Cimol: Fried Tapioca Ball
Small, round tapioca starch balls that puff up when deep-fried, creating an watery, hollow center. A Sundanese snack often seasoned with spicy powder.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g tapioca starch
- 100 g all-purpose flour
- 2 garlic cloves, minced
- 1 tsp salt
- 250 ml hot water
- Cooking oil for frying
- Seasoning powder: chili powder, salt, garlic powder
👨🍳 Instructions
- Mix flours, garlic, and salt.
- Add hot water to form a smooth dough.
- Roll into small balls.
- Deep fry on LOW heat — start in cool oil and gradually increase.
- The balls will puff up as the oil heats.
- Remove when puffed and lightly golden.
- Toss with seasoning powder.
❓Frequently Asked Questions
What is Cimol: Fried Tapioca Ball?
Small, round tapioca starch balls that puff up when deep-fried, creating an watery, hollow center. A Sundanese snack often seasoned with spicy powder.
Where does Cimol: Fried Tapioca Ball come from?
Cimol: Fried Tapioca Ball originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Cimol: Fried Tapioca Ball difficult to make?
Cimol: Fried Tapioca Ball requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Cimol: Fried Tapioca Ball?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Cimol: Fried Tapioca Ball?
Store leftover Cimol: Fried Tapioca Ball in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
🍽️You Might Also Like
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.