3 Ways to Make Cimol Chewy and Empty, Anti-Explosion When Fried

  • Share
3 Ways to Make Cimol Chewy and Empty, Anti-Explosion When Fried


The city of Bandung is known for its variety of interesting and appetizing snacks. One of them is cimol. Well, this time theAsianparent will share how to make delicious fried cimol crispy on the outside but still chewy on the inside.

Previously, Parents do you know what cimol is like? Don’t go back and forth with cilok or cireng, okay? These three snacks are indeed both made of tapioca flour or starch, so they have a chewy texture.

Cimol itself is an abbreviation of aci digemol. The word comes from the Sundanese language, aci means starch and digemol means rounded. Cimol has a small round shape and is generally smaller than meatballs.

The unique texture of Cimol plus its savory taste makes this snack much popular. Cimol’s popularity has even reached various regions outside West Java.

Related article: 3 Recipes for Lontong Balap Surabaya that are Easy to Practice

How to make Cimol so it doesn’t explode when fried

Photo: Instagram/@wawawiati

Even though it looks like a very simple food, making Cimol is fairly easy and difficult. you know, Bun. Especially when frying, if you don’t understand the trick, hot oil can be splashed because the cimol erupts.

Many have succeeded in making good cimol dough, but then failed at the frying stage. Therefore, pay close attention to how to make the cimol so as not to erupt.

So, so that the cimol frying process is drama-free, the important thing to do is make sure that the dough is fried in oil that is not too hot, or when the oil still feels safe to touch. You can also put the cimol into the oil before the stove is turned on. Then fry over low heat, yes.

In that way, it is guaranteed that the Cimol made by Mother will succeed. Next, let’s listen to the best cimol recipes that are worth trying below.

Related article: [Video] Tutorial on making egg rolls in the style of elementary school snacks, guaranteed to fail

How to Make and Various Chewy Cimol Recipes

1. Recipe for Cimol Kopong or Original

how to make cimo Photo: Instagram/@christabellenanetta

Material:

  • 200 gr tapioca flour
  • 220 ml of water
  • 1 tsp salt
  • 1 tsp broth powder
  • 2 cloves of garlic, puree
  • 20 gr tapioca flour for starter

How to make:

  1. Add water, garlic, salt, and powdered stock, as well as 20 grams of tapioca into a saucepan. Cook until thickened over medium heat, stirring constantly.
  2. Mix the thick porridge or starter with tapioca flour. Stir until the dough is well blended and can be kneaded, but do not knead.
  3. Shape the dough into rounds according to the desired size. Then coat the cimol balls with tapioca flour so they don’t stick together. Do it until the dough runs out.
  4. Dip the cimol into a frying pan containing not too hot oil and fry over low heat.
  5. Turn the cimol back and forth when it starts to float to the surface of the oil until it is evenly cooked
  6. Cimol is ready to be enjoyed with a sprinkling of seasoning powder according to taste.

Related article: 6 Corndog Recipes, Korean Snacks That Are Suitable For Family Snacks

2. Recipe for Cimol Filled with Spicy Chicken

how to make cimo Photo: Instagram/@kokocicikuliner

Dough Material:

  • 200 gr tapioca flour
  • 220 ml of water
  • 1 tsp salt
  • 1 tsp broth powder
  • 2 cloves of garlic, puree
  • 20 gr tapioca flour for starter

Filling Material:

  • 150 gr chicken, boiled
  • 2 cloves of garlic
  • 4 red onions
  • 10 pcs cayenne pepper or according to taste

3 Ways to Make Cimol Chewy and Empty, Anti-Explosion When Fried Photo: Instagram/@imasayu

How to make:

  1. For the filling, coarsely chop the boiled chicken. Set aside.
  2. Fry whole chilies, shallots, and garlic until wilted then puree.
  3. Saute ground spices until fragrant, use a little oil.
  4. Add the minced chicken, then add salt and powdered stock. Cook until done. Set aside.
  5. Add water, garlic, salt, and powdered stock, as well as 20 grams of tapioca into a saucepan. Cook until thickened over medium heat, stirring constantly.
  6. Mix the thick porridge or starter with tapioca flour. Stir until the dough is well blended and can be kneaded, but do not knead.
  7. Shape the dough into rounds according to the desired size and fill with chicken meat. Then coat the cimol balls with tapioca flour so they don’t stick together. Do it until the dough runs out.
  8. Dip the cimol into a frying pan containing not too hot oil and fry over low heat.
  9. Turn the cimol back and forth when it starts to float to the surface of the oil until it is evenly cooked.
  10. Cimol stuffed with spicy chicken is ready to be enjoyed!

3. Cheese Cimol Recipe

3 Ways to Make Cimol Chewy and Empty, Anti-Explosion When Fried dock. photo: IG @evarestiani

Material:

  • 250 gr tapioca flour
  • Enough boiling hot water
  • 1 minced garlic
  • Salt to taste
  • Pepper to taste
  • Chicken stock to taste (to taste)
  • Cooking oil
  • Flavor powder (I used chili powder)
  • Mozzarella Cheese (you can use cheddar cheese)

How to make :

1. Combine tapioca, salt, pepper, chicken stock, garlic, hot water. Stir until well blended and can be formed then add the onions and stir again.
2. Form into small rounds and fill with pieces of cheese, do it until it runs out.
3. Put in a frying pan with still cold cooking oil.
4. After all the cimol is dipped, turn on the stove, just keep it low. Fry until bubbly and cooked.
5. Lift and drain.
6. After the cimol cools, sprinkle with flavor powder.

****

Well, that’s the recipe and an easy way to make a delicious and easy-to-make Cimol-style brother. Try it at home, yes, Mother.

Read also:

en.theasianparent.com/resep-popsicle

en.theasianparent.com/resep-takoyaki

en.theasianparent.com/jajanan-sehat

Parenting makes you dizzy? Let’s ask directly and get answers from fellow parents and experts in theAsianparent app! Available on iOS and Android.

  • Share

Leave a Reply