JADI BEGINI CARA BUAT CIMOL ANTI MELEDAK TIDAK KEMPES WALAU SUDAH DINGIN | IDE USAHA SEPANJANG MASA

Summary

This video shares a step-by-step guide on how to make delicious, soft, and non-explosive cimol, a popular Indonesian snack. The process involves preparing a dough with tapioca flour, adding seasonings, and cooking the mixture with a garlic-infused broth. The cimol balls are then shaped, deep-fried in oil over a low flame, and made crispy on the outside while staying soft inside. The video also covers tips for packaging and selling the snack in small portions. With a cost-effective recipe, this homemade treat is perfect for both personal enjoyment and selling, offering a crunchy yet tender bite that's loved by all ages.

Takeaways

• 😀 The recipe is for making soft, chewy cimol, an Indonesian snack made from tapioca flour.
• 😀 The ingredients required are 500g of tapioca flour, 4 tablespoons of wheat flour, chicken bouillon, salt, garlic powder, and water.
• 😀 The process involves combining dry ingredients first, then adding a hot water mixture with garlic powder to create a dough.
• 😀 The dough will be sticky, but that's expected as it helps achieve a soft and chewy texture when fried.
• 😀 The shaped dough balls are fried in cold oil first to prevent them from exploding and to ensure they cook evenly.
• 😀 After the cimol floats to the surface, the heat is increased to medium to crisp the outer layer while keeping the inside soft.
• 😀 The final result is a firm, non-deflating cimol that remains crispy even after cooling down.
• 😀 The cimol can be packaged in small plastic bags, with 20 pieces per bag, and flavored with seasoning powders like Balado.
• 😀 Each batch yields approximately 17 bags, with the total cost being very low, making it a good option for selling.
• 😀 This recipe mimics the popular street vendor-style cimol, making it a great option for home cooks or small businesses.

Q & A

What ingredients are needed to make cimol?

To make cimol, you will need 500 grams of tapioca flour (or aci flour), 4 tablespoons of all-purpose flour, 1 teaspoon of salt, 2 sachets of chicken bouillon powder, 500 ml of water, and 4 sachets of garlic powder.

Why is it important to mix the water with the flour gradually?

It is important to add the hot water gradually and stir continuously to ensure the mixture becomes smooth and evenly blended without lumps.

What is the reason for the dough being sticky?

The dough is sticky to ensure that the cimol will turn out soft and tender when cooked, which is a characteristic of the final product.

How can you prevent the dough from sticking to your hands while shaping the cimol?

You can prevent the dough from sticking to your hands by using tapioca flour as a coating on your hands or sprinkling it on the dough.

Why should the oil be at a low temperature when frying the cimol?

The oil should be at a low temperature when the cimol are first added to prevent them from bursting and to allow them to cook evenly.

What happens when the temperature of the oil is increased while frying cimol?

Increasing the oil temperature to medium heat helps the outer part of the cimol become firm and crispy while maintaining the softness inside.

What makes these cimol different from others that might burst while cooking?

These cimol are made with a special method that prevents them from bursting, as the dough is carefully prepared and fried at the right temperature.

How should you package and sell the cimol for a street food-style sale?

For selling, you can pack the cimol in small plastic bags, with 20 pieces per bag, and sprinkle with a seasoning like balado powder.

What is the recommended selling price for a bag of 20 pieces of cimol?

The suggested selling price for a bag containing 20 pieces of cimol is around 5000 IDR, though this can be adjusted based on local preferences.

Can you sell the cimol even when they are no longer hot?

Yes, the cimol will remain firm and not lose their texture even after they cool down, making them suitable for sale at room temperature.