CILUNG ABANG-ABANG RP 1000 | ½ KG TEPUNG JADI 80 TUSUK

Summary

In this video, The Hasan Video demonstrates how to make Cilung, a popular Indonesian snack, in an economical and easy-to-sell style. The recipe uses simple ingredients like tapioca flour, powdered broth, and egg to create soft, crispy Cilung skewers. With tips on frying and rolling the batter correctly, viewers are shown how to achieve the perfect texture and crispiness. The video emphasizes the importance of serving Cilung warm for the best taste and provides insight into portioning and flavoring the bread crumbs. Ideal for beginners, the tutorial also offers advice on selling and serving the snack.

Takeaways

• 😀 Cilung is an economical snack ideal for selling, with crispy exterior and soft interior.
• 😀 The recipe uses 500 grams of Tapioca Flour (about 33 ½ tbsp) and 1 tsp of Knorr or Royco Powdered Broth for seasoning.
• 😀 To make the dough, add 750 to 800 ml (3 cups) of room temperature water and ½ egg (about 4 tbsp of beaten egg).
• 😀 Getting the right amount of egg is crucial—too much or too little will affect the batter’s texture.
• 😀 Use various flavored bread crumbs (Panir) like Spicy Balado, Roasted Corn, or Barbecue for coating the Cilung.
• 😀 The bread crumbs tutorial is available in a previous video on the channel, with a link in the description.
• 😀 Fry the Cilung by pouring about 20 ml of the mixture into the pan and rolling it using a skewer to drain the oil.
• 😀 It’s important to fry and roll the Cilung from the edge of the pan to avoid a messy result.
• 😀 Cilung tastes best when served hot and fresh, as the texture becomes less crispy and more pliable if it cools down.
• 😀 Ideally, one recipe yields 60 to 80 skewers, and selling at 1K IDR per skewer could bring in a decent profit.
• 😀 If you want to maintain freshness, it’s recommended to fry the Cilung on the spot and avoid overcooking the batter.

Q & A

What is the key ingredient used to make Cilung in this recipe?

The key ingredient for making Cilung in this recipe is tapioca flour (also known as cassava starch), which is mixed with water and egg to create the dough.

How much tapioca flour is used in the Cilung recipe?

The recipe calls for 500 grams (about 33 ½ tablespoons) of tapioca flour.

Why is only ½ an egg used in the Cilung batter?

Only ½ an egg is used to ensure the right consistency of the dough. If a whole egg is used, the batter becomes harder to roll, making it unsuitable for beginners.

What is the role of Knorr or Royco powdered broth in the Cilung recipe?

The powdered broth adds a salty and savory flavor to the Cilung batter, but it's used sparingly to avoid overpowering the dish.

What is the purpose of bread crumbs (Panir) in the Cilung recipe?

The bread crumbs are used to coat the Cilung after frying, giving it a crispy texture. Different flavors of bread crumbs can be used, such as Spicy Balado, Roasted Corn, and Barbecue.

How many skewers can one recipe of Cilung yield?

One recipe of Cilung typically makes around 60 to 80 skewers, depending on the amount of mixture used for each skewer.

Why is it recommended to fry Cilung on the spot for selling?

It is recommended to fry Cilung on the spot because it is best enjoyed warm. When Cilung cools down, the bread crumbs become soft, and the texture of the Cilung changes, reducing its tastiness.

What happens if the Cilung is fried for too long?

If the Cilung is fried for too long, it can become overly tough or chewy, which negatively affects its texture, especially once it cools down.

Why should the batter be rolled from the edge of the pan when frying Cilung?

Rolling the batter from the edge of the pan ensures that the Cilung forms evenly and doesn't become messy. Pulling the batter from the center can lead to a chaotic result.

What is the recommended amount of cooking oil for frying Cilung?

The recipe suggests using around 2 to 3 tablespoons of cooking oil, which should be heated enough before adding the Cilung mixture.