to cool completely
Portion the cooled mixture into pieces
Deep fry or air fry until golden brown
For the cuko sauce: simmer sugar, water, chilli crisp, garlic, and tamarind water until sugar dissolves
Add vinegar to taste, starting with ½ tbsp
Stir in small diced cucumber
Serve the fried pempek with the cuko sauce for dipping
