DIKASIH TAU TEMAN SESAMA PEDAGANG KALAU BUAT CIMOL KAYA GINI AJA

Summary

Learn how to make quick, crispy, and delicious Indonesian cimol (tapioca balls) in this easy-to-follow recipe. Using simple ingredients like tapioca flour, chicken stock, and garlic powder, this method ensures your cimol turns out soft inside and crispy on the outside. The tutorial also covers frying techniques to avoid the balls from exploding, and includes tips on serving with various seasonings, such as Balado spice. Plus, with a low production cost and high selling potential, this snack is perfect for home business ventures or a fun treat for kids. Try it today and enjoy!

Takeaways

• 😀 Preparing a successful version of Cimol, a popular Indonesian snack, requires careful attention to ingredients and cooking technique.
• 😀 The recipe includes 250 grams of tapioca flour, 1 tablespoon of wheat flour, chicken stock powder, salt, pepper, and garlic powder.
• 😀 Mix the dry ingredients thoroughly before adding 250 ml of boiling water and stir until combined.
• 😀 To prevent the Cimol from becoming hard, do not overmix the dough. Just ensure everything is well combined.
• 😀 Form small round balls using about 5 grams of dough each. The balls don’t need to be perfect, just well-formed.
• 😀 Use a non-heated pan to add oil and start frying the Cimol over low heat. Wait for them to float before stirring.
• 😀 Once the Cimol starts floating, stir them gently and increase the heat to medium after about 3 minutes of frying.
• 😀 Fry the Cimol for around 8 minutes on medium heat until the outer layer becomes firm and crispy.
• 😀 For serving, place the Cimol in small plastic bags, add seasoning like balado powder, and sell it for about 2,000 IDR per pack.
• 😀 A single serving can contain 13 to 14 pieces of Cimol, and one batch can produce around 13 packs, making it a profitable business.
• 😀 The final product is crispy on the outside and soft on the inside, making it an attractive snack for children, especially when mixed with seasoning.

Q & A

What ingredients are needed to make cimol?

The ingredients required for making cimol include 250 grams of tapioca flour, 1 tablespoon of wheat flour, 1 teaspoon of chicken bouillon powder, 1 teaspoon of salt, ½ teaspoon of pepper powder, and 1 sachet of garlic powder.

How do you prepare the dough for cimol?

To prepare the dough, mix the tapioca flour, wheat flour, chicken bouillon powder, salt, pepper, and garlic powder together in a bowl. Boil 250 ml of water and pour it into the dry ingredients while it's still hot, stirring with a spoon until the mixture is well combined. Once the mixture is cool enough to handle, knead it gently using your hands.

What is the trick to prevent cimol from becoming too hard?

The key to keeping cimol soft is not overworking the dough. Once the ingredients are mixed together well, stop kneading to prevent the dough from becoming tough.

How do you shape the cimol balls?

To shape the cimol, take small portions of the dough (about 5 grams each) and roll them between your hands to form small balls. You don’t need to make them perfectly smooth, just round enough.

Why should the frying oil be cold when you start frying cimol?

The oil should be cold when you start frying so that the cimol can cook gradually without the risk of splattering or the balls popping open. It helps to cook them evenly.

What is the proper frying technique for cimol?

First, add the cimol to the cold oil and heat it on the lowest setting. Wait for the cimol to float to the surface, then stir gently. Once they are all floating, increase the heat to medium and continue frying for about 8 minutes, stirring constantly until the outer layer becomes crispy.

How can you ensure the cimol is cooked properly without being overdone?

Monitor the temperature of the oil and ensure the cimol is only fried until the outside is crispy and golden. Stir regularly to ensure the heat is evenly distributed, and the inside remains tender.

What is the ideal texture for the finished cimol?

The ideal texture for cimol is soft, chewy, and slightly crispy on the outside. The inside should remain tender and cooked through, giving it a satisfying bite.

What is the recommended packaging for selling cimol?

To sell cimol, use plastic bags sized 7 x 15 cm. A small scoop can be used to fill the bags with approximately 13-14 pieces of cimol per bag. The bags can then be sealed and sold for around 2,000 IDR each.

How much profit can be made from selling cimol?

Each bag of cimol can be sold for about 2,000 IDR. With a cost of 576 IDR per bag, the profit margin is significant, and selling around 13 bags will generate a revenue of approximately 26,000 IDR.