Description
Cimol crispy anti meledak is a beloved Indonesian street snack made with tapioca flour, delivering a golden crispy crust and chewy center without the danger of sudden popping during frying.
Ingredients
Scale
- 250 grams tapioca flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 200 ml boiling water
- Cooking oil (for frying)
Instructions
- Set your frying pan on the stove but do not turn on the heat yet. Prepare paper towels for draining later.
- In a mixing bowl, combine tapioca flour, garlic powder, and salt. Slowly pour in boiling water while stirring with a spoon. Mix until a dough forms and cool enough to knead by hand.
- Pour enough oil into your frying pan to submerge the Cimol halfway. Keep the heat off for now.
- Roll small amounts of dough into uniform balls and place them on a tray. Let them rest for 10 minutes to dry slightly.
- Place the Cimol into room temperature oil, then turn on the heat to medium-low. Stir gently as they fry and puff up, cooking evenly.
- Once golden and crispy, remove the Cimol with a slotted spoon and place on paper towels to drain.
- Serve immediately with chili powder, cheese seasoning, or plain.
Notes
- Always start frying from cold oil to avoid dangerous popping.
- Use a slotted spoon and partially cover the pan for extra safety.
- Let the shaped dough rest before frying to reduce moisture.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 0g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: cimol, indonesian street food, tapioca snack, chewy snack, anti meledak cimol