Serves 4 people
300 g tapioca flour
1 tbsp wheat flour
3 cloves garlic (pureed)
350 ml water
1 tsp chicken broth powder
3/4 tsp salt
1 sprig spring onion

Recipe Courtesy of
Asian Food Network

Cimol (Seasoned Starch Balls)

Originating from Indonesia and a sure hit with the young and old, Cimol (pronounced Chee-Mol) fulfils everything a perfect street snack should be–it is bite-sized, deep-fried, and with the right amount of chewiness. Made mostly of tapioca and wheat flour, we recommend not having it too close to your meals because you will not be able to stop popping them in!

Difficulty: Easy

Preparation: 30 min
Cook: 10 min
Clean up: 15 min

Steps: 5 steps
7 Ingredients

Difficulty: Easy
Steps: 5 steps
7 Ingredients

Preparation: 30 min
Cook: 10 min
Clean up: 15 min

Instructions

Boil stock
- Boil water with garlic, salt and chicken stock

Combine stock with dry ingredients
- Pour boiled water little by little into a container of 300 g tapioca flour and 1 tbsp of flour.

Knead dough
- Knead the mixture until all the ingredients are exposed to hot water while stirring until it becomes a “chewy” texture.

Form dough balls
- Add the cimol mixture with the remaining tapioca flour. Knead it until it’s not sticky in the hands.
- Form cimol dough into small balls.

Deep fry dough balls
- Put the cimol that has been scavenged into a frying pan filled with oil in the position of the stove not yet lit.
- Turn on the stove, fry the cimol until done using medium heat.

Plate and Serve!

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Name: Cimol (Seasoned Starch Balls)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 300 g tapioca flour; 1 tbsp wheat flour; 3 cloves garlic (pureed); 350 ml water; 1 tsp chicken broth powder; 3/4 tsp salt; 1 sprig spring onion