Make Delicious Cimol or Indonesian Tapioca Balls
Cimol is a popular Indonesian snack made from tapioca flour, which is chewy on the inside and crispy on the outside. It's typically served with a savory seasoning or dip, making it a delightful street food. Here’s how to make tasty cimol step by step.
Ingredients:
- 200 grams of tapioca flour (sagu flour)
- 100 grams of all-purpose flour (optional, for a lighter texture)
- 1 tablespoon of cornstarch
- 1 teaspoon of garlic powder (or 2 cloves of fresh garlic, finely minced)
- 1/2 teaspoon of salt
- 1/4 teaspoon of chicken or beef bouillon powder (optional, for extra flavor)
- 100 ml of hot water
- 1 tablespoon of vegetable oil
- Cooking oil for frying
- Seasoning: You can use a mix of chili powder, sugar, and salt (for a spicy-sweet seasoning), or you can make a savory soy sauce dip.
Instructions:
No 1. Prepare the Dough
- In a large mixing bowl, combine the tapioca flour, all-purpose flour (if using), cornstarch, garlic powder, and salt. If you like extra flavor, add chicken or beef bouillon powder to the mix.
- Gradually add hot water while stirring the mixture. Start with a little water and adjust as needed to form a dough. The dough should be soft but not too sticky.
- Once the dough comes together, knead it for a few minutes until it becomes smooth and pliable. If it's too sticky, you can add a small amount of flour or tapioca flour to adjust the texture.
No 2. Shape the Cimol
- Take small portions of the dough and roll them into small balls, about the size of a marble or a bit larger, depending on your preference. Make sure the balls are smooth and uniform in size for even cooking.
- If the dough sticks to your hands, lightly dust your palms with a bit of tapioca flour to make rolling easier.
No 3. Fry the Cimol
- Heat a deep pot or wok with enough cooking oil to submerge the cimol balls. The oil should be medium heat (around 160°C or 320°F).
- Once the oil is hot, carefully drop the cimol balls into the oil. Don’t overcrowd the pot; fry in batches if necessary.
- Fry the cimol for about 5-7 minutes, or until they puff up and turn golden brown and crispy on the outside. Stir occasionally to ensure they cook evenly and don’t stick together.
- Use a slotted spoon to remove the cimol from the oil and place them on a paper towel to drain excess oil.
No 4. Season the Cimol
- While the cimol is still hot, toss them in your seasoning mix. You can use a simple blend of chili powder, salt, and a pinch of sugar for a spicy-sweet kick, or you can make a savory seasoning with soy sauce and a bit of sesame oil.
- Alternatively, you can dip them in a sauce of your choice, such as spicy mayo, soy sauce, or chili sauce for extra flavor.
No 5. Serve and Enjoy
- Serve the cimol while they’re still warm and crispy. They’re great as a snack, appetizer, or even a side dish with your favorite Indonesian meal.
Tips for the Best Cimol:
- Texture: The key to perfect cimol is the texture. The dough should not be too wet, and it should form a smooth, elastic ball when kneaded. This will ensure the cimol has the right chewiness inside once cooked.
- Frying: Make sure the oil is not too hot, as this can cause the outside to burn before the inside cooks. Medium heat is ideal for achieving a crispy exterior and a soft, chewy interior.
- Experiment with flavors: You can adjust the seasoning according to your taste. Some people love to add cheese powder, BBQ seasoning, or seaweed flakes for a unique twist on the classic cimol.
Making cimol at home is fun and easy, and you can enjoy these chewy, crispy treats in just a few simple steps. Whether you prefer them with a spicy seasoning or a savory dip, cimol is a great snack to enjoy with friends or family. Now that you know how to make delicious cimol, you can bring the taste of Indonesian street food to your kitchen!