Cara Bikin Cimol Anti Meledak

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Cara Bikin Cimol Anti Meledak

Hello Sohib EditorOnline, have you ever experienced your cimol exploding when you fry them? Or maybe your cimol didn’t turn out as crispy as you hoped it would be? Don’t worry, we have the solution for you! In this article, we’ll be sharing some tips and tricks on how to make cimol that won’t explode and turn out perfectly crispy. Let’s get started!

What is Cimol?

Cimol is a traditional snack from West Java, Indonesia. The name “cimol” comes from the abbreviation of “aci digoreng doeloe” which means “fried tapioca flour from the past”. Cimol is made from tapioca flour, garlic, salt, and water. It has a unique shape, which is round with a hole in the middle, and it’s usually served with spicy sauce.

If you’re a fan of crispy and savory snacks, then cimol is definitely worth trying. However, the problem with cimol is that they tend to explode when you fry them, creating a big mess in your kitchen. But don’t worry, we have some tips and tricks that will help you make cimol that won’t explode.

Ingredients

Before we get into the tips and tricks, let’s first prepare the ingredients:

Ingredients Amount
Tapioca Flour 250 grams
Garlic 4 cloves
Salt 1 teaspoon
Water 300 ml

Tips and Tricks

1. Use the Right Amount of Water

One of the main reasons why cimol explodes is because of the excess water in the dough. To prevent this from happening, make sure to use the right amount of water. The dough should be firm and not too soft or too hard. Start by adding 250 ml of water to the tapioca flour and mix well. Then gradually add more water until you get the right consistency.

2. Mix the Dough Properly

To make sure that the dough is well-mixed, you need to knead it properly. Knead the dough until it’s smooth and no longer sticky. This will help the dough to hold its shape when you fry it.

3. Let the Dough Rest

Before shaping the dough into cimol, let it rest for at least 30 minutes. This will help the dough to relax and prevent it from exploding when you fry it.

4. Use High Heat

When you fry cimol, make sure to use high heat. This will help the cimol to cook quickly and turn out crispy. If you use low heat, the cimol will absorb too much oil and become soggy.

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5. Fry the Cimol Twice

To make sure that the cimol is evenly cooked and crispy, fry it twice. The first fry will cook the dough, while the second fry will make it crispy. Make sure to let the oil heat up before you fry the cimol again.

FAQ

Q: Why does cimol explode when fried?

A: Cimol explodes when fried because of the excess water in the dough. The water turns into steam during frying and creates pressure inside the cimol, causing it to explode.

Q: How can I prevent cimol from exploding?

A: To prevent cimol from exploding, use the right amount of water, knead the dough properly, let it rest, use high heat, and fry it twice.

Q: How do I know when the cimol is cooked?

A: You’ll know when the cimol is cooked when it floats to the surface of the oil and turns golden brown. Make sure not to overcook it as it will become too hard and difficult to eat.

Q: Can I store leftover cimol?

A: Yes, you can store leftover cimol in an airtight container for up to two days. To reheat, simply fry it again until it’s crispy.

Q: Can I freeze cimol?

A: Yes, you can freeze cimol for up to two months. To reheat, simply fry it again until it’s crispy.

Q: What can I serve with cimol?

A: Cimol is usually served with spicy sauce, but you can also serve it with sweet chili sauce or peanut sauce.

Conclusion

Cimol is a delicious snack that can be enjoyed by everyone. With these tips and tricks, you can now make cimol that won’t explode and turn out perfectly crispy. We hope you found this article helpful and enjoy making your own cimol at home!

Cara Bikin Cimol Anti Meledak